The weather has finally started to pick up, so why not enjoy a batch of homemade strawberry and cream profiteroles?
This recipe and flavour combination will hit the spot, strawberry and cream is a match made in heaven combination, that’s for sure.
The base is a choux bun, many people get put off by making it from scratch as it’s pretty easy to go wrong but if you use my recipe, you’ll get the perfect choux every time (I promise)!
The strawberry jam used as a filling is homemade (a video will be coming soon on how to make a couple types of jam and other sauces/preserves) and the whipped cream is sweetened to make it taste even better.
As with all my recipes, before you get started, you’ll want to do some prep work. Get your ingredients measured/weighed up, prepare your baking tray (if you want to, I didn’t line mine with greaseproof paper but feel free to do with yours)and get any equipment you may need ready. Taking these few extra steps can lower the chance of making a mistake.
Let’s get started, shall we?
150g Plain flour.
Pinch of salt
Filling & Topping:
500ml Double cream.
50g Icing sugar.
1 tsp Vanilla extract.
300g Strawberry jam (homemade or shop bought).
Large strawberries, halved (as many as you need).
Before you get into making the choux pastry, you’ll want to do some prep. Preheat your oven to 200˚c/390˚f, weigh/measure up your ingredients and prepare your baking trays (as well as any other equipment you’ll need) and get ready to start.
To make the choux pastry, place the water, butter and salt into a medium saucepan and place over a medium heat until its melted, stirring them together well.
Remove from the heat and add in the flour, mixing in the flour in until its full incorporated. Return to the heat and continuously stir it to cook the flour out. You’ll know once the flour is cooked out as the bottom of your pan will have a layer of the flour/pastry there, once you’ve achieved this, take it off the heat and transfer to a mixing bowl.
Mix the choux pastry on a high speed to cool it down. This takes a couple of minutes to achieve.
Once you can touch the bottom of you bowl, start to add your eggs. A little at a time until you reach a stage where the pastry takes between 3-5 seconds to fall from the beater – the amount of egg you need may depend, you may need more or less.
You will notice the pastry become looser as you add your eggs, this is normal, it should be a nice pipe-able consistency. Place the pastry into a piping bag fitted with a 1cm plain tip piping nozzle.
Place the pastry into a piping bag with a 1cm plain tip nozzle and pipe out small amounts on the prepared baking tray, you should be able to get about 15 onto a standard tray. Press down any peaks using your finger which has been dipped into some water, then egg wash each of the choux buns to get a perfect golden brown on top.
Place in the oven at 200˚c/390˚f and bake for 20 minutes, then open the oven door to remove the steam that’s built up, then place back in the oven and bake for a further 10 minutes then remove from the oven.
Allow the choux buns to cool for a few minutes on the baking tray before transferring to a cooling rack to cool down completely.
Once your choux buns are cooled, you can fill them with your whipped cream and strawberry jam then pipe an amount of whipped cream onto the top of each profiterole and once you have done that, top each of them with a strawberry halve. If possible, add the whipped cream and strawberry finishing before serving (purely for freshness).
That’s all for this week guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back next week with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my Instagram and Twitter. The YouTube video will be linked down below!