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!