Strawberry choux made with
– choux pastry,
– pastry cream,
– fresh strawberries
– mint leaves.
For about ten choux
For the choux pastry
60g of water
60g of milk
70g of flour
55g of butter
salt
1 teaspoon of sugar
2 or 3 eggs (depending on their size)
A little powdered sugar
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour all at once. Mix well to dry the dough for 2 to 3 minutes.
Add the beaten eggs gradually, mixing well between each egg.
Poach the eclairs on a baking sheet covered with a silpat sheet. Sprinkle with powdered sugar. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Let cool on a rack. Cut off the top of the choux.
For the pastry cream
300ml of milk
60g of sugar
2 egg yolks
20g of cornstarch
Vanilla
Heat the milk and vanilla. In a bowl, mix the egg yolks, sugar and cornstarch. Pour the hot milk on top. Stir. Pour back into the pan. Stir until thickened. Set aside in a cool place.
Assembly
Fresh strawberries
Mint leaves
White chocolate
Fill the choux with pastry cream. Cut strawberries into sticks and place on the choux. Add mint leaves and white chocolate decorated with a chocolate transfer sheet.
