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Cream Puffs Filled with Strawberries and Mascarpone
The best way to enjoy these puffs is to slit them in half, spread your choice of cream filling and let these chill in the refrigerator for a while.
For the puffs:
6 tablespoons unsalted butter
1 cup water
1-1/2 teaspoons sugar
a pinch of salt
3 large eggs
1 cup all-purpose flour
For the filling:
1 cup mascarpone cheese
1/2 cup heavy cream
1 cup powdered sugar (may vary depending of tartness or sweetness of strawberries)
1/2 tsp vanilla extract
In a deep pan, boil water and drop the butter in the water. After the butter is melted, add sugar, salt and keep stirring.
Bring the heat to medium, add all the flour at once and using a wooden spoon, keep beating until the mixture forms a dough. This should take about 3 minutes. Remove the pan from the stove.
Beat all the eggs in a bowl. Then, pour the beaten eggs in the dough little bit at a time and keep stirring until all the eggs are mixed nicely with the dough. OR, put the hot dough in the food processor, add the eggs all at once and pulse it for a while till it mixes properly. I used the second method.
Next, spoon or pipe 8 to 9 mounds of dough onto the baking sheet. Make sure to space them about 1-1/2 inch apart as they will spread while baking. Wet the tip of your finger and tap the top of the dough slightly just to make sure it's smooth on top.
Bake at 400 degrees F for 15 mins.
Reduce heat to 350º F and bake for another 30 minutes or until they are all puffed up and get golden brown in color. Let cool completely before you start filling.
For the filling, whip together mascarpone cheese with heavy cream and sugar till it's firm. Chop the strawberries and mix it with the cheese mix.
For final plating:
Cut the puffs in half , spread the strawberries and cheese mix on the bottom half, place the top half of the puff shells and dust some icing sugar on top. You can serve it immediately, but I feel it tastes best when chilled for about an hour before you serve. Enjoy!
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