Title: Strawberry Cream Puffs with Strawberry Sauce
Categories: Pastry Dessert *
Yield: 18 Pastries

CREAM PUFFS
3/4	c	Water
3	tb	Unsalted butter, cut into pieces
1/4	ts	Salt
1/4	ts	Sugar
3/4	c	Flour
3	lg	Eggs
FILLING
1	c	Chilled whipping cream
1	ts	Plus 2 tb sugar
1/4	ts	Kirsch (clear cherry brandy)
1/8	ts	Vanilla extract
6	lg	Strawberries, hulled
STRAWBERRY SAUCE
2	pt	Strawberries, hulled
3	tb	Sugar
		Powdered sugar

For Cream Puffs: Preheat oven to 375øF. Line baking sheet with parchment paper. Combine water, butter, salt, and sugar in heavy medium saucepan. Bring to a boil, stirring to melt butter. Add flour. Using a wooden spoon, stir vigorously until mixture clumps together, forming a ball. Stir 1 minute longer. Remove from heat. Transfer dough to a medium bowl. Using an electric mixer, add eggs, 1 at a time, beating until dough is smooth after each addition (dough wil be slightly soft and shiny).

Using 1 rounded tablespoon of dough for each cream puff, spoon dough onto prepared baking sheet, spacing about 2" apart and forming mounds about 3/4" to 1" high and 1 1/4" in diameter. Using moist fingertips, gently press tops of cream puff to flatten any peaks. Bake until golden brown, about 35 minutes. Transfer baking sheet to rack. Let cream puffs cool.

For filling: Beat cream, 1 ts sugar, kirsch, and vanilla in a medium bowl until stiff peaks form. Combine 6 strawberries and 2 tb sugar in a small bowl. Using a fork, crush berries. Fold crushed strawberries into cream mixture.

For sauce: Puree 1 pint of strawberries in a food processor. Transfer to a bowl. Stir in sugar. Quarter remaining strawberries and add to sauce.

Cut top third off of each cream puff. Place cream puff bottoms, cut side up, on plates. Spoon filling into bottoms, mounding slightly. Ladle sauce over, allowing sauce to spill onto plates. Top with cream puff tops. Dust with powdered sugar.

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