Extra Creamy Strawberries & Cream Skyr Puffs

Description

Celebrate Bolludagur (Iceland’s Cream Puff Day) with these easy sweet golden cream puffs. Each cream puff is filled with this lovely, super simple mascarpone strawberry skyr cream. It’s a dream to pipe with and has the perfect bit of tang and notes of strawberry thanks to the Icelandic Provisions Extra Creamy Strawberries & Cream Skyr! The cream is light and fluffy with lots of strawberry flavor. Layer fresh strawberry slices into the cream puff along with some dried strawberries and top each cream puff in strawberry chocolate for that perfect look.

Makes 12 Cream Puffs

Ingredients

For the Cream Puffs:

1/2 Cup

Whole Milk

1/2 Cup

Water

1 Stick

Butter

113 grams

1/2 Teaspoon

Salt

1 Teaspoon

Vanilla Extract

2 Tablespoon

Sugar

1 Cup

All Purpose Flour

Eggs

For the filling:

1/2 Cup

Mascarpone Cheese

1/2 Cup

Heavy Cream

1/4 Cup

Powdered Sugar

1/4 Teaspoon

Salt

1 Teaspoon

Vanilla Extract

1 Tablespoon

Freeze Dried Strawberries

crushed

Icelandic Provisions Extra Creamy Strawberries & Cream Skyr

container

For topping (optional):

Fresh Strawberries

Freeze dried strawberries

Recipe

Make the Cream Puffs:

Line one two baking sheets with parchment paper. Using a small glass or a cookie cutter, trace 2-inch circles on the parchment, leave about ¾ inch gap between each circle. Flip the parchment paper over on the baking sheet so the traced side is down.

Preheat the oven to 400 degrees.

In a large pot, bring the water, whole milk, butter, vanilla extract, salt and sugar to a rolling boil over medium-high heat. Once the mixture is boiling, pull the pan off the heat.

Add the flour all at once and quickly mix everything with a rubber spatula or wooden spoon until combined. The flour will create a thick paste.

Place the pot over the stove again on medium heat and cook the mixture for another minute or two or just until the mixture starts to look dry.

Using an electric blender or stand mixer, beat the mixture on medium low speed for about a minute or two until slightly cool and most of the steam has escaped.

Place the eggs in one at a time and gently incorporate them into the cooled mixture. Mix until the eggs are fully incorporated. The batter should fall in ribbons once fully combined. a. If for some reason your batter is very stiff, add one more egg and beat in until fully combined.

Transfer the dough to a pastry bag fitted with a large round tip and pipe mounds within the traced circles on the parchment. a. If there is a point after pipping, you can use a wet fingertip to smooth it out.

Bake the cream puffs at 400 degrees for about 15 minutes and then turn the down to 350 degrees. And bake for another 15 minutes or until the puffs are deep golden brown.

Once golden brown, make a horizontal incision with a paring knife to let the steam out. This will help the puffs dry out a bit.

To make the Strawberry Skyr Cream Filling:

In a clean bowl add the mascarpone cheese, whipped cream, powdered sugar, vanilla extract and salt and whip everything until thick and creamy. Fold in the extra creamy strawberry skyr along with crushed freeze dried strawberries. Give everything a mix until fully combined. Transfer the cream into a pipping bag fitted with a closed star tip and set aside until ready to use.

Assembly:

Once the cream puffs cool, slice them 2/3 the way up with a sharp knife. Pipe a swirl of the strawberry cream into the bottom part of each cream puff and place fresh strawberries slices into each cream puff. Pop the top of the cream puff back on and gently press it in. Cream puffs are best enjoyed fresh.