Chocolate-Covered Strawberry Cream Puffs
Ingredients
Dough
-
4
Tbsp.
unsalted butter, cut into pieces
-
1
Tbsp.
granulated sugar
-
½
tsp.
Diamond Crystal kosher salt or ¼ tsp. Morton kosher salt
-
½
cup
all-purpose flour
-
2
large
eggs, room temperature, beaten to blend
Filling and Assembly
-
¾
cup
heavy cream, divided
-
1
tsp.
powdered sugar
-
2
oz.
bittersweet chocolate, chopped
-
½
tsp.
Diamond Crystal kosher salt or ¼ tsp. Morton kosher salt
-
4
Tbsp.
strawberry jam, divided
-
Strawberry ice cream
for serving
-
2
Tbsp.
crushed freeze-dried strawberries (optional)
Instructions
- Preheat the oven to 425°F and prepare a baking sheet.
- In a saucepan, combine butter, sugar, salt, and water; bring to a boil, then add flour and stir until a dough forms.
- Cool the dough slightly, then mix in the beaten eggs until smooth and glossy.
- Scoop out dough onto the baking sheet to form 6 cream puffs, smoothing any pointy bits.
- Bake for 10 minutes, then lower the temperature to 350°F and bake for an additional 15 minutes.
- While cooling, whip heavy cream with powdered sugar until stiff peaks form.
- Melt chocolate with salt and remaining cream in the microwave or over simmering water until smooth.
- Slice the cream puffs in half, fill with strawberry jam and ice cream, top with whipped cream, and drizzle with chocolate ganache.
Nutrition Facts (estimated)
Servings
2
Calories
300
Total fat
20g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
100mg
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