Strawberry Cream Puffs

Why Make This Recipe

Strawberry Cream Puffs are a delightful treat that combines the lightness of choux pastry with the rich taste of cream and fresh strawberries. They are the perfect dessert for any occasion and are loved by both children and adults. Making these cream puffs allows you to showcase your baking skills while creating a delicious dessert that is sure to impress friends and family. Whether you are celebrating a special event or simply enjoying a quiet afternoon, Strawberry Cream Puffs make for a sweet and satisfying treat.

How to Make Strawberry Cream Puffs

Making Strawberry Cream Puffs is a two-part process: creating the choux pastry and preparing the strawberry cream filling. Here’s a step-by-step guide to help you create these delightful desserts.

Ingredients

• 1/2 cup (120 ml) water
• 1/2 cup (120 ml) whole milk
• 1/2 cup (115 g) unsalted butter
• 1/4 teaspoon salt
• 1 cup (125 g) all-purpose flour
• 4 large eggs
• 1 cup (240 ml) heavy whipping cream
• 1/4 cup (30 g) powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup (75 g) fresh strawberries, finely diced
• Powdered sugar for dusting
• Melted chocolate for drizzling

Directions

Step 1: Make the Choux Pastry

1. Start by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine the water, whole milk, unsalted butter, and salt. Heat the mixture on medium until the butter melts completely.
3. Add the all-purpose flour all at once and mix vigorously with a wooden spoon until the dough pulls away from the sides of the pan. This will take about 1-2 minutes.
4. Remove the saucepan from the heat and let it cool for a few minutes.
5. Add the eggs one at a time, mixing well after each addition until the mixture is smooth and glossy.
6. Transfer the dough into a piping bag fitted with a plain piping tip. Pipe small rounds (about 1 inch wide) onto the lined baking sheet, spacing them about 2 inches apart.
7. Bake in the preheated oven for about 20-25 minutes or until golden brown. Do not open the oven door while baking, as this can cause the cream puffs to deflate.
8. Once baked, remove the cream puffs from the oven and let them cool completely on a wire rack.

Step 2: Prepare the Strawberry Cream Filling

1. In a mixing bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.
2. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
3. Gently fold in the finely diced fresh strawberries until evenly distributed throughout the whipped cream.

Step 3: Assemble the Cream Puffs

1. Once the choux pastry is completely cool, use a sharp knife to cut a small slit in the side of each puff. This allows steam to escape and prevents them from getting soggy.
2. Fill a piping bag with the strawberry cream filling. Carefully pipe the filling into each cream puff until they are lightly stuffed.
3. Place the filled cream puffs on a serving plate.

Step 4: Add Optional Toppings

1. For a delightful finishing touch, dust the cream puffs with powdered sugar.
2. Drizzle melted chocolate over the top for extra sweetness and visual appeal.

How to Serve Strawberry Cream Puffs

Strawberry Cream Puffs are best served fresh. Arrange them on a pretty serving platter and enjoy them at room temperature. They make a wonderful addition to dessert tables at parties and are great for afternoon tea. Pair them with a cup of coffee or a glass of cold milk for the perfect treat.

How to Store Strawberry Cream Puffs

If you have leftovers, store them in an airtight container in the refrigerator. However, it is best to enjoy them within a day or two for optimal freshness. The cream filling can affect the texture of the choux pastry over time, making them soggy if stored for too long. If needed, you can also fill choux puffs just before serving to keep them crisp.

Tips to Make Strawberry Cream Puffs

1. Make sure to measure your ingredients using a kitchen scale for accuracy, as this improves baking results.
2. It’s essential to let the choux pastry cool slightly before adding the eggs to prevent cooking them.
3. Use cold heavy cream for the best whipping results when making the filling.
4. Experiment with different fruit fillings, such as raspberries or blueberries, to create a variety of flavors.
5. For a more decadent treat, consider adding a layer of chocolate ganache between the pastry and the cream filling.

Variation

You can customize Strawberry Cream Puffs to suit your taste. Try adding a little lemon zest or almond extract to the cream filling for an extra flavor boost. Alternatively, you can swap fresh strawberries with other berries or even whipped chocolate cream for a different yet delicious dessert experience.

FAQs

1. Can I make the choux pastry in advance?
Yes, you can make the choux pastry a day ahead. Store it in an airtight container at room temperature. However, it’s best to fill them with cream just before serving.

2. What can I use instead of strawberries?
You can use any type of fresh fruit, such as raspberries, blueberries, or even diced peaches for the filling.

3. How do I know when the choux pastry is fully baked?
The choux pastry should be golden brown and puffed up. When you remove it from the oven, it should feel crisp on the outside.

4. Can I freeze cream puffs?
Yes, you can freeze the baked and cooled choux puffs. However, it’s best to fill them before serving for the best texture.

5. What should I do if my cream puffs deflate?
To prevent deflation, make sure to bake them fully and do not open the oven door frequently while they are baking. The steam created inside the pastry is what helps them rise.

Chef’s Tip

To ensure your cream puffs have that perfect crunchy exterior, avoid overmixing the dough after adding the eggs. And remember, the key to a successful strawberry cream filling is to use chilled heavy cream. Happy baking!

Strawberry Cream Puffs

Delightful cream puffs filled with a rich strawberry cream, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12 pieces

Course: Dessert

Cuisine: French

Calories: 220

Ingredients Method Notes

Ingredients

  

For the Choux Pastry

• 1/2 cup water 120 ml
• 1/2 cup whole milk 120 ml
• 1/2 cup unsalted butter 115 g
• 1/4 teaspoon salt
• 1 cup all-purpose flour 125 g
• 4 large eggs

For the Strawberry Cream Filling

• 1 cup heavy whipping cream 240 ml
• 1/4 cup powdered sugar 30 g
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh strawberries, finely diced 75 g
• Powdered sugar for dusting
• Melted chocolate for drizzling

Method

 

Make the Choux Pastry

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Combine water, whole milk, unsalted butter, and salt in a medium saucepan over medium heat until the butter melts.
3. Add all-purpose flour to the saucepan and stir vigorously until the dough pulls away from the sides of the pan (about 1-2 minutes).
4. Remove from heat and let the mixture cool for a few minutes.
5. Add the eggs one at a time, mixing well after each addition until smooth and glossy.
6. Transfer the dough into a piping bag fitted with a plain tip and pipe small rounds onto the baking sheet, spaced about 2 inches apart.
7. Bake for 20-25 minutes or until golden brown; do not open the oven door while baking.
8. Once baked, let the cream puffs cool on a wire rack.

Prepare the Strawberry Cream Filling

1. In a mixing bowl, beat heavy whipping cream with an electric mixer until soft peaks form.
2. Gradually add powdered sugar and vanilla extract and continue beating until stiff peaks form.
3. Gently fold in the diced strawberries until evenly distributed.

Assemble the Cream Puffs

1. Cut a small slit in the side of each cooled puff to allow steam to escape.
2. Fill a piping bag with the strawberry cream filling and pipe into each puff.
3. Arrange the filled cream puffs on a serving plate.

Add Optional Toppings

1. Dust with powdered sugar and drizzle with melted chocolate for extra sweetness.

Notes

Store leftovers in an airtight container in the refrigerator. Best enjoyed within a day or two. Consider filling the puffs just before serving to maintain crispness.