Pastry Cream with Black-Pepper Strawberries Spoon about 3 tablespoons of this strawberry filling into prepared cream puffs to finish off this sensational dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 12, 2012 Print Share Share Tweet Pin Email Prep Time: 15 mins Chill Time: 60 mins Total Time: 15 mins Servings: 10 Jump to Nutrition Facts Ingredients ½ cup sugar 2 tablespoon cornstarch ¼ teaspoon salt 2 cup half-and-half or light cream ½ of a vanilla bean, split lengthwise, or 1/2 teaspoon vanilla 4 beaten egg yolks 1 ½ cup chopped fresh strawberries 1 tablespoon sugar ½ teaspoon ground black pepper 10 Cream Puff Shells * Cream Puff Shells parchment paper 1 cup water ½ cup butter ¼ teaspoon sugar ⅛ teaspoon salt ¾ cup all-purpose flour ¼ cup whole-wheat flour or all-purpose flour 4 eggs Directions In a 1-1/2- or 2-quart heavy saucepan stir together sugar, cornstarch, and salt. Gradually stir in half-and-half. Add vanilla bean, if using. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Gradually stir about half the hot mixture into the beaten egg yolks. Return the egg yolk mixture to the saucepan. Bring to a gentle boil. Reduce heat. Cook and stir for 2 minutes. Remove from heat. Remove and discard vanilla bean or stir in liquid vanilla, if using. Strain through a sieve. Cover surface with plastic wrap. Cool slightly or refrigerate until serving time. (Do not stir after mixture sets or it may separate and thin.) One hour before serving, in a small bowl stir together strawberries, sugar, and pepper. To serve, spoon about 3 tablespoons pastry cream into each puff; spoon in strawberry mixture. Makes about 2 cups pastry cream and 1-1/2 cups strawberries. (10 servings). Cream Puff Shells Preheat oven to 400 degrees F. Lightly grease a baking sheet or line with parchment paper; set aside. In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling. Add all-purpose flour and 1/4 cup whole-wheat flour or all-purpose flour all at once, stirring vigorously with a wooden spoon. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well with a spoon after each addition. Drop dough using a 2-tablespoon-capacity ice cream or cookie scoop or by heaping tablespoonsful 3 inches apart onto prepared baking sheet. Bake for 35 to 40 minutes or until a deep golden color and puffs are firm. Transfer puffs to a wire rack; cool completely. Cut puffs in half; if necessary, remove soft dough from inside. Spoon in filling. Replace tops. Sift powdered sugar over tops. Makes 10 cream puffs. Print Nutrition Facts (per serving) 300 Calories 19g Fat 25g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 10 Calories 300 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 55% Cholesterol 214mg 71% Sodium 235mg 10% Total Carbohydrate 25g 9% Protein 7g Vitamin C 12.4mg 62% Calcium 80.8mg 6% Iron 1.3mg 7% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.