Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Light and airy pastry puffs made from pâte à choux dough are a good vehicle for just about any kind of sweet or savory filling you can think of. In the summer, I like to take advantage of the fresh strawberries at the market and use them in a mousse. First, cook the berries with sugar and lemon juice, strain, and mix with gelatin. Then fold the mixture into whipped cream and pipe it into the cooled pastry puffs. Dust with powdered sugar and serve, for an elegant summer dessert or a fancy brunch addition.
Game plan: You can freeze the uncooked pastry puffs for up to 2 months. Just pipe the dough onto a parchment-lined baking sheet, freeze until solid, and transfer to a resealable bag. The frozen puffs should be baked straight from the freezer, but they may need a few extra minutes of baking time.
This recipe was featured as part of our Summer Strawberry Desserts.
For more, see our strawberry cake filling.
For the strawberry mousse:
by David Watsky | Amazon has announced its list of best food and cookbooks of the year...so far, as chosen by their...
by Marisa Olsen | Instant Pots are a fabulous invention. They make that everlasting “What should I make for dinner...