STRAWBERRY CREAM PUFFS WITH ITALIAN MERINGUE

Notes:

• Gluten Structure for Stability: Swapping all-purpose flour for bread flour in the pâte à choux provides extra structural strength, giving the shells a sturdy frame that resists collapsing while maintaining a crisp exterior shell.

• Salted Strawberry Diplomat-Style Cream: Combining a high-acid, lemon-brightened pectin compote with freshly whipped heavy cream creates a lush, stable diplomat-style filling that holds up beautifully without breaking.

• Sturdy Italian Meringue Crown: Cooked with hot sugar syrup to 240°F (115°C), this glossy Italian meringue creates a silky, stable crown that stays pillowy and won't weep over time.

• Texture & Crunch: The frozen brown sugar craquelin disc bakes directly on top of the piped choux, melting evenly to form a crackled, crunchy shell over the pastry.

Time:

• Prep Time: 2 to 2.5 hours

• Bake Time: 25–30 minutes

• Total Time: 2.5 to 3 hours

Yield:

12–15 cream puffs

Equipment:

• Stand mixer fitted with whisk and paddle attachments

• Candy / instant-read thermometer.

  My personal choice: OXO Glass Candy Thermometer

• Piping bags

• 3/4-inch (18-19mm) round piping tip (for choux) and ribbon tip (for meringue), and small star or bismarck tip (for strawberry filling)

• 1.5-inch (4cm) round cutter (for craquelin)

  Tip: the back end of a large 3/4 inch round piping tip is likely about 1.5 inches

• Silicone baking mat with circle templates (or parchment paper)

  This mat with guides makes piping the same size easy: Silikomart AIR MATT

• Optional electric hand mixer for beating whipped cream and strawberry compote.

Ingredients:

1. Brown Sugar Craquelin

• 50g unsalted butter, softened

• 60g light brown sugar

• 60g all-purpose flour

• ¼ tsp fine sea salt

2. Choux Pastry (Pâte à Choux)

• 65g water

• 65g whole milk

• 55g unsalted butter, cubed

• 1 tsp granulated sugar

• ½ tsp fine sea salt

• 75g bread flour, sifted

• 120g eggs (approx. 2–3 large eggs), room temperature, beaten

• 2 tsp vanilla bean paste (totally optional)

3. Strawberry Diplomat-Style Cream

• 400g frozen strawberries

• 77g granulated sugar

• 6g Pectin NH (approx. 1.5 tsp)

• 4 tsp fresh lemon juice

• ½ tsp fine sea salt

• 264g heavy whipping cream, cold

4. Sturdy Italian Meringue

• 100g egg whites (approx. 3 large eggs), room temperature

• 200g granulated sugar

• 50g water

• ¼ tsp cream of tartar

• ¼ tsp fine sea salt

Garnish

• Fresh strawberry slivers

Directions:

Step 1: Make the Craquelin

1. In a bowl, mix softened butter, brown sugar, flour, and salt until a uniform dough forms.

2. Roll between two sheets of parchment paper to 3mm thickness.

3. Freeze flat for 15 minutes to firm up. Punch out 4 cm (1.5 inch) discs and keep frozen until needed.

Step 2: Bake the Choux Pastry

1. Preheat oven to 375°F (190°C) with a rack in the middle. Line a baking sheet with a guided silicone baking mat or parchment paper.

2. In a medium saucepan over medium heat, bring water, milk, butter, sugar, and salt to a rolling boil.

3. Remove from heat, add the sifted bread flour all at once, and stir vigorously until fully combined.

4. Return to medium-low heat and cook for 1–2 minutes, stirring continuously to dehydrate the dough until a smooth film forms on the bottom of the pan.

5. Transfer to a mixing bowl and cool for 3–5 minutes (below 125°F/50°C). Stir in vanilla bean paste if using.

6. Gradually add beaten eggs a little at a time, mixing thoroughly between additions until smooth and glossy, creating a slow V-shape drip off the paddle.

7. Transfer to a piping bag fitted with a 1/2-inch round tip. Pipe 1.25-inch (3cm) mounds spaced 2 inches apart. Top each mound with a frozen craquelin disc.

8. Bake at 375°F (190°C) for 20 minutes without opening the oven door. Reduce heat to 325°F (160°C) and bake for another 8–10 minutes until deep golden brown and firm.

9. Transfer shells to a wire rack, poke a small steam-release hole in the bottom of each shell with a toothpick, and cool completely.

Step 3: Prepare the Strawberry Diplomat Cream

1. In a small bowl, whisk dry sugar and Pectin NH together to prevent clumping.

2. In a saucepan over medium heat, combine strawberries, lemon juice, and salt. Cover and cook 5–7 minutes until berries break down.

3. Whisk in sugar-pectin mixture, bring to a boil, and boil vigorously for 1–2 minutes to activate pectin.

4. Remove from heat (blend with an immersion blender if a super smooth texture is desired). Transfer to a bowl, cover directly with plastic wrap, and chill until cold and set.

5. Whip cold heavy cream to stiff peaks in a chilled bowl.

6. Whisk chilled set compote to loosen, then gently fold into whipped cream until smooth and uniform. Transfer to a piping bag fitted with a filling tip.

Step 4: Make the Italian Meringue

1. Combine sugar and water in a small saucepan over medium heat with a thermometer attached.

2. Place egg whites, cream of tartar, and salt in a clean stand mixer bowl with the whisk attachment.

3. When sugar syrup reaches 230°F (110°C), begin whipping egg whites at medium speed to soft peaks.

4. When sugar syrup reaches 240°F–242°F (115°C–116°C), immediately remove from heat.

5. With mixer running on medium-high, slowly pour hot syrup in a thin, steady stream down the side of the bowl.

6. Whip on high speed for 7–10 minutes until cooled to room temperature, thick, glossy, and stiff. Transfer to a piping bag with a ribbon or star tip.

Step 5: Assemble

1. Generously fill each cooled choux bun through the bottom hole with strawberry diplomat cream until full and heavy.

2. Pipe an elegant ribbon or swirl crown of glossy Italian meringue over the top.

3. Garnish with a fresh strawberry slice and serve right away or chilled. 🙌