Makes about a dozen medium sized profiteroles.
8 tablespoons unsalted butter, cut into pieces
1/2 cup whole milk
1/2 cup water
1 tablespoon sugar
1/4 teaspoon salt
1 cup flour
4 eggs, at room temperature
2 tablespoons water
1 (1/4-ounce) packet unflavored gelatin
8 ounces strawberries(very ripe), destemmed and chopped
4 tablespoons sugar
1 teaspoon lemon juice
1 cup heavy cream
- Heat the oven to 425 degrees fahrenheit, with a rack in the center. Prepare a baking sheet with parchment paper.
- Heat the butter, milk, water, sugar, and salt in a medium saucepan over medium-high heat until it comes to a boil.
- Reduce heat to low, add all the flour, and stir quickly with a spoon until mixed.
- Cook, stirring continually, until the dough is shiny, smooth, and easily forms into a ball. About 5 minutes.
- Move dough to the bowl of a stand mixer with a paddle attachment allow to cool for 5 minutes.
- Fill a tiny bowl of water for dipping your fingers in set nearby while dough cools.
- Turn the mixer on medium-low, and beat in the eggs 1 at a time, letting each egg completely incorporate before adding the next, until the dough is smooth and glossy, about 5 minutes.
- Put dough in a large piping bag, fitted with a large open piping tip.
- Pipe 2 inch rounds, spaced about 2 inches apart on your baking sheet.
- Use the tiny bowl of water to wet your finger and smooth down the top of each piped round.
- Place puff in oven, and immediately turn the temperature down to 350 degrees fahrenheit, and bake 45-50 minutes(do not open the oven door until at least 40 minutes have passed). They should look golden brown, crisp, and completely dry in the centers.
- Allow to cool completely.
- Cut each profiterole puff in half horizontally.
- Whisk together water and gelatin in a small bowl, set aside.
- Combine the strawberries, sugar, and lemon juice in a small saucepan and stir. Mash the strawberries up in to a pulp to squeeze their juice out.
- Bring the mixture to a boil over medium-high heat, then reduce the temperature until the mixture just simmers.
- Stir occasionally, until the strawberries are falling apart and the mix has thickened a bit. Around 10 minutes.
- Prepare a fine metal sieve over a bowl.
- Pour the strawberry mixture into the sieve
- . Use a rubber spatula to help strain strawberry mixture through the sieve. Immediately whisk the gelatin mixture into the strawberry mix until they’re fully incorporated with each other.
- Set aside to cool to room temperature, about 15 minutes.
- Place the bowl of a stand mixer into the freezer while the strawberry mixture cools.
- Once 15 minutes have elapsed, place cream into stand mixture and whip until stiff peaks form.
- Whisk strawberry mixture to smooth out any lumps that have formed.
- Add half of the whipped cream to the strawberry mix, and stir with a rubber spatula until just combined. Then add the remaining whipped cream and fold until just combined and entire mixture is a uniform pink color.
- Transfer strawberry mousse into a piping bag fitted with a large star point piping tip.
- Pipe each profiterole botton half full of strawberry mousse, and gently place the top half back on top.
You can dust these with powdered sugar to finish if you would like.
These are best eaten within a few days, and can be stored covered in the fridge. I actually prefer them after they’ve sat a little bit, and the filling has softened the puffs a little.