Strawberry Cream Puff by Laurent Mariotte

Ingredients

6 servings

• 13 cl whole milk
• 13 cl water
• 90 g butter
• 30 g light cane sugar
• 150 g T55 flour
• 4 eggs + 1 egg yolk
• flaked almonds
• 500 g Gariguette strawberries
• 5 dl heavy cream
• 1/2 vanilla bean
• powdered sugar
• fine grey sea salt

Steps

1. 1

   Preheat the oven to 180°C (356°F).

2. 2

   In a saucepan, heat the water, milk, sugar, butter, and a pinch of salt. In the bowl of a stand mixer, crack the eggs and whisk.

3. 3

   When the mixture simmers, remove the pan from the heat, add the flour, and mix. Return to the heat and dry out the dough for about 1 minute. Transfer to the mixer bowl and mix until a smooth and homogeneous dough is obtained.

4. 4

   Grease a baking sheet or tart pan. Pipe the choux pastry using a pastry bag into balls placed next to each other to form a crown.

5. 5

   Brush the crown with a mixture of beaten egg yolk and water, then sprinkle with flaked almonds.

6. 6

   Bake for 15 minutes. After 15 minutes, lower the temperature to 160°C (320°F) and continue baking for 30 minutes. ABOVE ALL, DO NOT OPEN THE OVEN DOOR DURING BAKING.

7. 7

   Hull the strawberries and cut them in half lengthwise. Whip the heavy cream into whipped cream with the scraped vanilla and 1 tablespoon of cane sugar.

8. 8

   Let the crown cool on a wire rack. Using the same pastry bag, decorate with cream and arrange the strawberries on top. Dust with powdered sugar.