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This little babies are a bit of work but worth every minute. The slightly crisp puff encases the cloud-like cream perfectly topped with a strawberry slice for a bit of texture. Heaven in every bite.
Neapolitan Cream Puffs
Dessert Choux Cream Puff Shells

1 cup flour
1/8 teaspoon salt
1 tablespoon sugar
4 eggs
1/4 teaspoon vanilla
1 cup water
1/2 cup butter

Neapolitan Filling

2 cups whipping cream, whipped
2 tablespoons chocolate syrup
2 tablespoons strawberry syrup
1 teaspoon vanilla
Strawberry slices for garnish
Cocoa powder for garnish
Dessert Choux Cream Puff Shells

Preheat oven to 425 F. Line baking sheet with parchment.

In one bowl sift together flour, salt & sugar.

In another bowl beat eggs with vanilla.

In pot over medium heat bring water and butter to a rolling boil. Remove from heat ans stir flour mixture all at once. Beat vigorously until ball forms. Add egg mixture in two parts beating after each addition until smooth and shiny.

Pipe or drop by tablespoons onto baking sheet.(I like to pipe them into 1" mounds). Bake 15-20 minutes or until golden brown. (Depending on size & do not open door during baking)

Turn off oven and crack door using a wooden spoon to keep it open. Wait 15 minutes then remove from oven and let sit for 15 minutes. Slice off tops and let cool completely before filling.

Neapolitan Filling

Divide whipped cream into 3 bowls. Slowly fold in chocolate syrup in first bowl, strawberry syrup in second bowl & vanilla into third bowl.

Pipe each flavored cream into a third of each puff. Place puff top on cream & garnish with whipped cream, strawberry slice and a pinch of cocoa.

Servings: No serving information available

Nutritional information per serving

No nutrition information available

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