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1
MAKE THE CREAM PUFFS
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Preheat the oven to 375F.
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Line baking sheets with parchment paper.
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In a medium saucepan over medium-high heat, combine the butter, water, and salt and bring to a boil.
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Add the flour quickly, all at once, and stir with a wooden spoon until the mixture pulls away from the sides of the pan and a film forms on the bottom of the pan, about 3 minutes.
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Remove the pan from the heat.
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Spoon the mixture into the bowl of a stand 1/2 mixer fitted with the paddle attachment (or use a hand mixer).
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On medium high speed, add the eggs, one at a time, mixing well after each addition.
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Mix well to achieve a smooth, sticky dough.
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Fill a pastry bag with the dough.
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Pipe 2- inch rounds (or spoon out rounds with a teaspoon) onto the lined baking sheets, spacing them about 1 inch apart.
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Bake the puffs for 25 to 30 minutes, or until golden brown.
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Remove the baking sheets from the oven.
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Cool the puffs on the sheets or on wire racks.
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Let cool completely before filling.
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The puffs can be made 1 to 2 days in advance and stored at room temperature.
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They can also be frozen for up to one week.
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If they are in an airtight container, they will lose their crispness.
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So, to re-crisp (even after thawing), place them onto a parchment-lined cookie sheet and bake at 350F for 5 minutes.
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Cool, then fill.
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21
MAKE THE FILLING
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Combine all of the ingredients in a small bowl and mix until blended.
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Use immediately.
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ASSEMBLE THE CREAM PUFFS
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Cut the puffs in half horizontally.
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Fill a pastry bag with the strawberry mascarpone filling.
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Cut off the tip of the pastry bag to make a small opening.
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Pipe the filling onto the bottom halves of the puffs.
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Top with the other halves of the puffs.
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30
Dust with confectioners sugar.
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Refrigerate until serving.
