Strawberry Cream Puffs
|Water||125 Milliliter (1/2 Cup)|
|Butter||50 Gram (1/4 Cup)|
|All-purpose flour||70 Gram, sifted (1/2 Cup)|
|Eggs||2 , beaten|
|Frozen strawberries||10 Ounce (1 Package/275 Gram)|
|Granulated sugar||3 Tablespoon (40 Gram)|
|Whipping cream||150 Milliliter (2/3 Cup)|
|Powdered sugar||25 Gram, sifted (1/4 Cup)|
|Strawberry||1 Pint (475 Milliliter)|
Grease a baking sheet.
Preheat oven to 400°F (205°C).
To make cream puff paste, heat water, butter and salt in a medium saucepan until butter has melted.
Increase heat and bring quickly to a boil; remove from heat.
Add flour all at once; beat until dough forms a ball and comes away from sides of pan cleanly.
Return to heat; cook 1 minute, stirring constantly.
Cool slightly; beat in eggs a little at a time.
Fill a pastry bag fitted with a large fluted nozzle with paste; pipe 16 small rosettes onto greased baking sheet.
Bake 20 to 30 minutes or until puffed and golden.
Cut a lid from each cream puff.
Cool on a rack.
To make filling, combine strawberries, granulated sugar and rum in a small bowl.
Set aside to thaw.
Whip cream with half the powdered sugar until stiff.
Fill bottom halves of puffs with thawed strawberry mixture.
Place scoops of ice cream over strawberries.
Using a pastry bag fitted with a fluted nozzle, pipe whipped cream onto ice cream; top with cream puff lids.
Sprinkle with remaining powdered sugar.