John Myers
Ingredients for 1 servings:
- 60 ml milk
- 125 ml water
- 60 g butter
- 1 pinch of salt
- 100 g flour, sifted
- 4 eggs
- 500 g strawberries
- 2 tbsp strawberry syrup or raspberry syrup
- 20 g vanilla sugar
- 1 tbsp lemon juice
- 400 g whipped cream
- 20 g vanilla sugar
- 1 pack of cream stiffener
- 2 tbsp liqueur (Contreau), optionally
- 2 tbsp powdered sugar
Instructions
Working time approx. 35 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes
for 18 pieces
For the choux pastry, put the milk, water, butter, and a pinch of salt in a saucepan and bring to a boil. Add the flour and stir with a wooden spoon until the dough forms a ball that pulls away from the bottom of the pan. Pour the dough into a bowl, stir in 1 egg, and let it cool. Then stir in the remaining 3 eggs. Preheat the oven to 200°C (fan). Fill a piping bag with a large star nozzle with the dough. Pipe about 18 dots onto a baking sheet lined with baking paper. Tip: Spray the baking sheet with water on all four sides to prevent the paper from slipping. Bake the profiteroles on the middle rack for about 20-25 minutes. Cut the profiteroles open immediately and let it cool. This is best done with small scissors. For the strawberry salad, wash, hull, and halve the strawberries. Marinate the strawberries with the strawberry syrup, vanilla sugar, and lemon juice, and chill. For the vanilla cream, whip the cream until stiff peaks form, gradually adding the cream stiffener as you go. Continue whipping. Add the vanilla sugar and, if desired, the 2 tablespoons of Contreau. Chill the cream. Place the cream in a piping bag and pipe onto the bottom of the profiteroles. Place the lids on top. Dust the profiteroles with powdered sugar. Serve the profiteroles with the strawberry salad and garnish with mint, if desired. Serve this with afternoon coffee or as a dessert. Tip: You may want to whip the cream twice, once with Contreau for the adults and once without for the children.
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