Desserts and Beverages
Stuffed Choux with Strawberry Cassis Cream

Stuffed Choux with Strawberry Cassis Cream

PREPARATION 1:30 HRS
INGREDIENTS 16
SERVINGS 10 a 12
DIFFICULTY Medium

Instructions

1

Place butter, salt, and water in a saucepan and bring to a boil, add flour and whisk constantly, remove from heat, add eggs one at a time and whisk until the dough has a smooth and glossy consistency.

2

Let cool, fill a pastry bag and form the choux on a baking sheet.

3

Bake at 210°C (410°F) for 20 minutes, lower the temperature to 175°C (347°F) and bake for another 10 minutes until golden brown.

4

Combine all ingredients in a bowl and beat with an electric mixer until cream is whipped. Set aside.

5

Cut the choux in half and fill the bottom part with the strawberry cream, cover with the top half of the choux, and drizzle with some chocolate topping and powdered sugar.
INGREDIENTS
Ingredientes choux
1 cup Water
1 cup Sifted Flour
90 g Unsalted Butter
4 Eggs
1/8 teaspoon Salt
For the filling
¼ cup Chopped Walnuts
50 g Sugar
½ bar Cream Cheese (95 g)
½ cup chocolate topping
¼ cup Powdered Sugar (optional)
1 teaspoon Vanilla Extract
¼ cup Cassis Liqueur (black currant liqueur)
1/8 teaspoon Ground Cinnamon
250 g La Huerta Strawberries, quartered 250 g La Huerta Strawberries, quartered 250 g La Huerta Strawberries, quartered
100 g Whipping Cream
¼ cup Chopped Almonds
Stuffed Choux with Strawberry Cassis Cream
PREPARATION
1:30 HRS
INGREDIENTS
16
SERVINGS
10 a 12
DIFFICULTY
Medium
INGREDIENTES CHOUX
1 cup Water
1 cup Sifted Flour
90 g Unsalted Butter
4 Eggs
1/8 teaspoon Salt
FOR THE FILLING
¼ cup Chopped Walnuts
50 g Sugar
½ bar Cream Cheese (95 g)
½ cup chocolate topping
¼ cup Powdered Sugar (optional)
1 teaspoon Vanilla Extract
¼ cup Cassis Liqueur (black currant liqueur)
1/8 teaspoon Ground Cinnamon
100 g Whipping Cream
¼ cup Chopped Almonds

Stuffed Choux with Strawberry Cassis Cream

1

Place butter, salt, and water in a saucepan and bring to a boil, add flour and whisk constantly, remove from heat, add eggs one at a time and whisk until the dough has a smooth and glossy consistency.

2

Let cool, fill a pastry bag and form the choux on a baking sheet.

3

Bake at 210°C (410°F) for 20 minutes, lower the temperature to 175°C (347°F) and bake for another 10 minutes until golden brown.

4

filling preparation
Combine all ingredients in a bowl and beat with an electric mixer until cream is whipped. Set aside.

5

armed
Cut the choux in half and fill the bottom part with the strawberry cream, cover with the top half of the choux, and drizzle with some chocolate topping and powdered sugar.