Friday, July 06, 2007
Tales from the Kitchen Classic: Strawberry Puff
One of the families at our church, a clergy family, is moving this month. Fr. Jonathan is an Army Chaplain, and they are being sent to Georgia. We will miss them a great deal, and it is hard to think of our church family without them. Tomorrow is a work day at their house, to help them clean up their house for the new owners. We are all going over to help, and I was planning on bringing this, so I thought it would be a good time to revisit the post.
Originally posted July 27, 2005 to Tales from the Kitchen
I would have taken a photo of this, if I had chilled it properly and made it look nice, but we are savages who just wanted to eat it, so it was drippy and not so pretty and oh so good!
The recipe was from the March issue of Sunset magazine. Next time, I would use two eggs, rather than three. It's basically a choux pate, and I would normally use three eggs to an entire cup of flour. The cheese filling was so good, and I will use this technique for cream cheese frosting in the future. It lightened up the cream cheese and stabilized the whipped cream, perfect.
Strawberry Puff
2/3 cup water
5 tablespoons butter, cut into pieces
1 tablespoon granulated sugar
2/3 cup all purpose flour
3 large eggs (use 2 instead)
4 ounces cream cheese, at room temperature
1 teaspoon orange zest (I left this out, we didn't have it)
1/2 teaspoon vanilla extract
1 cup whipping cream
2/3 cup powdered sugar, sifted
2 cups sliced strawberries
Strawberry Sauce
see below
1. In a 2 quart pan, combine 2/3 cup water, butter and granulated sugar; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and clumps together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
2. One at a time, add eggs to warm mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.
3. Spoon dough into a buttered 9-inch cheesecake pan with removable rim; spread evenly over bottom and about 1 inch up sides.
4. Bake in a 400 degree oven until puffed and golden, 25-30 minutes. Prick pastry crust with a toothpick in about 12 places, then return to oven and bake until golden brown, dry and crisp, about 10-15 minutes longer. Transfer pan to a rack and let cool completely. Run a knife around pan sides to release pastry, then remove rim.
5. In a bowl, with an electric mixer on high speed, beat cream cheese, orange zest and vanilla until smooth (I tossed the sugar in with it at this point). Add whipping cream and 2/3 cup powdered sugar; beat on low speed until blended, then on high speed just until mixture forms stiff peaks.
6. Spoon filling into puff shell. Scatter sliced strawberries over filling. Sift about 1 tablespoon powdered sugar over the top (I didn't do this, there was sufficient sugar in everything else). Cut into wedges and serve with strawberry sauce to spoon over individual servings.
Strawberry Sauce
1 1/2 cups strawberries, rinsed and hulled
3 tablespoons sugar
2 tablespoons orange flavored liqueur (I used Grand Marnier)
Whir the whole mess in the blender until smooth.
Originally posted July 27, 2005 to Tales from the Kitchen
I would have taken a photo of this, if I had chilled it properly and made it look nice, but we are savages who just wanted to eat it, so it was drippy and not so pretty and oh so good!
The recipe was from the March issue of Sunset magazine. Next time, I would use two eggs, rather than three. It's basically a choux pate, and I would normally use three eggs to an entire cup of flour. The cheese filling was so good, and I will use this technique for cream cheese frosting in the future. It lightened up the cream cheese and stabilized the whipped cream, perfect.
Strawberry Puff
2/3 cup water
5 tablespoons butter, cut into pieces
1 tablespoon granulated sugar
2/3 cup all purpose flour
3 large eggs (use 2 instead)
4 ounces cream cheese, at room temperature
1 teaspoon orange zest (I left this out, we didn't have it)
1/2 teaspoon vanilla extract
1 cup whipping cream
2/3 cup powdered sugar, sifted
2 cups sliced strawberries
Strawberry Sauce
see below
1. In a 2 quart pan, combine 2/3 cup water, butter and granulated sugar; bring to a boil over high heat. Add flour all at once and stir quickly until mixture pulls away from pan sides and clumps together. Remove from heat and stir until flour is incorporated and mixture is smooth. Let cool about 5 minutes, stirring occasionally.
2. One at a time, add eggs to warm mixture in pan, beating with a wooden spoon after each addition until dough is smooth and satiny.
3. Spoon dough into a buttered 9-inch cheesecake pan with removable rim; spread evenly over bottom and about 1 inch up sides.
4. Bake in a 400 degree oven until puffed and golden, 25-30 minutes. Prick pastry crust with a toothpick in about 12 places, then return to oven and bake until golden brown, dry and crisp, about 10-15 minutes longer. Transfer pan to a rack and let cool completely. Run a knife around pan sides to release pastry, then remove rim.
5. In a bowl, with an electric mixer on high speed, beat cream cheese, orange zest and vanilla until smooth (I tossed the sugar in with it at this point). Add whipping cream and 2/3 cup powdered sugar; beat on low speed until blended, then on high speed just until mixture forms stiff peaks.
6. Spoon filling into puff shell. Scatter sliced strawberries over filling. Sift about 1 tablespoon powdered sugar over the top (I didn't do this, there was sufficient sugar in everything else). Cut into wedges and serve with strawberry sauce to spoon over individual servings.
Strawberry Sauce
1 1/2 cups strawberries, rinsed and hulled
3 tablespoons sugar
2 tablespoons orange flavored liqueur (I used Grand Marnier)
Whir the whole mess in the blender until smooth.
Labels: Homemaking, Recipes, Tales from the Kitchen
