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Title: Strawberry Cream Puffs With Strawberry Sauce
Yield: 1

Ingredients

  --------------------------CREAM PUFFS---------------------------------
    3/4 c  water
      3 tb unsalted butter; cut into
           -pieces
    1/4 ts salt
    1/4 ts sugar
    3/4 c  all purpose flour
      3 lg eggs
 
  ----------------------------FILLING-----------------------------------
      1 c  chilled whipping cream
      1 ts plus 2 tablespoons sugar
    1/4 ts kirsch; (clear cherry
      1    ; brandy)
    1/8 ts vanilla extract
      6 lg strawberries; hulled
 
  ------------------------STRAWBERRY SAUCE------------------------------
      2    1 pint strawberries; hulled
      3 tb sugar
      1    powdered sugar

Instructions

For cream puffs:

Preheat oven to 375F. Line baking sheet with parchment paper. Combine
water,
butter, salt and sugar in heavy medium saucepan. Bring to boil, stirring to
melt butter. Add flour; using wooden spoon, stir vigorously until mixture
clumps together, forming ball. Stir 1 minute longer. Remove from heat.
Transfer dough to medium bowl. Using electric mixer, add eggs 1 at time,
beating until dough is smooth after each addition (dough will be slightly
soft
and shiny).

Using 1 rounded tablespoon dough for each cream puff, spoon dough onto
prepared baking sheet, spacing about 2 inches apart and forming mounds
about
3/4 inch to 1 inch high and 1 1/4 inches in diameter. Using moist
fingertips,
gently press tops of cream puffs flatten any peaks. Bake until golden
brown,
about 37 minutes. Transfer baking sheet to rack; let cream puffs cool. (Can
be
made 4 hours ahead. Let stand at room temperature.)

For filling:

Beat cream, 1 teaspoon sugar, kirsch and vanilla in medium bowl until stiff
peaks form. Combine 6 strawberries and 2 tablespoons sugar in small bowl.
Using fork, crush berries. Fold crush strawberry mixture into cream.

Cut top third off each cream puff. Place cream puff bottoms, cut side up,
on
plates. Spoon filling into bottoms, mounding slightly. Ladle sauce over,
allowing sauce to spill onto plates. Top with cream puff tops. Dust with
powdered sugar.

For sauce:

Puree 1 basket strawberries in processor. Transfer to bowl. Stir in sugar.
Quarter remaining strawberries; add to sauce.

Makes about 2 1/3 cups.

Makes about 18.

Bon Appetit March 1996

Converted by MC_Buster.

Per serving: 851 Calories (kcal); 50g Total Fat; (51% calories from fat);
21g Protein; 87g Carbohydrate; 654mg Cholesterol; 716mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 1/2 Fruit;
8 Fat; 2 1/2 Other Carbohydrates

Converted by MM_Buster v2.0n.

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