Sunday, June 2, 2013

Strawberry Profiterole & May's Apron Winner...

Can you believe June is here!  I'm still in disbelief, but when I ventured to our Redmond Farmer's Market on Saturday, there were the first Western Washington Strawberries from Mount Vernon.  It is June:-D

My grandparents grew strawberries, but after my grandma passed away in 1973, my grandpa lost interest in maintaining the patch, so my mom and I would go pick at a local farm to make jam and the ever popular strawberry shortcakes everyone loved.  Shortcake is a dessert, made in the style of a sweet biscuit, that has been part of the American table since the 20th century.  I think I've done just about everything as a "base;" sweet biscuits, angel food cake, pound cake, and today, pate choux (cream puffs).

Profiteroles are a French dessert, dating back to the 16th century, but the ones we're familiar with are from the 19th century.  Typically cream puffs are filled with whipped cream or a pastry cream; the addition of ice cream is totally American and that's what I decided to fill mine with today.

In addition, I don't want to get too far behind with the Give-Away Apron (as I did for April's winner), so congratulations to Kat from Love and Ladybug Hugs.  Please email me your address so I can send the apron off to you!  June's will be up tomorrow!

Strawberry Profiterole
Pate Choux (Cream Puffs)
1/2 cup water
1/2 cup milk
1/2 cup butter (1 stick) cut into pieces
1 cup King Arthur all-purpose flour
1 tsp. sugar
1/2 tsp. salt
4 large eggs

1 egg + 1 T water for egg wash

Preheat oven to 350F-degrees and line a baking sheet with parchment paper.

In a saucepan over medium heat, add the water, milk, butter, sugar and salt and bring to a boil.  Add the flour, all at once and stir with a wooden spoon until it is completely absorbed by the wet ingredients.

Transfer to a stand mixer, using the paddle attachment or a large bowl using a hand mixer.  Beat the flour mixer a few minutes to help cool it down, then, add the eggs, one at a time, beating well after each addition.

Continue mixing until ribbons of dough form.  Transfer this mixture to a piping bag with a #803 tip.  Pipe mounds onto a parchment-lined baking sheet.  Use a pastry brush, dipped in the egg wash to smooth any "points."
Bake for 25-28 minutes, until golden brown.  Remove from the oven and allow to cool completely.

While the cream puffs are cooling, slice strawberries (the amount will be determined by how many desserts you are making)--It was just my hubby and I, so I sliced 1 pint of berries and used 1/3 cup of fine sugar to sprinkle over and macerate.


To assemble, slice the cream puff in half, horizontally--notice that the cream puff is hallow and makes the perfect vessel for a big scoop of your favorite ice cream.  


I chose Tillamook's Oregon Strawberry, keeping the flavors in the Pacific Northwest!
Summer is just around the corner and certainly these strawberries are a sure sign. Enjoy!

29 comments:

  1. Strawberry profiteroles! What a great idea!

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    1. It was quick and easy to make. Also, if you don't use all the cream puffs, they freeze beautifully for another day, XOXO

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  2. Strawberry profiteroles! What a great idea!

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  3. Congrats to Kat...that's a beauty! This recipe sounds like a great combination of my favorite things...hmmmm...

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  4. Oh my! Sara loves strawberries and this recipe would make her very happy! Congrats to Kat and I know she will love her apron!

    hugs,
    Linda

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  5. These look delicious! My favorite little chef turns 7 next week and she loves strawberries, so we may need to make these together for her birthday. She will surely ask for chocolate ice cream with hers :-).

    I'm so excited to have won this beautiful apron. Thank you so much! xoxox

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    1. Congrats Kat! For your little chef's choice of chocolate ice cream, add hot fudge sauce over the top instead of the confectioners' sugar. I love chocolate strawberries, XOXO

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  6. Susan my friend this is the DESERT for me! little pastries, fresh strawberries and ice-cream!!! we'll probably go strawberry picking next week still a little early here.
    congratulations to Kat on winning the apron.
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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    1. Very easy to make...and I'm not just saying that! XOXO

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  7. Congrats to Kat, you will love your apron.
    Jane x

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  8. Okay...this totally looks delicious....even if I can't say it! LOL!

    Have a blessed and wonderful day!

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  9. How did you know that profiteroles are my favorite dessert? I almost always get them when I'm out to dinner and they are on the menu. I love the strawberries in these...Just right for Summer. :) And, the cream puffs freeze very well, from my experience. Great change up! Lv, me
    P.S. love your new blog design!

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    1. I think it was the sky being so blue yesterday that gave me the idea to change the background...I love it too. And, another thing we have in common because Profiteroles are one of my favorite desserts too, although, I've only had them with vanilla ice cream and hot fudge--which ain't bad either! XOXO

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  10. Aww--profiteroles--lovely and delicious--filled with ice cream and strawberries, my mouth is watering. My hubby would love this combination. xoxo ♥
    Martha Ellen

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  11. I think this has to be one of the most tempting, delicious things you have posted! Yum!

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    1. They are quick and so good; if summer had a "taste," then, this would be it! XOXO

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  12. Delightful! These look so good! Love the idea of serving ice cream with it.
    I have made cream puffs, but so many years ago.... it was one of my Dad's favorites! I was surprised that they weren't hard to make, although they turn out looking so elegant! I'd make cream puffs filled with custard or whipped cream for Father's Day or for his birthday.

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    1. Cream puffs are easy to make and as Ellen said (above), freeze well. Strawberry Ice Cream was just the best accompaniment, XOXO

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  13. Excuse me while I wipe the drool from my computer screen! Yummy.

    Susan, I never use recipes except when baking, yet you said your mom did it without recipes. Was she always successful?? She sure passed on her talents to you.

    Thinking of you and sending love,

    Sharon

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    1. Honestly, yes...she baked without recipes. The only time something didn't come out was when she used cloves instead of chili powder in a pot of chili she was making for my dad, brother and brother-in-law; they were out cutting wood. The only one that ate the chili was my dad! He told her it was the best she made and probably believed that. True Love! XOXO

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  14. Love shortcake, and strawberries. This profiterole sounds divine. Wish we were neighbors so we could hit that Kitchenaid together. :) You have inspired me to bake more, Susan, and I am enjoying it for the first time in my life. I typically don't like to follow measurements when I cook which is why I never liked baking, but somehow I seem to be enjoying it more now. I think it's funny how I attempt something like the macarons and when I overcome the fear, I want to challenge myself again. It's almost addicting...in a good way. It's calming and exciting at the same time. Tried making homemade pasta this Sunday. Yikes. My noodles look desperate. hahaha They tasted good though. I want to try a souffle soon. :)
    xoxo's

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    1. Bravo for you! Baking brings back such warm memories and I can't imagine a day without it--the kitchen really is the heart of the home, XOXO

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  15. What a great thing to do with fresh strawberries!!

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  16. This strawberry dessert looks and sounds wonderful!

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  17. My husband loves choux pastries and these with strawberry filling are a perfect afternoon snack for him.

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    1. I think my hubby liked these better than regular shortcake!

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