This Valentine's Day, Seagram’s Escapes is collaborating with Kathy Wakile to pair our delicious flavors with her Indulgent recipes!
Shells (makes approximately 4 dozen)
“Swap in choux for shortcake, fill with strawberry cream instead of plain whipped cream, and finish with a simple strawberry sauce—every bit as sweet and comforting as the all-American original, but with the airy magic of a cream puff.” -Kathy Wakile
6 tablespoons water
6 tablespoons whole milk
6 tablespoons unsalted butter, diced
¼ teaspoon fine sea salt
3/4 cup sifted all-purpose flour
3 large eggs
12 ounces fresh strawberries, hulled, or 1 (12-ounce) bag frozen strawberries, thawed
*2 tablespoons Seagram’s Escapes Strawberry Daiquiri*
1/2 cup granulated sugar
1 1/2 teaspoons cornstarch
1 cup cold heavy cream
1 dozen cream puff shells (page 000)
Chantilly cream (page 000), for serving
Sliced fresh strawberries, for serving (optional)
Combine the strawberries, liqueur, and sugar in a medium bowl, stir to mix, then leave to macerate at room temperature for about 30 minutes.
Transfer the soaked fruit to the bowl of a food processor fitted with a standard blade and process it to a fine purée.
Scoop 1/4 cup of the purée into a small bowl; cover and refrigerate until well chilled.
To make the strawberry drizzle, transfer the remaining strawberry purée to a small saucepan and bring it to a gentle simmer over medium-low heat. Simmer 5 minutes, then press the fruit through a fine-mesh sieve set over a small bowl, pressing with a spoon. Scrape into the bowl any fruit mixture that clings to the outside of the sieve. Discard the solids trapped in the sieve and transfer the strained mixture back to the saucepan. In a small bowl combine the cornstarch with 1 teaspoon water and stir until completely dissolved and very smooth. Add the slurry to the pan and stir the mixture constantly until it thickens, about 3 minutes. Remove from heat, cool to room temperature, and transfer to a squeeze bottle or pitcher.
To make the strawberry cream, in a stand mixer fitted with a whisk, whip the cold cream to very stiff peaks. Gradually add the chilled berry purée and whip until well combined. Cover with plastic wrap and refrigerate until ready to use; rewhip if needed before spooning into cream puffs.
Make the cream puff shells, baking and cooling them, then cutting off the tops. Spoon chilled strawberry cream into the puffs. Top each with a small dollop of Chantilly cream and a zigzag of chocolate Ganache drizzle. Garnish with sliced fresh strawberries.
MAKES ¾ Cup
8 ounces Girardhelli bittersweet chocolate 60% cacao, chopped
1/4 cup heavy cream
2 tablespoons unsalted butter, at room temperature
Combine the chocolate, cream and butter in a small heatproof bowl. Set he bowl over a saucepan of barely simmering water. Heat, stirring occasionally, until the chocolate is melted and the mixture is very smooth. Let the ganache slightly cool before using.
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