Strawberry Cream Puff Pastries

Step 1: Prepare the Choux Pastry

Preheat the oven to 200°C (180°C fan).
Line a baking tray with baking parchment.
Place the water, butter and salt into a saucepan.
Heat gently until the butter has completely melted.
Bring the mixture to a gentle boil.
Remove from the heat and add the flour all at once.
Stir vigorously until a smooth dough forms.
Return the pan to a low heat for 1 minute, stirring continuously to dry the dough slightly.
Transfer the dough to a bowl and allow it to cool for 5 minutes.

Step 2: Add the Eggs

Beat the eggs lightly in a separate bowl.
Gradually add the eggs to the dough, mixing well after each addition.
Continue until the mixture is smooth, glossy and forms a soft dropping consistency.

Step 3: Pipe the Cream Puffs

Spoon the choux pastry into a piping bag.
Pipe 12 rounds approximately 5cm in diameter onto the prepared baking tray.
Leave space between each puff as they will expand during baking.
Smooth any peaks with a damp fingertip.

Step 4: Bake

Bake for 25-30 minutes until golden brown and crisp.
Do not open the oven during baking.
Once baked, remove from the oven.
Make a small hole in the side or base of each puff to release steam.
Allow to cool completely on a wire rack.

Step 5: Prepare the Strawberries

Wash and dry the strawberries thoroughly.
Remove the green tops.
Slice the strawberries into thin pieces.
Sprinkle with 10g icing sugar.
Leave for 10 minutes to enhance their flavour.

Step 6: Make the Vanilla Cream

Place the double cream into a chilled mixing bowl.
Add the icing sugar and vanilla extract.
Whisk until medium peaks form.
Transfer the cream to a piping bag fitted with a star nozzle.

Step 7: Fill the Cream Puffs

Slice each cooled cream puff horizontally.
Pipe a generous layer of vanilla cream into the bottom half.
Arrange several slices of strawberry on top of the cream.
Replace the pastry lid.

Step 8: Decorate and Serve

Dust the tops lightly with the remaining icing sugar.
Arrange on a serving platter.
Refrigerate for 30 minutes before serving for the best texture.

Serving Suggestions

Serve with freshly brewed tea or coffee.
Garnish with extra fresh strawberries.
Drizzle lightly with melted white chocolate for added indulgence.
Serve chilled on warm summer days.

The filled cream puffs are best enjoyed on the day they are made and can be stored in the refrigerator for up to 24 hours.

Preparation time: 40 minutes
Chilling time: 1 hour
Baking time: 30-35 minutes