Hello, hello! I hope you’re all having a lovely week so far, and getting as excited for springtime as I am. I have a really exciting recipe to share today inspired by my recent obsession with The Great British Baking Show (if you haven’t watched it yet, make sure you have zero obligations for the foreseeable future – it’s addicting)! Read on for more about today’s Black & White Strawberry Cream Puffs…
I’ve been wanting to try out some more pastry recipes as of late, and tuning into The Great British Baking Show was the final push I needed for confectionary inspiration. If I wan’t an American citizen (only Brits can be on the show), I’d be sending in my application for next season right now. The idyllic British country estate combined with the cavernous baking tent, decorated seemingly from a Jack Wills catalog is almost too much for my British-obsessed heart to handle.
Each challenge looks more exciting and delectable than the one before. From princess cakes to pan bakes, those British bakers really know what they’re doing. They often use French recipes, like this cream puff, for a technical challenge – something that takes precision to get perfectly.
When I made these cream puffs, I had a lot of fun with experimentation, just adding on new elements as I was inspired going along. For example, I made the pastry filling strawberry flavored for a nice hint of flavor, using freeze-dried strawberries to get the right consistency.
I also dipped the tops in a bit of white chocolate, but you can never have too much chocolate… so I also drizzled them all in melted semisweet chocolate – making them black and white.
I popped a trio of sugar pearls on top, dusted them with luster dust, and voilà – shimmery and sparkly black and white strawberry cream puffs. Like The Great British Baking Show, these cream puffs have all you could want 🙂
Enjoy this recipe and watch The Great British Baking Show if you haven’t yet!
Black & White Strawberry Cream Puffs
Prep time: 20 minutes
Cook time: 45 minutes
Yield: 8 cream puffs
For the puff shells
- 6 tablespoons unsalted butter, cut into chunks
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 3/4 cup water
- 3/4 cup all-purpose flour
- 3 eggs, room temperature
- 1 egg
- 1 teaspoon water
For the buttercream filling and topping
- 1 stick (1/2 cup) butter, softened
- 2 tablespoons freeze-dried strawberries, crushed into a powder
- 1/2 teaspoon vanilla
- 2 cups powdered sugar
- 2 ounces white chocolate, finely chopped
- 2 ounces semisweet chocolate, finely chopped
- 1/4 cup heavy cream
- Preheat your oven to 425*F, and line a cookie sheet with parchment paper or a Silpat.
- In a medium saucepan over medium heat, bring the butter, sugar, salt, and water to a boil, occasionally stirring. Once boiling, quickly remove the pan from heat, and stir in the flour in one addition.
- Return the pan to heat and stir with a wooden spoon for a minute, or until the smooth dough gathers into a ball. Pop the dough into the bowl of a stand mixer, and let it sit for 5 minutes to cool.
- Individually add the eggs, and beat until the mixture is smooth and shiny. Fill a pastry bag fitted with a 1/2-inch tip, and pipe your dough onto the prepared cookie sheet, forming 2-inch high and 1 1/2 inch wide rounds. With the tip of your finger, tap down the peaks.
- In a small bowl, whisk together the egg and teaspoon of water, and then gently brush the tops of the piped shells with the egg wash. Bake for 5 minutes at 425*F, then lower your oven temperature to 375*F and bake for 30 more minutes. Then, turn off the oven and wait another 10 minutes before removing the cookie sheet from the oven to cool completely.
To fill and top
- While the cream puff shells are baking, in the bowl of your stand mixer, combine the softened butter, strawberry powder, vanilla, and powdered sugar on medium speed at first, then high speed for about a minute, to get it nice and fluffy. Then fit a piping bag with a star tip and fill with buttercream.
- Once the shells are cool, split them in two and pipe in a healthy swirl of buttercream. Once they’re all filled, melt the white chocolate in a double boiler, stirring continually until smooth, and dip the tops of each puff to coat. Melt the semisweet chocolate also in a double boiler, but don’t forget to add the heavy cream. Stir until smooth and drizzle on top of each puff. Enjoy!
P.S. – feel free to use any extra melted chocolate to make chocolate covered strawberries, like I did!