Ingredients:
Strawberry Cream Puffs attachment. A regular mixer will work as well. Allow the dough to sit for a couple of minutes to cool.
(Makes about 28 cream puffs) ½ cup 2-percent milk ½ cup water 1 stick butter 1 tbsp sugar ½ tsp cinnamon 1 tsp vanilla extract 1 cup all purpose flour 4 eggs chopped strawberries and whipped cream for filling
5. Beat in the eggs, one at a time until the dough is thick and shiny. Be sure the egg has been incorporated into the dough before adding the next egg. If the dough looks like it’s falling apart, don’t worry once you’ve added all the eggs it will come together! The dough will be thick and shiny once all eggs have been added.
Directions: 1. Preheat oven to 425ºF. Line two baking sheets with parchment paper.
6. Drop about 1 tbsp of dough onto the parchment paper, leaving 2 inches of space between dough.
7. Place the baking sheets in the oven and immediately turn down to 375ºF. 2. In a medium sized pot, bring milk, water, butter, sugar, cinnamon and vanilla 8. Bake for 12-15 minutes, then rotate the extract to a boil. pans from top to bottom and front to back and bake for another 12-15 3. Turn off heat and add in flour in one minutes. addition. Stir vigorously for 1-2 minutes or until dough has come together and 9. Allow puffs to cool on the baking sheet has started to dry. before slicing in half and filling with 1 tbsp of whipped cream and chopped 4. Remove dough to a bowl or the bowl of strawberries. a stand mixer fitted with the paddle NO.145