Organic Strawberry Cream Puffs Recipe

Delicious dairy-free cream filled choux pastry with 
fresh summer strawberries


For the pastry (10 small):
1 Cup Water
1/4 Cup Organic butter (use organic margarine if dairy-free)
1 Cup Organic Flour ( You can use oat flour by grinding 1 Cup of organic oats in the coffee grinder - I used organic unbleached wheat flour for the ones pictured)
3 grass fed organic eggs

In a medium Pot, bring the butter and water to a simmer then dump in the flour and rapidly wisk until all the dough pulls off the pot ( this takes about 30 seconds).
Let the dough cool slightly and beat in the eggs one at a time until fully incorporated. the dough should be glossy and elastic.

Pre-heat the oven to 350. On a greased cookie sheet drop the dough in 10 equal balls spacing them 3 inches apart as they will swell. when they are fully puffed up and golden turn off the oven and let them slowly cool down inside the oven, the longer the better, I usually leave them there for 45 minutes to an hour.

Prepare your filling:

Strawberry filling:  
3/4 cup of fresh sliced strawberries
2 tbs raw honey

Simmer on low heat in a saucepan until thickened.  Cool then fill the bottom of each puff pastry with 1 Tbs of filling.

For the dairy-free cream filling: 
(this organic cream tastes much like the synthetic creams in the
store bought pastries only much healthier)

2 free-range fresh egg whites + 3 tbs organic raw cane sugar beaten until extremely stiff
Add 1 tsp organic vanilla & 1 tsp organic apple cider vinegar, Beat a few minutes more.

Fill on top of the strawberry filling with the egg white cream (you can also use organic whipping cream for those who eat dairy.  It was not available here so I created this alternative)


Dust the top lightly with organic cocoa powder and serve with fresh strawberries & mint.

Enjoy!

Comments

  1. Have you ever tried this with oat flour and is the consistency similar or at least halfway decent? I'd be worried I'd end up with bricks rather than puffs.

    ReplyDelete
  2. Yes, I've done them with oat flour and they are a little denser but still very nice...The key is to let them cool slowly by leaving them in the oven with the door slightly open and cool them slow and long. I can't stress this enough, if you take them out to cool they will sink and be horribly doughy inside.

    ReplyDelete

Post a Comment