STRAWBERRY PUFFS for "Tea In The Garden"

Welcome to my backyard garden....

Now that you've come this far - let's go back and 

start at the gate.  Please mind your steps as this

yard goes downhill to the back and from one

side to the other!

First we have the koi pond on the 

left and then the arbor ahead of us:

Someone might remember we pruned this 

peach tree last fall and it didn't have anything

left but bulky branches, 

but look at it now - 

just no peaches this year!

Let's go through (we say that all the time now

after watching Downton Abbey). 

 I have set up a table for us

 and I hope you like tea!

I baked us some Strawberry Puffs:

We have the presence of Japanese Beetles now

like nothing I've ever seen.  Thousands - no - must

be millions.  They are eating so much!  Not

hydrangeas though - that's good!

I can't begin to tell you how thrilling

it is to have flowers for bouquets but

next year will be so much better!

Click here for the recipe for Cream Puffs

 which I made into Strawberry Puffs.

 For the filling I whipped 1 1/2 cup heavy

 whipping cream with 1/2 cup of confectioners

 sugar.  After it was thick I threw into

the mixing bow 1 1/2 cup chopped strawberries

and let them chop up and turn the filling pink.

This is what I put inside each puff after scooping

out the moist dough center.  My recipe made 17 medium size puffs.

ORANGE CREAM HORNS FOR A SPRING AFTERNOON TEA

This might be fun for your Easter/Spring Tea 

 and impressive item for your Afternoon Tea Tray. Bake some Orange Cream Horns.

You will need to purchase at least 12 metal "horns" at a specialty kitchen shop.

You need a box of Pepperidge Farm Puff Pastry. Inside will be 2 sheets of dough folded into thirds. Take one sheet out and let it thaw out. It will open out into an 8 x 10 piece on a floured cloth which you will roll out into 12 x 10 " and cutting (12) 10" strips which you will wrap around and around the metal horn overlapping edges. Do not take it all the way to the top! Chill the horns 20 minutes before baking at 450 degrees until well puffed about 9 - 10 minutes. Brush with 1 egg white which has been blended with 1 tsp water. Return to oven reducing temperature to 350 degrees. Bake until glazed.

LET COOL COMPLETELY AND FILL WITH MY RECIPE FOR ORANGE CREAM FILLING: 1 1/2 cups squeezed orange juice, grated orange rind from 1 orange, 1 tsp lemon rind, 4 egg yolks, 1/3 cup sugar, 1/4 cup flour

In the top of a double boiler over hot water

 beat the egg yolks and add the sugar and flour and orange juice using a whisk to stir until thick (about 7 minutes) Stir in the orange and lemon rind. Let the pudding cool. Now whip 3/4 cup of whipping cream in a separate bowl. Blend with the pudding until thick. Fill the horns.......can dust with confectioners sugar too!

Last note: I also added a couple of drops of yellow and red food coloring to make a nice light orange color and 1 tsp orange extract for more flavor!  This is a repost from 2009.