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Strawberry Cream Puff Dessert Cake

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  Sweet cream puff 1 Cup (16 tbs)
  Chantilly cream 1 Cup (16 tbs)
  Strawberries 1 Cup (16 tbs), crushed
  Strawberries 3 Cup (48 tbs)
  Confectioner's sugar 2 Tablespoon

Trace a ring on lightly greased and floured baking sheet.
Spoon Cream-Puff Pastry in large dollops on tracing mark.
Smooth top with small spatula; fill in between dollops.
Bake in preheated 450°F oven 8 minutes.
Reduce oven temperature to 350°F; bake 30 to 40 minutes or until dry.
Cool on wire rack; split in half crosswise.
Place bottom half of ring on serving dish; spread with about 1/2 of Chantilly cream.
Cover with crushed strawberries.
Place top half of ring over strawberries.
Spoon the remaining Chantilly Cream into pastry bag with large star tube affixed.
Pipe around base; pipe dollops of cream over top.
Arrange whole strawberries around base and inside edge.
Dust with confectioners' sugar.
Place remaining whole strawberries in center.

Recipe Summary

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