Description
A delightful French pastry combining airy choux pastry with whipped cream and fresh strawberries, perfect for special occasions or a sweet indulgence.
Ingredients
Scale
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 1 egg for egg wash
- 1 1/2 cups heavy whipping cream (cold)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract for whipped cream
- 1 cup fresh strawberries, sliced
- Powdered sugar (for dusting)
- Sliced almonds (optional, for crunch)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a boil, then reduce heat and add the flour, stirring until smooth. Cool for 5 minutes.
- Add eggs one at a time, beating well after each addition, and stir in vanilla extract.
- Transfer dough to a piping bag and pipe a large ring onto the prepared baking sheet. Brush with egg wash and sprinkle with sliced almonds if desired. Bake for 30–35 minutes until golden.
- Let pastry cool completely.
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Slice the cooled choux pastry in half horizontally. Pipe whipped cream onto the bottom half, arrange sliced strawberries on top, and place the top half over the filling.
- Dust with powdered sugar and serve immediately.
Notes
Best eaten fresh for optimal texture. Leftovers can be stored in an airtight container in the refrigerator for up to two days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 15g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 100mg
Keywords: Paris-Brest, French pastry, dessert, whipped cream, strawberries, special occasions