After working out, no one wants to eat a heavy dessert, yet we all seem to crave something sweet after dinner. These light cream puffs are a wonderful ending to a healthy meal.
They are only about 1 inch tall and they are filled with fresh strawberries and lightly sweetened whipped cream. This is one delicious, satisfying bite.
Don't worry, one mini cream puff won't hinder your fitness goals. Be careful, however. They are so delicious that if you are not paying attention, you may just eat the entire batch!
Maybe that's okay. It's perfect outside right now for a bike ride. . .
Mini Strawberry Cream Puffs
1/2 cup butter, melted
1 cup water
1 cup flour
1/4 teaspoon salt
|Mini Strawberry Eclairs|
Place butter in a medium saucepan to melt. Add 1 cup water and bring to a boil. Add the flour and salt, stirring vigorously. Continue cooking and stirring until the mixture forms a ball that does not separate.
Remove the pan from the heat and cool for about 5 minutes.
Add the eggs, one at a time, stirring after each egg until smooth.
Spoon the dough into a gallon plastic bag. Cut off one corner of the bag to form an opening that is about 1/2 inches.
Squeeze the dough onto a parchment lined cookie sheet. For cream puffs squeeze into small balls
(about 1/2 inch each). For mini eclairs, squeeze strips of dough that are about 2 inches long.
Bake 400 degrees for 30 minutes or until light brown. Cool before filling.
Makes about 64 mini cream puffs or 32 eclairs.
|One Delicious Bite!|
Whip 1 pint whipping cream until thick. Add granulated sugar 1 tablespoon at a time until desired sweetness (about 1/4 cup)
Carefully cut pastry shell in half. Add a spoonful of cream. Place a sliced strawberry on top of the cream. Add a tiny bit more cream and then place the other half of the pastry puff on top.
If desired, drizzle melted chocolate over the top or sprinkle with powdered sugar before serving.
Cream puffs should be stored in the refrigerator. It is best to assemble them right before serving, otherwise the puffs become soggy.