Sheree Kelley from Belle Meade Winery made Cream Puffs with Strawberries and Whipped Cream. The Belle Meade Plantation's winery offers free wine tastings daily from 11am-4:30pm. It is located at 5025 Harding Road, Nashville. For more information on tours, tastings, or the gift shop call (615) 356-0501 or visit bellemeadeplantation.com.
STRAWBERRIES
1 quart strawberries (want to include “in season”)
1/2 cup sugar
Wash berries in colander and turn out on paper towels to dry. Hull strawberries.
Slice each strawberry into thin slices. Pour sugar over to macerate, about 30 minutes.
CREME PUFFS
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
4 eggs
Preheat oven to 400 degrees.
Heat water and butter to a boil.
Stir in flour as it quickly becomes a ball. Remove from the heat.
One at a time, stir in each egg with a fork, until the mixture is well blended and resembles dough.
Drop by teaspoonfuls onto a parchment lined baking sheet.
Bake for 25 minutes or until light golden brown.
Remove from oven and cool for about 10 minutes. Prepare whipped cream while the creme puffs cool.
To prepare split creme puff and place a tablespoon of strawberries inside and spilling outside, top with whipped creme and Blackberry Wine Chocolate Sauce. Place a sprig of mint on top to serve.
WHIPPED CREAM
1 cup whipping cream
2 tablespoons powdered sugar
1/2 teaspoon Grand Mariner or vanilla extract
Ahead of time, place mixing bowl and beaters in the freezer to chill for at least 10 minutes.
Place whipping cream in bowl and beat for 2 minutes, add sugar and flavoring and beat until stiff peak form.
