Difficulty: Medium (3/5)
As a professional pastry chef with years of experience crafting French-inspired desserts, this recipe highlights the tender, flavorful Gariguette strawberries in delicate choux pastry crowns. Follow these steps for perfect results every time.
Combine water, milk, 90 g butter (cut into pieces), salt, and 1 tablespoon sugar in a saucepan. Bring to a boil. Once boiling, add flour all at once and stir vigorously with a spatula until the dough forms a smooth ball.
Remove from heat and incorporate eggs one by one, mixing thoroughly after each. The dough should be soft, shiny, and drop easily from the spoon—add a bit of beaten egg if needed.
Preheat oven to 180°C (th. 6). Pipe six well-spaced crowns onto a buttered baking sheet using a pastry bag. Sprinkle with sliced almonds. Bake for 20 minutes, cracking the oven door open after 10 minutes to prevent rising too high.
Cool crowns completely, then slice horizontally. Rinse, dry, and hull strawberries.
Whip cold cream in a bowl. When it thickens, add powdered sugar (40 g) and vanilla sugar. Continue until stiff peaks form.
Arrange strawberries in the bottom halves of crowns, trimming tips for even height. Pipe whipped cream rosettes into gaps using a fluted tip.
Replace tops, plate, and garnish with strawberry slices and mint leaves for an elegant finish.
