Description
Crisp, airy choux pastry filled with creamy strawberry custard and topped with a delicate pink glaze—these French Berry Pastries are a stunning and delicious treat for any occasion. Perfect for tea parties, weddings, or just indulging in a slice of French elegance!
Ingredients
For the Choux Pastry:
- 1 cup water
- 8 tablespoons unsalted butter
- 1/4 teaspoon salt
- 2 teaspoons white sugar
- 1 cup all-purpose flour
- 3–4 eggs
For the Egg Wash:
- 1 egg
- 2 teaspoons water
For the Filling and Topping:
- Strawberry custard (as needed)
- 8 oz white chocolate, chopped
- Pink gel food coloring (as needed)
Instructions
- Prepare the Choux Pastry
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, salt, and sugar. Bring to a rolling boil.
- Remove from heat and stir in flour all at once. Return to low heat and cook, stirring constantly, until the dough forms a smooth ball (about 30 seconds).
- Transfer dough to a mixing bowl and let cool slightly. Beat in eggs one at a time, mixing thoroughly after each addition. Add a fourth egg if needed to achieve a glossy, pipeable consistency.
- Pipe and Bake the Pastries
- Transfer the dough to a piping bag with a large round or star tip. Pipe 5-inch lengths onto the prepared baking sheet.
- Whisk egg and water to create an egg wash. Lightly brush each pastry.
- Bake at 425°F for 15 minutes, then reduce oven temperature to 375°F (190°C) and bake for another 20-25 minutes until golden brown and firm.
- Transfer to a wire rack to cool completely.
- Assemble the Pastries
- Fill a piping bag with strawberry custard. Poke a hole at one end of each pastry and pipe in the filling until generously stuffed.
- Decorate the Pastries
- Melt white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth. Add pink gel food coloring and mix until evenly tinted.
- Dip the tops of the pastries into the glaze, allowing excess to drip off. Place on a wire rack to set. Chill in the refrigerator for 1 hour before serving.
Notes
- Ensure the choux dough is glossy and holds its shape when piped.
- Avoid opening the oven early to prevent collapsing pastries.
- Customize with different custard flavors or decorations like edible glitter or crushed berries.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French