Enjoy this classic pastry made with a crispy and soft choux dough filled with whipped cream and Smucker’s® strawberry jam, which gives a special and original touch to this delicate dessert.
50 grams butter, at room temperature, for the craquelin
120 milliliters milk, for the pastry
1 pinch salt, for the pastry
1 tablespoon sugar, for the pastry
140 grams butter, for the pastry
250 grams egg, for the pastry
1 cup Smuckers® strawberry jam, for the filling
whipped cream, for the filling
icing sugar, for decoration
strawberries, cut in half, for decoration
Preparation
30 mins
10 mins
Low
For the craquelin, in a bowl mix the flour, sugar, butter and mix with a spatula until you have a soft dough. Roll out the craquelin using a rolling pin until it is 5 mm thick and cut out circles using a 3 cm diameter ring. Refrigerate and set aside.
For the dough, in a saucepan add the milk, salt, sugar, and flour, mix until completely combined. Remove from heat and set aside.
Add the eggs and beat vigorously until fully incorporated and you have a smooth and homogeneous dough, place in a piping bag with a star tip.
Pipe rosettes onto a baking sheet lined with parchment paper, place a piece of craquelin on each profiterole, bake for 10 minutes at 200 °C. Let cool and set aside.
Using a serrated knife, cut the profiteroles in half, fill with Smucker’s® strawberry jam, whipped cream, decorate with powdered sugar and strawberries.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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