Strawberry and Chantilly Cream Chouquettes

Ingredients

20 servings

• 1 level tablespoon of sugar
• 75 g of butter
• 110 g of wheat flour
• 1/2 teaspoon of salt
• 150 g of water Tip: Weigh the eggs to use the same amount of water
• 2 tablespoons of pearl sugar (for decorating the chouquettes)
• 3 eggs
• 25 cl of full-fat liquid cream
• 4 tablespoons of mascarpone
• 2 tablespoons of powdered sugar
• 20 strawberries

Steps

1. 1

   In a saucepan, pour in the water, salt, sugar, and the butter cut into pieces. Bring to a boil.

2. 2

   Remove from heat, add the flour all at once, and mix vigorously with a wooden spoon to obtain a smooth and homogeneous dough.

3. 3

   Return to low heat and stir until the dough pulls away from the pan and dries out.

4. 4

   Pour this mixture into the stand mixer bowl. Using the paddle attachment, beat to cool the dough, then add the eggs one by one while continuing to beat.

5. 5

   On your baking sheet covered with parchment paper, use a piping bag or a spoon to form the chouquettes, then sprinkle them with pearl sugar.

6. 6

   Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, monitoring closely but without opening the oven door.

7. 7

   Pour the mascarpone into a bowl and whisk with a little liquid cream and the icing sugar. Add the rest of the cream and whip into Chantilly.

8. 8

   Wash and hull the strawberries. For assembly, carefully cut off the top of the chouquette. Using a piping bag, put a little Chantilly in the bottom. Place a strawberry and pipe the Chantilly generously, leaving the strawberry visible.