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Neopolitan Cream Puffs

8 cream puffs
Course Dessert
Cuisine American
Keyword pastry
Total Time 1 hour 45 minutes
Servings 8
Author Cherry on My Sundae

Ingredients

Chocolate craquelin

  • ½ cup butter cut into small pieces
  • cup brown sugar
  • ½ cup all-purpose flour
  • pinch of salt
  • ½ teaspoon vanilla extract
  • 3 tablespoon cocoa powder

Cream puffs

  • ¼ cup butter
  • ½ cup water
  • pinch of salt
  • ½ cup all-purpose flour
  • 2 large eggs

Roasted strawberries

  • 1 lb strawberries halved
  • 2 tablespoon honey
  • pinch of salt

Vanilla custard

  • 2 cups milk
  • 1 vanilla bean
  • 2 large egg yolks
  • 1 large egg
  • ¼ cup cornstarch
  • ½ cup granulated sugar
  • 2 tablespoon butter

Remaining ingredients

  • ½ lb fresh strawberries sliced

Instructions

  • Make the chocolate craquelin. Use a food processor to pulse together ½ cup butter with ⅓ cup brown sugar just until combined. Add ½ cup flour, a pinch of salt, ½ teaspoon vanilla, and 3 tablespoon cocoa powder, and pulse until combined. Shape the dough into a disc and place it between two sheets of parchment paper. Roll it out until ⅛-inch thick and chill in the fridge for 1 hour or in the freezer for 30 minutes. Cut out 8 circles about 2 inches in diameter and keep the craquelin in the fridge until ready to use.
  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  • Make the cream puffs. Combine ¼ cup butter with ½ cup water and a pinch of salt in a heavy saucepan. Heat over high heat and bring to a rolling boil. Lower the heat to low and add ½ cup flour to the butter water mixture. Beat with a wooden spoon until the dough comes together. Remove from heat and add the eggs one at a time, fully incorporating each egg before adding the next.
  • Drop dough by heaping tablespoons onto the prepared baking sheet for a total of 8 cream puffs. Top the cream puffs with the chocolate craquelin and bake for 20 minutes. Lower the oven temperature to 350 degrees F and continue to bake for another 10 minutes or until golden brown. The shells should sound hollow when done. Cool the shells completely on a wire rack.
  • Meanwhile, prepare the filling. Increase the oven temperature back to 425 degrees F. Toss 1 lb strawberries with 2 tablespoon honey and a pinch of salt. Spread on a lined baking sheet and roast for 15 minutes or until softened and jammy. Let cool.
  • Make the vanilla custard. Heat 2 cups milk and the seeds of 1 vanilla pod in a heavy saucepan over medium heat until simmering.
  • Whisk together 2 yolks and 1 egg with ¼ cup cornstarch, and ½ cup sugar in a large bowl. Slowly pour the hot milk in the yolk mixture in a stream, whisking constantly. Transfer mixture to saucepan and heat over low heat, stirring constantly. Cook until thick, about 6-7 minutes. Remove from heat and add 2 tablespoon butter. Strain the custard through a fine-mesh sieve and cover with plastic wrap directly touching the surface. Let cool completely. Gently stir in the roasted strawberries.
  • Cut tops of the shells. Top the bottom halves with fresh sliced strawberries and fill each cream puff with the vanilla custard. Top with the top buns and serve.