Thursday, December 31, 2009

Strawberry puffs

Happy New Year! This is a delicious, awesome-looking dessert! Very easy to make...we love it! Wishing you a happy and peaceful year of 2010.

  • 16 oz of heavy whipping cream
  • 1 package (17.5 ounces) of puff pastry sheets (we like Pepperidge Farm)
  • A dozen strawberry's cut in thin slices
  • 8 tablespoons of sugar


Take one sheet of puff pastry. Cut each it into 3rds vertically. They should look like squares. Do this to all the sheets. Then let them thaw. Then put them in the oven for the amount of time it says on the package (12-17 minutes). While they are cooking you can make the whipped cream we call it "crème Chantilly". 

 You need a bowl and an electric mixer. Before you make the Chantilly you have to put the bowl and the wands of your electric mixer in the freezer so that they are cold when you make the Chantilly.  They stay in the freezer for at least one hour. Once the bowl and wands are cold enough take them out. Pour the whipping cream in the ice-cold bowl and put the wands into your electric mixer. You can start whipping the cream. While you are whipping it add the 8 tablespoons to sweeten your Chantilly. Once you have stiff peaks in the Chantilly you can stop mixing. Don't over whip it because then it will turn into butter.

Once the puff pastry squares are done baking take them out of the oven and let them cool so they are easy to handle. Once they have cooled down you can assemble the strawberry puffs. First you put a square on the bottom  and you put a dollop of Chantilly and some strawberries slices and another dollop of Chantilly and another square on top. You can add some powdered sugar to the top and make it look even prettier and taste delicious! Enjoy!

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