People went NUTS over this one. I usually just make pastry cream for the pastries (called Pate A Choux……like eclair or cream puff) and top with a cherry. Due to a series of events (you know like what’s on sale) I came up with topping the pastries I made with a thin coat of chocolate, a mound of chocolate marscapone, and a lightly macerated strawberry.

For the Pate A Choux (make about 3 inch circles and space well on parchment paper. Pre heat oven 375F

285 ML water

200g flour

4 oz sweet butter

4 eggs

1/2 teaspoon sea salt

Directions

Boil butter and water and turn down to low. Slowly add flour. Cook on low heat a few minutes. Take off heat and slowly whip in eggs one at a time.

Pipe batter in 3 inch circles on parchment paper and put in preheated 375F oven until done about 30 minutes. To make harder leave in turned off oven about 10 minutes more.

Make macerated strawberries. For best results make the day before. Strawberries in a bowl with sugar and a splash of bitters. (leave this sit out for an hour and then refrigerate)

When cool enough to handle

Dip tops in melted chocolate or a combo of melted chocolate and butter.

Top THAT with some chocolate marscapone

Top with macerated strawberry

A special THANKS!!!! to www.ItalianRecipeBook.com so I could do what I got here.

Enjoy!!!!