Strawberry Stuffed Cream Puffs with Ganache
- 1 C water
- 8 T butter
- 1/2 t salt
- 1/2 t sugar
- 1 C flour
- 4 large eggs
- 2 C + 1 C heavy whipping cream
- 4 T confectioners sugar
- vanilla bean
- 6 oz Ghirardelli Chocolate 72%
- 1 pint strawberries, sliced.
Preheat your oven to 425 degrees. Line baking sheet with parchment paper. Spoon mounds onto the baking sheet, 2 inches wide and about 2 inches apart. Bake for 10 minutes, then reduce the oven temp to 375 degrees and continue baking until the puffs are golden, for about 20 minutes more. Lower the oven temp once more to 325 degrees and bake until the puffs are firm, about 8 minutes more. Remove from oven and cool puffs. Use immediately or store in an airtight container.
Split open a vanilla bean and scrap the seeds out. In a mixing bowl, add the 2 C heavy whipped cream, 4 T confectioners sugar and vanilla bean seeds and mix on high, forming stiff peaks. Set aside. Wash and slice the strawberries.
In a small saucepan, add the 1 C heavy cream and the vanilla bean pod and bring to a simmer. In a bowl, break the chocolate into pieces. Pour the simmering heavy cream over the chocolate, remove the vanilla bean pod and stir well until smooth.
To assemble - split the puff in half, add a scoop of the whipped cream, top with sliced strawberries and put the puff top back on. Drizzle with the chocolate ganache and serve!