Ingredients
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1/2 cup milk
5 tbsp butter, cubed
1 1/2 cups flour
6 None eggs
1 None vanilla bean, split lengthwise and seeds scraped out
2/3 cup creme fraiche
1 cup sugar
3 cups heavy cream
1/2 cup unsweetened cocoa powder
1 lb strawberries, quartered
3 stems mint, leaves picked
Preparation
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Preheat the oven to 425\u00b0F. Place the milk, butter, 1/2 cup water and a pinch of salt in a large saucepan on medium heat. Bring to a boil. Add the flour in a steady stream and beat vigorously with a wooden spoon until the mixture comes away from the sides. Transfer the mixture to a mixing bowl and stir in 1 egg. Let stand for 10 mins to cool. Stir in the remaining eggs, one at a time.
Spoon the choux pastry into a piping bag with a large star tip. Pipe 12 balls onto each of 2 parchment paper-lined baking sheets. Bake 1 pan at a time for about 20 mins. Do not open the oven door during cooking. Remove from the oven and cool in pan on a wire rack.
For the vanilla cream, mix the vanilla seeds with the creme fraiche and 1/3 cup of the sugar. Beat 2 1/2 cups of the cream in a large bowl with an electric mixer until soft peaks form. Fold in the creme fraiche. Cut the puffs in half horizontally, but not all the way through. Spoon the cream into each puff. Freeze for at least 2 hours.
For the chocolate sauce, bring 1/2 cup water, 1/2 cup of the sugar and a pinch of salt to a boil in a medium saucepan. Whisk in the cocoa powder and cook, stirring until well blended. Remove from the heat and stir in remaining 1/2 cup cream. Set aside to cool. Sprinkle the remaining 2 tbsp sugar over the strawberries in a large bowl and set aside.
About 30 mins before serving, remove the cream puffs from the freezer. Serve with the chocolate sauce and strawberries. Garnish with mint leaves.
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