Ingredients
Method
- Prepare dough as directed for Choux pastry. Preheat oven to 425 degrees. Line two baking sheets with parchment paper.
- Using a generously filled large cookie scoop, drop the thick batter onto prepared cookie sheet. Each scoop should be about 35 gm. Space the mounds about 2" apart, to allow for expansion. They will not poof as much as high protein cream puffs.
- Bake the pastry for 20 minutes. Reduce heat to 350 and bake for another 30 minutes until golden brown. No matter how tempted you are do not open the oven door to peak while the pastries are baking.
- Remove the pastries from the oven. Make a small slit in the top of each, and return them to the oven for 5 minutes, to allow the steam to escape. Place them on a rack to cool. When they're cool enough to handle, split each in half to make top and bottom pieces; splitting and exposing the centers to air will help keep them from becoming soggy.
- While the pastries are cooling, add the cream into a mixing bowl, and begin to whip it on high speed (using your mixer's whisk attachment, if you have one). Sprinkle in the sugar gradually as the cream whips. Whip until stiff, but be careful not to over-whip; cream should still look smooth.
- Sprinkle the diced strawberries with sugar, set aside.
- Fill the bottom halves of the puffs with whipped cream and sprinkle with strawberries, then replace their tops. Dust with confectioners' sugar, and serve.
Notes
Cream puffs are also delicious filled with pastry cream. For a quick pastry cream, dissolve one box instant vanilla pudding in 180 gm of your favorite non-dairy milk and add one container of your favorite vanilla coconut yogurt. Beat until thick and blended. Refrigerate for at least 30 minutes. You can also make profiteroles by adding your favorite non-dairy ice cream and topping with desired sauce.
Reader Q&A:
Q: Can you make the dough ahead of time? If so, what is the best way to store it? What is the best way to store leftovers? Can you freeze them for future use? A: No to the dough being made ahead of time. Leftovers should be frozen baked, cooled and unfilled.
Q: Can these be filled w/ pastry cream and then frozen? I know you can buy regular ones frozen... A: Yes
Q: Can you make the dough ahead of time? If so, what is the best way to store it? What is the best way to store leftovers? Can you freeze them for future use? A: No to the dough being made ahead of time. Leftovers should be frozen baked, cooled and unfilled.
Q: Can these be filled w/ pastry cream and then frozen? I know you can buy regular ones frozen... A: Yes
