Strawberry Shortcake on Steroids
Ginger-lemongrass choux puffs are filled with strawberry pudding, dusted with strawberry sugar, and served with berries and buttermilk granita.
Prep 15 min · Makes 6 servings
Ingredients
- 1 recipe Strawberry Pudding and Macerated Strawberries with Strawberry Sugar
- 1 recipe Ginger-Lemongrass Choux Pastry
- 1 recipe Cool and Refreshing Buttermilk Granita
Directions
- Transfer the strawberry pudding to a pastry bag fitted with a large plain tip. Use the tip to make an opening in the underside of each choux puff, then pipe about 1 tablespoon of pudding inside each one. Place the filled puffs on a baking sheet.
- Add the strawberry sugar to a small fine-mesh strainer, then shake it over the puffs until they are evenly covered.
- Set the puffs on serving plates and add the macerated strawberries alongside them. Spoon the buttermilk granita over the strawberries, then serve right away.