Strawberry Cream Puffs are light, flaky and filled with a divine cream filling - perfect for dessert or as part of your sweet platter on Valentines Day.
Pre-heat the oven to 200 deg C (400 deg F) – line 2 baking sheets with baking paper
Roll out the Puff Pastry, but do not roll any thinner – cut into 12 x 5cm (2 inch) squares
Whisk together the Egg and Water – brush the Pastry – sprinkle the Caster Sugar over and transfer the squares to the prepared baking sheets, leaving small spaces between each square – bake 12 – 15 minutes or until puffed and golden – remove from the oven and cool completely on a wire rack
FILLING:
Beat the Cream until stiff peaks form – add the Strawberry Jam and beat a few seconds – chill for 10 minutes before use
Gently open up a small piece in the center of one of the sides of each baked pastry square, lifting the upper part carefully (only enough for the nozzle to fit through)
Pipe the Strawberry Cream into the pastry opening (about 1 – 1 1/2 tablespoonfuls per pastry)
TO DECORATE:
Melt a few cubes of White Chocolate and drizzle over the Puffs – decorate with Sprinkles and leave to set
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.