Strawberry Cream Puffs

If you want to add more lacto ovo vegetarian recipes to your recipe box, Strawberry Cream Puffs might be a recipe you should try. This recipe serves 10 and costs $2.64 per serving. This side dish has 462 calories, 6g of protein, and 29g of fat per serving. This recipe from Taste of Home has 293 fans. Head to the store and pick up salt, confectioners' sugar, eggs, and a few other things to make it today. It will be a hit at your Mother's Day event. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. Taking all factors into account, this recipe earns a spoonacular score of 51%, which is solid. Strawberry Cream Puffs, Strawberry-Lemon Cream Puffs, and Strawberry Cheesecake Cream Puffs are very similar to this recipe.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 35 minutes

 

Ingredients:

1/2 cup butter, cubed

Confectioners' sugar

4 eggs

1 cup all-purpose flour

2 cups heavy whipping cream

Mint leaves

1/4 teaspoon salt

2 pints fresh strawberries, sliced

Additional sliced strawberries

1/2 cup sugar, divided

1 cup water

Equipment:

sauce pan

baking sheet

wire rack

Cooking instruction summary:

Directions In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves. Yield: 10 cream puffs. Originally published as Strawberry Cream Puffs in Country WomanMay/June 1991, p29 Nutritional Facts 1 serving (1 each) equals 377 calories, 29 g fat (17 g saturated fat), 175 mg cholesterol, 196 mg sodium, 26 g carbohydrate, 2 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. In a large saucepan, bring water, butter, sugar and salt to a boil.

2. Add flour all at once and stir until a smooth ball forms.

3. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny.

4. Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10).

5. Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack.

6. For filling, combine berries and 1/4 cup sugar. Chill 30 minutes.

7. Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs.

8. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.


Nutrition Information:

Quickview
462k Calories
6g Protein
29g Total Fat
47g Carbs
6% Health Score
Limit These
Calories
462k
23%

Fat
29g
45%

  Saturated Fat
17g
109%

Carbohydrates
47g
16%

  Sugar
29g
33%

Cholesterol
155mg
52%

Sodium
186mg
8%

Get Enough Of These
Protein
6g
12%

Vitamin C
140mg
170%

Manganese
1mg
51%

Folate
90µg
23%

Vitamin A
1107IU
22%

Fiber
5g
20%

Selenium
11µg
16%

Vitamin B2
0.25mg
15%

Phosphorus
137mg
14%

Potassium
441mg
13%

Vitamin B1
0.17mg
12%

Vitamin E
1mg
11%

Iron
1mg
11%

Magnesium
39mg
10%

Vitamin B3
1mg
8%

Calcium
84mg
8%

Vitamin B6
0.16mg
8%

Copper
0.15mg
8%

Vitamin B5
0.76mg
8%

Vitamin K
7µg
7%

Vitamin D
0.86µg
6%

Zinc
0.77mg
5%

Vitamin B12
0.26µg
4%

covered percent of daily need
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Chocolate Strawberry Cream Puffs

 

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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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