8

oz.

water

3

oz.

butter (unsalted)

1/4

tsp.

salt

1

cup

all-purpose flour

7

 

large eggs

 

 

pastry bag with 3/4 inch tip

 

 

confectioners' sugar

Makes 2 dozen miniature puffs

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
• Combine water, butter and salt in a large pot and bring to a boil. Remove boiling mixture from the heat and add the flour, stirring vigorously with a wooden spoon until flour is combined and a ball of paste-like dough forms. Place the pot back on the heat and cook over a medium flame, stirring constantly until the paste looks shiny and no longer sticks to the pot (about 2 minutes).
• Transfer the paste to a large bowl and beat to release some steam. Mix in one egg at a time until the paste resembles a smooth mayonnaise texture. (If using an electric mixer, use the paddle attachment and mix on low speed until eggs are combined.) Cover the paste with plastic wrap and cool in refrigerator for at least half hour before piping.
• Once cooled, transfer the paste into a pastry bag with a ¾ inch tip. Pipe ½ inch wide balls of paste onto the baking sheet, spacing them at least 1 inch apart. If pointy tips form, flatten the tips of each ball with a dab of milk or water.
• Transfer the baking sheet to the top shelf of oven and bake for 30-40 minutes until miniature puffs form and are slightly browned. Lower the oven to 325 degrees and continue to bake for an additional 20 minutes.
• Allow puffs to fully cool before filling. Once cooled, the puffs can be frozen in a plastic bag or container for 1 week. Reheat frozen puffs in a 325 degree oven for 15 minutes before filling.

for the Qream™ filling:

1 1/2

cups

whole milk

1/3

cup

granulated sugar

1

oz.

corn starch

3

 

egg yolks

1/4

stick

unsalted butter (frozen)

5

Tbsp.

Strawberry Qream™

• Bring 1 cup milk and sugar to a low simmer in a large pot. Combine the remainder of the milk and corn starch in a large bowl, whisk together to dissolve the corn starch.
• In separate bowl, add egg yolks and whisk together.
• When milk mixture begins to simmer, remove from heat and slowly pour ½ of it into the egg mixture, stirring constantly. Transfer the heated egg mixture back into the pot and continuously whisk over low heat until it begins to thicken, about 5 minutes. Remove the cream from the heat.
• Strain into a large bowl. Add frozen butter and 5 tablespoons of Strawberry Qream™ and mix until butter is melted and all ingredients are combined. Place plastic wrap directly on the surface of the cream and chill for an hour.

Strawberry Qream™ whipped cream:

1/2

cup

heavy cream

6

Tbsp.

Strawberry Qream™

• Combine heavy cream and 6 tablespoons of Strawberry Qream™ in a large bowl. Mix with electric mixer until it is thick and the consistency of whipped cream.

Assembling:

• When filling is chilled, beat with a spatula until smooth. Add whipped cream and beat together until light and airy.
• Transfer the Strawberry Qream™ filling into a pastry bag. Cut ½ inch slits along the side of the puff and fill with cream filling. Dust with confectioners' sugar.