Lemon and Strawberry Cream Puffs

By hockey

Ingredients

• Filling:
• 3/4 cup water
• 6 Tbsp (3/4 stick) unsalted butter
• 2 Tbsp sugar
• pinch of salt
• 3/4 cup all purpose flour
• 4 eggs
• zest of 1 lemon
• 1 pound fresh strawberries, cut up
• 2 Tbsp sugar
• 1 tsp. vanilla
• Whipped cream or lemon sorbet, to fill

Details

Servings 12

Preparation

Step 1

Heat oven to 425.

Coat a baking sheet w/ cooking spray, and line with parchment paper.
In med. saucepan over med high, heat the water, butter, sugar and salt until boiling. Add the flour and stir vigorously while continuing to cook until mixture forms a ball and pulls away from sides.

Add the eggs, one at a time, making sure each one is incorporated.

Using large spoon, form the dough into golf ball sized mounds and arrange on prepared baking sheet, allowing 3 inches between each. Bake for 10 minutes.

Lower oven temp to 350 and continue to bake until golden, crispy and light, another 15 to 20 minutes. Set aside to cool.

While puffs bake, in a med. bowl combine the strawberries, sugar and vanilla. Lightly crush the berries with a fork. Set aside.

After puffs have cooled, cut in half crosswise, fill each with berries and whipped cream or sorbet.