Strawberry Heart Creme Puffs

Name: Strawberry Heart Creme Puffs
Cuisine: American
Ingredients: 2 Yodoran-Hikari high quality eggs; 50 grams Cake flour; 70 ml ★Water; 40 grams ★Unsalted butter; 1 pinch ★Salt; 2 Yodoran-Hikari eggs (yolk); 60 grams Sugar; 20 grams Cornstarch; 200 ml Milk; 20 grams Unsalted butter; 1/2 stick Vanilla beans; 100 ml Heavy cream; 10 grams Sugar; 20 Strawberries; 1 dash Powdered sugar

cookpad.japan @cookpad_jp

I wanted to make a pastry with a rich taste using eggs. Cool them well and enjoy!

You'll be tempted to open the oven midway through baking, but absolutely do not do it! For those of you who enjoy a harder puff, change the cake flour to strong bread flour. It'll be even better if you use powdered sugar that isn't moist. For about 8~10 heart shapes. Recipe by Asaemon

I wanted to make a pastry with a rich taste using eggs. Cool them well and enjoy!

cookpad.japan @cookpad_jp

I wanted to make a pastry with a rich taste using eggs. Cool them well and enjoy!

Saved

Ingredients

Puff Batter
2Yodoran-Hikari high quality eggs
50 gramsCake flour
70 ml★Water
40 grams★Unsalted butter
1 pinch★Salt
Custard Cream
2Yodoran-Hikari eggs (yolk)
60 gramsSugar
20 gramsCornstarch
200 mlMilk
20 gramsUnsalted butter
1/2 stickVanilla beans
100 mlHeavy cream
10 gramsSugar
20Strawberries
1 dashPowdered sugar

Saved

Steps

1

I used fresh Yodoran-Hikari eggs. Using these high quality eggs really changes the flavor of both the puffs and the custard. Let's use quality eggs! Use the leftover egg whites for a Financier Cake or fry them.
2

Make the custard cream. In a bowl, add the egg yolk, sugar, and cornstarch and use a whisk to mix together well. Scrape out the vanilla beans from the shell and add them, with the shell, to the milk. Warm to body temperature. Add the milk to the bowl and mix well. Strain through a tea strainer and into a pot. Simmer for 2 minutes while stirring.
3

While hot, tightly wrap Step 2 and let cool. If you have the time, put it in the microwave to chill completely.
4

Make the puff. Add the ★ ingredients to a pot, turn on the heat, and boil until the butter melts. Remove from the heat and add the sifted flour all at once. Mix well with a wooden spatula.
5

Heat Step 4 on low heat and evaporate the moisture while kneading with a wooden spatula. When the mixture begins to bunch together, remove from the heat.
6

While Step 5 is still warm, add the beaten eggs a little at a time, mixing between each addition. Stir gently, even when your hand hurts!
7

Put Step 7 into a pastry bag with a star-shaped pastry tip. Pipe out 7 cm wide heart shapes onto a parchment paper lined baking tray.
8

Lightly mist Step 7 with water and bake for 20 minutes in an oven preheated to 190°C. Absolutely do not open the oven while they're baking!
9

Cut the cooled puff dough in half horizontally. Since they're so soft, they will cut nicer if you use kitchen scissors.
10

Whip the heavy cream and sugar until soft peaks form. Pour the custard cream and the whipped cream into their own respective pastry bags with star-shaped piping tips and pipe first the custard, then the whipped cream onto the bottom half of the puff. Place the cut-in-half strawberries on top of the cream and top with the upper half of the puff. Dust with powdered sugar using a tea strainer.