We found a delicious recipe for Strawberry Cream Puffs with Black Pepper that we just have to share! High Ground Organics is always coming up with amazing recipes that integrate their organic produce–sold at their farm stand at the Annieglass studio. While well worth the delicious delight at the end, this recipe takes a bit of time if making your own puff pastry dough, and the pastry cream will need time to set. Plan a day around it and stop by a farmer’s market, farm stand or local market near you to pick up some fresh strawberries in the morning before embarking on your baking adventure.
Strawberry Cream Puffs with Black Pepper
1/2 cup sugar
2 Tbsp. cornstarch
1/4 tsp. salt
2 cups half-and-half or light cream
1/2 a vanilla bean, split lengthwise, or 1/2 teaspoon vanilla
4 beaten egg yolks
1-1/2 cups chopped fresh strawberries
1 to 3 Tbsp. sugar
1/2 tsp. ground black pepper
10 Cream Puff Shells *
In a 1-1/2- or 2-quart heavy saucepan stir together sugar, cornstarch, and salt. Gradually stir in half-and-half. Add vanilla bean, if using. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more.
Slowly stir about half the hot mixture into the beaten egg yolks. Return the egg yolk mixture to the saucepan. Bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes. Remove from heat. Remove and discard vanilla bean or stir in liquid vanilla, if using. Strain through a sieve. Cover surface with plastic wrap. Cool slightly or refrigerate until serving time. (Do not stir after mixture sets or it may separate and thin.)
One hour before serving, in a small bowl stir together strawberries, sugar, and pepper.
To serve, spoon about 3 tablespoons pastry cream into each puff; spoon in strawberry mixture. Makes about 2 cups pastry cream and 1-1/2 cups strawberries. (10 servings).
*Cream Puff Shells: Preheat oven to 400 degrees F. Lightly grease a baking sheet or line with parchment paper; set aside. In a medium saucepan combine 1 cup water, 1/2 cup butter, 1/4 teaspoon sugar, and 1/8 teaspoon salt. Bring to boiling. Add 3/4 cup all-purpose flour and 1/4 cup whole-wheat flour or all-purpose flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add 4 eggs, 1 at a time, beating well with a spoon after each addition.
Drop dough by heaping tablespoons 3 inches apart onto baking sheet. Bake for 35 to 40 minutes or until golden color and puffs are firm. Transfer puffs to a wire rack; cool completely.
Cut puffs in half; if necessary, remove soft dough from inside. Spoon in filling. Replace tops. Sift powdered sugar over tops. Makes 10 cream puffs.
Recipe Source: Chrissi Brewer, highgroundorganics.com