These Strawberry Puffs are not just candies; they are a symbol of fun, flavor, and celebration. Their charming strawberry shape, adorned with a pink top and a vanilla bottom, captures the essence of delightful indulgence. Keep it in might that every oven could have a temperature difference of 5 to 10 °C. You should always be flexible enough to adjust the baking temperature based on your observation. With a mixer or whisk, add the vanilla extract, then the eggs one at a time, mixing well after each. The dough consistency should be like a dry custard. To make a more diverse platter, you can use two or three different kinds of jams, in different colors. Nothing completes the image more than a pretty serving plate!

Use room temperature eggs. The warm gelatinized dough will turn hard when mixed with cold eggs, which could cause us to add in more eggs than it actually needs to make the batter smooth.We can just take out 3 eggs from the fridge before we start to make the puffs. As we’ve mentioned above, when baking, the moisture in the dough turns into water vapor, forming a strong steam pressure and propping up the dough. Therefore, sufficient moisture is the driving force behind the puff expansion. Add in eggs gradually.Once the gelatinized dough feels warm to touch (instead of hot), add about ¼ cup of eggs, mix well, then add another ¼ cup of eggsmix well. Then gradually add in eggs ( ½ tbsp at a time) until the batter becomes smoothand pass the 2-inch V Shape Test.I like this pinwheel shape, but you can also shape them any way you like. There are many who like to make pastry swirls filled with jam, or just small nests or pouches to finish faster. strawberry powder - freeze-dried strawberries ground into a powder. This adds a punch of strawberry flavor and turns the white chocolate a wonderful pink. Prep-Ahead Tips strawberry jam – or jam of choice. Homemade or store bought are both good but make sure the jam is not too watery as it will spread too much in the oven. And don’t limit yourself to making these for a baby shower. I’m thinking they’d be a great Easter dessert too! Make the shells the morning of your celebration, then fill them just before serving. They’ll be a total hit I guarantee.

With their soft texture, the chewiness of a foam sweet is a special treat for any sweet lover – and Sweetzone have a fine selection within their range of sweetshop-inspired sweet tubs. Among them, you’ll find foamy delights that are perfect for any occasion. It is super disappointing when your puffs rise perfectly in the oven while go flat as soon as they cool down.

Split the puffs in half and fill each bottom half with filling and top with sliced berries (if desired). Top with the other half of the puff. Serve immediately. First, make the strawberry puree by cooking 6 ounces (half of one pint) of stemmed and halved strawberries with 1 teaspoon of sugar covered until the juices releasee (~3 minutes) and then another 4-5 minutes until soft. Then blend or food process until smooth. Refrigerate to cool it for at least 5 minutes.