Strawberries and Cream Puff Pastries

Strawberries and cream is such a classic combination and there are so many things we can make with these ingredients in mind. Last time I made strawberry and cream puffs I made very light and simple puffs, filled with a strawberry coulis, sweetened whipped cream and sliced strawberries. This time I wanted to elevate this dish to something even better. So I decided to change up the technique and redesign it. 

These strawberries and cream puff pastries are filled with a strawberry could, vanilla pastry cream, sliced strawberries and light and airy whipped cream. Topped with a strawberry and a generous dusting of icing sugar. You cannot miss this recipe. It is the perfect summer dessert. It seems like a lot but I can assure you, it doesn’t take long to bring them together and the flavour is just bang on. 

Preparation Time 15 minutes 

Cook Time 30 minutes 

Serves 6

Ingredients 

Strawberry Coulis

1 cup strawberry puree 

1/4 cup sugar 

1 teaspoon corn starch mixed with 1 tablespoon water 

Pastry Cream  

1 egg yolk 

3/4 cup milk 

1/4 cup sugar 

1/4 teaspoon vanilla 

3/4 tablespoons corn starch 

6 squares of puff pastry 

1 cup whipping cream- beaten to stiff peaks

100 grams strawberries- sliced 

Instructions 

1. Place 6 sheets of puff pastry in a lined baking sheet. Score the edged with a knife, be careful not to cut through the pastry. Brush the puff pastry with egg wash and bake at 180c for 20 minutes until golden. Remove from the oven and cool to room temperature. 

2. Combine the ingredients for the strawberry coulis in a saucepan. Cook on a low heat until thickened and shiny. Remove from the pan and cool it in a bowl. Set it aside. 

3. For the pastry cream, combine all the ingredients in a bowl. Whisk it all together. Pour it into a saucepan and cook it on a low heat until thickened. It should be thick enough to coat the back of a spoon. Pour into a bowl, cover the surface with cling film and cool in the fridge, until completely cold! 

4. Once the puff pastry is cooled, press the middles down so the edges are raised and the middles are depressed.  

5. Fill the middles with some of the strawberry sauce. Top with the pastry cream. Arrange strawberry slices over the pastry cream. Then finally pipe over some whipped cream. 

6. Arrange more strawberries over the top of the whipped cream. Finally dust icing sugar over the pastries, then serve!