All Puffed Up

These foolproof choux pastries are bursting with juicy peak-season berries and lofty cream

RECIPE BY CARLY WESTERFIELD

STRAWBERRY CHOUX CAKES 6 SERVINGS To showcase all that early-summer strawberries have to offer, we think you can do better than shortcakes. Airy choux pastry, with its hollow center, gives the fruit (and a hefty dollop of whipped cream) space to shine. To simplify the technique, this recipe skips the piping bag. Instead, you’ll bake off rustic spoonfuls of the dough that rise just as beautifully. STRAWBERRIES 1 lb. fresh strawberries, hulled, cut into large piecesZest and juice of ½ lemon2 Tbsp. sugar¼ tsp. Diamond Crystal or Morton kosher salt CHOUX AND ASSEMBLY 4 Tbsp. unsalted butter, cut into pieces½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt1 Tbsp. sugar, plus more for sprinkling½ cup (63 g) all-purpose flour2 large eggs, room temperature, beaten to blend1 cup heavy cream1 tsp. vanilla bean paste or vanilla…

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Bon Appetit (Digital) - 1 Issue, June/July 2024

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