And last but certainly not least, on this last day of Strawberry Week at Thirty Seconds on High, we have the Warm Strawberry Puff. This is a great way to have your strawberries and eat them too! Perfect for a lovely breakfast or brunch with loved ones (or for yourself), this dish is sure to impress and satisfy!
Warm Strawberry Puff
from the King Arthur Flour Baker’s Companion
Ingredients for the Puff
3 large eggs, separated
2 T sugar
1/2 c light cream
1/2 t salt
1 t vanilla extract
1 T butter, melted
1/3 c unbleached all-purpose flour
Ingredients for the Filling
1 T butter
1 T corn syrup
1/4 c sugar
1 pint fresh strawberries, hulled and halved
1 t lemon juice
1/4 t cinnamon
1 – 2 T creme fraiche or sour cream, for topping
What To Do
Preheat oven to 350°F.
Puff: Place the egg whites in a clean, grease-free bowl and whip them until frothy. Add the sugar and whip until soft peaks form. Set this mixture aside. In a medium-sized mixing bowl, whisk together the egg yolks and cream, then add the salt, vanilla, melted butter and flour. Whisk until smooth. Heat a 10-inch pan with a heatproof handle over medium-low heat. Spray the pan with nonstick vegetable oil or rub it with a bit of vegetable oil. Gently fold the egg whites into the batter. Pour it into the heated pan and swirl the pan gently. Continue to cook for 3 – 5 minutes, until the bottom is brown. Place the pan in the oven and bake for 10 – 12 minutes, until puffy and set.
Filling: Melt the butter in a small skillet. Add the corn syrup and sugar, then bring to a boil. Add the strawberries, lemon juice and cinnamon. Stir to coat the strawberries with the sauce, then remove the mixture from the heat.
Remove the puff from the oven and slip it onto a serving platter. Spread the strawberries over half the puff, then fold it over to cover the filling (kind of like an omelet). Dust the edges with powdered sugar. Garnish with a dollup of creme fresh or sour cream and serve immediately.
I don’t have a 10-inch pan that can go on the stove and in the oven but I do have a 12-inch pan that can, so that’s what I use and it turns out fine.
I whipped up some cream this time around for topping. I’m not sure I would enjoy sour cream on top. That just seems weird.
I have really enjoyed sharing with you some of my favorite recipes that require fresh strawberries this week. As strawberry season soon approaches (for some of you, it has already arrived), I hope you get out there and get some fresh berries and enjoy them to the max while you can. Don’t forget to freeze some to enjoy throughout the year. You can freeze them whole, sliced or mashed. I freeze some each way.
Have a berry good weekend! 🙂