Recipe: Impressive Father’s Day Dessert: Chocolate Strawberry Cream Puffs


I may be biased, but Minnesotans grow the best tasting strawberries in the world.  No matter where you get your fresh strawberries, your patch, your neighbor’s patch, a local grower or grocer, just get some Minnesotan grown berries and make this dessert–for Father’s Day. Dad will love it!!!

Chocolate Cream Puffs with Strawberries

 Preheat oven to 400 degrees.

Chocolate Cream Puffs
1 cup water
½ cup butter

In a medium saucepan combine butter, 1 cup water, and a dash of salt.  Bring the mixture to a rolling boil—stirring the butter until it is melted. 

Mix the following dry ingredients together in a bowl:

3 Tablespoons unsweetened cocoa powder
2 Tablespoons sugar
1 cup all-purpose flour

While vigorously stirring constantly, add the flour, 2 Tablespoons of sugar and cocoa powder mixture all at once to the boiling water mixture. Keep stirring until the dough pulls away from the sides of the saucepan and forms a ball.  (Be careful not to scorch your dough.)

Remove from heat and cool for 10 minutes.

Then add the four eggs, one at a time!  (This is  important.  Don’t try to rush the process by mixing in the eggs all at once)

Using a long-handled wooden spoon add eggs to saucepan, one at a time, mixing after each addition thoroughly. The batter will break into slimy chucks when you first add the egg, but in a moment or two it will become smooth and somewhat sticky.  Remember not to panic when it looks a mess, just keep stirring and all will turn out fine.

On a lightly greased baking sheet, drop dough by heaping teaspoons into 12 mounds.  The dough will expand a lot, so space the mounds about 3 inches apart.  You should be able to get 12 puffs on a large baking sheet.

Bake for 25-30 minutes until puffed and dry looking. Remove from oven and cool completely.

Sweetened Whipped Cream
1 ½ cups whipping cream
2 tablespoons sugar
½ teaspoon vanilla

In a medium-sized mixing bowl whip the cream  until it becomes slightly thickened. While mixer is running slowly add the sugar.  Beat until the whipped cream will hold a soft peak. Add the vanilla and mix  until flavoring is combined.  (If you beat cream too long you make butter, and it happens to everyone eventually. If it happens to you, just get more cream, a clean bowl and start over.)

Putting the dessert together:

Cut the top off of the cream puff and remove any remaining soft dough until you have a hollowed out crisp pastry shell.

Fill the bottom of cream puff shells about half-full with the sliced fresh strawberries. Put a couple of tablespoons of whipped cream on top of the strawberries.  Replace puff pastry top, sprinkle with powdered sugar and drizzle with chocolate syrup.

Garnish with extra strawberries if desired.







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