Cream Puffs Made with Fresh Strawberries
Strawberries
1 quart strawberries
1/2 cup sugar
Wash berries in colander and turn out on paper towels to dry. Hull strawberries.
Slice each strawberry into thin slices. Pour sugar over to macerate, about 30 minutes.
Creme Puffs
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 eggs
Preheat oven to 400 degrees.
Heat water and butter to a boil in a 4 quart sauce pan.
Stir in flour as it quickly becomes a ball. Remove from the heat.
One at a time, stir in each egg with a fork, until the mixture is well blended and resembles dough.
Drop by teaspoonfuls onto a parchment lined baking sheet.
Bake for 25 minutes or until light golden brown.
Remove from oven and cool for about 10 minutes. Prepare whipped cream while the creme puffs cool.
To prepare, split creme puff and place a tablespoon of strawberries inside and spilling outside, top with whipped cream. Place a sprig of mint on top and serve.
Whipped Cream
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon Grand Mariner or vanilla extract
Ahead of time, place mixing bowl and beaters in the freezer to chill for at least 10 minutes.
Place whipping cream in bowl and beat for 2 minutes, add sugar and flavoring and beat until stiff peak form.
Honest Abe Living enjoys sharing recipes by our Honest Abe Log Homes staff, customers, dealers and sales representatives. We also want to bring our readers culinary experiences from across our home state of Tennessee.
This recipe for Strawberry Creme Puffs was provided here is by Sheree Rose Kelley, who says she is “the keeper of her family’s recipes and the stories behind them.”
From her Pulaski, Tennessee, birthplace to her current post as CEO of Belle Meade Winery in Nashville, Sheree has been a steadfast steward of the disappearing art of fine baking in the Southern home.
Known to all in Nashville as “The Belle Meade Cake Lady” for more than a decade, Sheree is a regular guest chef on Nashville television stations and her culinary tours and biscuit classes have become legendary. Breads & Spreads is Kelley’s first in a series of cookbooks, journaling her love of home-baked goods and her desire to share her passion with future generations.
“The first sign of summer, I look forward to those sweet little white flowers that turn into beautiful red, juicy strawberries, my favorite fruit in the whole wide world,” Sheree said. “Maybe it is because strawberries are members of the rose family and I am from the Rose family.”
Sheree said that as a a child the Rose family loved to travel from Pulaski to their favorite patch in the neighboring town of Lawrenceburg “to pick our heart’s desire.”
“Still today as the strawberries ripen, I love nothing better than to call ahead to pick my own at Limoland in Giles County,” Sheree said. “Afterwards with a car full, I head back to my Nashville kitchen with the perfect goods for this treasured combo, a more recent version of strawberry shortcake.”
For more about Sheree and her books, click here.
