Sweetzone Strawberry Puffs, 960g

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Note: Wait to fill the pastry until the same day you plan to serve them. You can store them in the refrigerator. How to Make this Recipe white chocolate - using white chocolate for the ganache adds a sweetness and vehicle for the strawberry to shine. You can also use chocolate, but the cream puffs will not be pink nor will the flavor be the same.

Strawberry Cream Puffs (Choux Craquelin) - Everything Marina Strawberry Cream Puffs (Choux Craquelin) - Everything Marina

The easy version is perfect for beginners. With this detailed choux pastry guide, even a beginner can perfect these pastries. Another optional add-in for the filling is some fresh, macerated strawberries. This adds a fresh fruitiness to the filling.Gently cut the puffs in half using a serrated knife and carefully remove the strands of dough from the center of the puffs leaving the shell intact. Brush the surface evenly with egg wash using a pastry brush (to make egg-wash, lightly beat an egg and mix in 1 tsp. of milk).

The Best Ever Strawberry Puff Pastry - Eazy Peazy Desserts

Don’t overfill the turnovers. It is important that you only add the amount of filling stated in the recipe. Otherwise, the turnovers will not seal correctly.Cook the dough for a couple of minutes until you have a smooth dough. I use a rubber spatula or wooden spoon for this. If the dough splits into oil and clumpy flour – then you’ve gone too far! Let the dough cool for a little in a bowl. Using the tines of a fork, crimp the perimeter of the triangle to seal the edges of the turnover. Then use the tines of the fork to poke 2-3 holes into the top of the turnover {this willallow for steam to escape while they bake}.