I’m keeping this post short otherwise I won’t be able to make the deadline for Meeta’s Monthly Mingle. This months theme is chocolate and fruit.
I made some medium sized puffs from the choux dough that was left over from last month’s Daring Baking challenge. The boys and I visited A’s grandmother today and I wanted to bring something sweet to eat. The puffs were in the freezer so all I needed was a filling and a glaze. With the Monthly Mingle theme in mind I settled for strawberry mousse puffs with white chocolate glaze. Ingredients I had on hand.
The puffs were delicious, the filling was not so sweet so that was great to compensate for the sweet glaze. If you like sweet than I’d suggest you use more icing sugar in the mousse.
Unfortunately I didn’t have much time making pictures as A’s grandmother, her neighbour, my MIL and my two boys were eagerly waiting for a puff. I did make a few but those were out of focus. This was the only one that was ok, doesn’t actually show much of the puff itself though.
Strawberry mousse (adapted from Mango Mousse Mirror cake)
enough to fill 11 medium sized puffs
250 ml (1 cups) whipping cream, chilled
5 g (1/6 oz) gelatin
50 ml (Â¼ cup) cold water
250 ml (1 cups) strawberry puree
30 g (1 oz) icing sugar (or to taste)
Whip the whipping cream until soft peaks. Cover and put it in the fridge.
Soak the gelatine in the water for a few minutes. Meanwhile mix the strawberry puree with the icing sugar. Heat the gelatine/water mixture in the microwave until dissolved. I popped it in for 30 seconds.
Add the gelatine mixture to the strawberry puree and mix well. Add the strawberry mixture to the whipped cream until well combined. Chill for at least 4 hours.
I used half the recipe wich makes at least 12 medium puffs
Â½ cup (125g) whole milk
Â½ cup (125g) water
1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
Â¼ teaspoon sugar
Â¼ teaspoon salt
1 cup (140g) all-purpose flour
5 large eggs, at room temperature
Preheat your oven to 220Â°C (425Â°F). Line a baking sheet with parchment paper.
In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, itâ€™s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.
Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon. (I chilled my dough and baked the puffs a few days later).
Using a small ice cream (or cookie dough) scoop, scoop 11-12 medium sized half spheres.
Bake the puffs for 15 minutes and rotate them. Reduce the heat to 190Â°C (375Â°F) and continue baking until golden brown (5-10 minutes). Allow to cool on the baking sheets.
Fill the puffs with the strawberry mousse.
White chocolate glaze
50 g (1 Â¾ oz) heavy cream
100 g (3 Â½ oz) white chocolate, chopped
Bring the cream to a boil and pour over the chocolate. Allow to stand for a few minutes. Stir until smooth and combined. Dip the puffs in the still warm ganache.