Sweetzone Strawberry Puffs, 960g

Product Information

To make this, I macerate frozen strawberries with sugar (i.e. let it sit overnight in the fridge), and then blend it into a smooth liquid. Oh my GOODNESS you guys! I am literally shaking with excitement about today’s post. (OK, if I’m being honest I’m probably shaking from excitement combined with the cream puff I had for breakfast.) Pipe circular mounds of the choux pastry dough, using a piping bag fitted with a large round tip (I use Wilton 1A or 2A tip, or you can cut the pastry bag opening instead). The pastry mounds are about 1.5 inches at the base, and roughly 1 inch in height. I’ve opted for a rich and creamy mascarpone and strawberry filling. I prefer the heavier, heartier filling to the traditional whipped cream filling, and once you try these you will understand why. Strawberries: Fresh strawberries are chopped and added to the delicious filling for an extra special flavor.

Strawberry Puffs 2p Tub | Hancocks Wholesale Sweetzone Strawberry Puffs 2p Tub | Hancocks

Apple 76 Banana 40 Blueberry 170 Caramel 3 Cherry 88 Coffee 10 Cola 39 Custard 2 Grape 65 Lemon 55 Mango 77 Menthol 72 Raspberry 167 ✓ Drop approximately 2 tablespoons of the choux paste dough onto a parchment or Silpat lined baking sheets. Leaving space in between each eclair. Delicious choux pastry, filled with a light strawberry cream and fresh strawberries – these strawberry cream puffs are a fantastic dessert, perfect for any occasion! Strawberry cream puffs, a gorgeous and simple dessert. Tip from Marina: assemble dessert and keep in the fridge. Decorate the top with the fresh strawberries right before serving. Another optional add-in for the filling is some fresh, macerated strawberries. This adds a fresh fruitiness to the filling.INTERMEDIATE – Choux pastry cases, filled with strawberry cream and strawberry compote and topped with a chocolate drizzle.

Strawberry Turnovers with Puff Pastry - Practically Homemade Easy Strawberry Turnovers with Puff Pastry - Practically Homemade

Bake the turnovers for 18-22 minutes or until tops are golden brown. Remove from oven and allow to cool for 5-10 minutes. Sprinkle the top of each pastry with powdered sugarinstead of strawberry glaze.This will make them even easier and give them a gorgeous finish. Being able to make a delicious hand pie with a handful of ingredients is so amazing. Puff pastry dough is a wonderful place to start because the end result is so awesome with no extra work. The Dairy Diary has been Britain’s favourite home diary since 1982 with sales of over 25 million copies!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. Whipping cream (35% fat) whips up better when completely chilled. So make sure the cream and the blended strawberry are nice and chilled when making the strawberry cream filling. But there’s fruit in the cream puff filling, so that makes it an acceptable weekend breakfast right?

Strawberry Cream Puffs aka Profiteroles | Proportional Plate Strawberry Cream Puffs aka Profiteroles | Proportional Plate

Choux pastry is really simple to make, but many people get it wrong because they stumble over a few key steps. ADVANCED – Craquelin choux pastry cases (cookie topped choux pastry), filled with strawberry cream and strawberry compote. A newer option to hit the market, these melts are made with organic fruits and vegetables, no artificial flavors or artificial sweeteners, plus coconut milk for a melt-in-baby’s-mouth texture. They have fresh flavor and come in a resealable bag. These are great as a non-grain option, too. (Sponsored link) PuffWorks Baby Puffs Fold each square in half, making a triangle. Remove any filling that comes out the sides with a clean paper towel. 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 in the top of turnover to allow for steam to escape while they bake.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.