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Before you jump to Strawberry Heart Creme Puffs recipe, you may want to read this short interesting healthy tips about Strength Raising Snack foods.
Enjoying healthy foods can make all the difference in the way we feel. When we eat more healthy snacks and less of the bad ones we typically feel much better. A piece of pizza does not have you feeling as healthy as eating a fresh green salad. Deciding on healthier food choices can be challenging if it is snack time. You can spend numerous hours at the grocery store searching for the perfect snack foods to allow you to feel healthy. Here are a handful of healthy snacks that can be used when you need a quick pick me up.
Whole grain meals are an excellent choice for a fast healthy snack. A slice of whole wheat toast, for example is a great snack in the morning. Eating on the run can easily be healthier with wholesome chips and crackers. Deciding on whole grain food items is always far better than eating the refined grains we commonly obtain in our grocery stores.
A large selection of instant health snacks is easily available. When you make the decision to be healthy, it’s uncomplicated to find exactly what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to strawberry heart creme puffs recipe. To cook strawberry heart creme puffs you only need 17 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to make Strawberry Heart Creme Puffs:
- Get Puff Batter
- Prepare 2 Yodoran-Hikari high quality eggs
- Take 50 grams Cake flour
- Get 70 ml ★Water
- Use 40 grams ★Unsalted butter
- Take 1 pinch ★Salt
- Provide Custard Cream
- Prepare 2 Yodoran-Hikari eggs (yolk)
- Prepare 60 grams Sugar
- Prepare 20 grams Cornstarch
- Prepare 200 ml Milk
- You need 20 grams Unsalted butter
- Take 1/2 stick Vanilla beans
- Provide 100 ml Heavy cream
- Prepare 10 grams Sugar
- Prepare 20 Strawberries
- Provide 1 dash Powdered sugar
Steps to make Strawberry Heart Creme Puffs:
- I used fresh Yodoran-Hikari eggs. Using these high quality eggs really changes the flavor of both the puffs and the custard. Let's use quality eggs! Use the leftover egg whites for a Financier Cake or fry them.
- Make the custard cream. In a bowl, add the egg yolk, sugar, and cornstarch and use a whisk to mix together well. Scrape out the vanilla beans from the shell and add them, with the shell, to the milk. Warm to body temperature. Add the milk to the bowl and mix well. Strain through a tea strainer and into a pot. Simmer for 2 minutes while stirring.
- While hot, tightly wrap Step 2 and let cool. If you have the time, put it in the microwave to chill completely.
- Make the puff. Add the ★ ingredients to a pot, turn on the heat, and boil until the butter melts. Remove from the heat and add the sifted flour all at once. Mix well with a wooden spatula.
- Heat Step 4 on low heat and evaporate the moisture while kneading with a wooden spatula. When the mixture begins to bunch together, remove from the heat.
- While Step 5 is still warm, add the beaten eggs a little at a time, mixing between each addition. Stir gently, even when your hand hurts!
- Put Step 7 into a pastry bag with a star-shaped pastry tip. Pipe out 7 cm wide heart shapes onto a parchment paper lined baking tray.
- Lightly mist Step 7 with water and bake for 20 minutes in an oven preheated to 190°C. Absolutely do not open the oven while they're baking!
- Cut the cooled puff dough in half horizontally. Since they're so soft, they will cut nicer if you use kitchen scissors.
- Whip the heavy cream and sugar until soft peaks form. Pour the custard cream and the whipped cream into their own respective pastry bags with star-shaped piping tips and pipe first the custard, then the whipped cream onto the bottom half of the puff. Place the cut-in-half strawberries on top of the cream and top with the upper half of the puff. Dust with powdered sugar using a tea strainer.
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