strawberry cream puffs
This recipe is a little like the gentle admonition given to Dorothy by Glinda the Good Witch in Oz. You have all the knowl-
edge you need to make it, you just didn’t realize until now. Your magic wand will be your fingertips as you go to
www.KingArthurFlour.com/recipes, where all the parts of these amazing cream puffs are explained far more thoroughly than I
can do here. Here’s the yellow brick road you need to follow.
Steps 1 – 3 can be made up to 3 days in advance, if that makes your life easier.
To aSSemble: Slice a cooled cream puff shell in half. Fill the bottom with a generous tablespoon of pastry cream. Put a generous
tablespoonful of sliced strawberries over the pastry cream, and drizzle with strawberry sauce. Next, a dollop of whipped cream and
the top of the pastry shell. Further embellishment (a little more whipped cream or sauce) is up to you. Serve immediately.
Yield: 14 to 16 cream puffs.
1. Make a batch of our
paSTRy cReam but don’t
fold any whipped cream
into it once it’s done.
2. Type cReam puffS
in the recipe search box.
3. While the Cream Puffs are in the oven, go back
to page 3 and make the STRawbeRRy Sauce for
the waffles if you haven’t already.
4. Whip a pin T of cReam, adding a bit of vanilla
and confectioners’ sugar.
5. Wash and slice a pin T of
6. Assemble as shown, and diG in!
nutrition information per serving (187g): 424 calories, 6g protein, 35g carbohydrates, 30g fat, 1g fiber, 18g saturated fat, 1g trans fat,
182mg cholesterol, 188mg sodium, 23g sugars, 11mg vitamin C, 1mg iron, 88mg calcium. Weight Watchers pointsplus®: 12 points.