Strawberry cream puffs are a delightful dessert featuring crisp choux pastry shells filled with luscious strawberry cream. Perfect for special occasions or a fancy treat at home, these puffs combine elegance and flavor in every bite.
Why You’ll Love This Recipe
- Combines the perfect balance of crispy pastry and creamy filling.
- A versatile dessert that can be customized with various fillings and toppings.
- Ideal for impressing guests without requiring advanced baking skills.
- Can be prepared ahead of time and assembled before serving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Choux pastry: Butter, water, flour, eggs.
- Strawberry cream filling: Heavy cream, fresh strawberries, sugar, vanilla extract.
- Optional: Powdered sugar for dusting or a drizzle of chocolate.
Directions
- Prepare the choux pastry
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a saucepan, combine butter and water, bringing them to a boil. Add flour and stir vigorously until the mixture forms a ball.
- Transfer to a mixing bowl and let cool for a few minutes. Add eggs one at a time, mixing thoroughly after each addition.
- Pipe or spoon the dough onto the prepared baking sheet, forming small mounds.
- Bake for 25-30 minutes or until golden brown. Cool completely before filling.
- Make the strawberry cream filling
- Blend fresh strawberries into a puree.
- Whip heavy cream with sugar and vanilla until soft peaks form, then gently fold in the strawberry puree.
- Assemble the cream puffs
- Slice the cooled pastry shells in half horizontally.
- Pipe or spoon the strawberry cream into the bottom half of each shell. Replace the tops.
- Dust with powdered sugar or drizzle with chocolate, if desired.
- Serve and enjoy
Servings and Timing
- Servings:Â Makes approximately 12 cream puffs.
- Prep Time:Â 20 minutes
- Cook Time:Â 30 minutes
- Total Time:Â 50 minutes
Variations
- Different Fillings:Â Swap strawberry cream for vanilla custard, lemon curd, or chocolate mousse.
- Flavor Additions:Â Add a splash of liqueur, such as Grand Marnier, to the cream for an adult twist.
- Toppings:Â Replace powdered sugar with a drizzle of caramel or white chocolate.
Storage/Reheating
- Storage:Â Store filled cream puffs in the refrigerator in an airtight container for up to 2 days.
- Reheating: Reheat unfilled choux pastry in a 300°F oven for 5-7 minutes to refresh the crispness. Do not reheat filled puffs.
FAQs
1. Can I make the choux pastry in advance?
Yes, bake the pastry shells a day ahead and store them in an airtight container.
2. Can I freeze cream puffs?
Freeze unfilled choux pastry shells in an airtight container for up to a month. Thaw at room temperature before filling.
3. What can I use if I don’t have a piping bag?
Use a sturdy plastic bag with the tip cut off or spoon the dough onto the baking sheet.
4. How do I prevent soggy cream puffs?
Ensure the pastry is completely cooled before filling and serve shortly after assembly.
5. Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly before blending to avoid excess moisture.
6. What if my choux pastry doesn’t puff up?
Check your oven temperature and ensure the dough was mixed properly. Avoid opening the oven door during baking.
7. How long can the filling be stored?
Store leftover filling in the refrigerator for up to 2 days in an airtight container.
8. Can I add food coloring to the cream?
Yes, a few drops of pink food coloring can enhance the strawberry theme.
9. How do I make smaller cream puffs?
Pipe smaller mounds of dough and reduce the baking time by a few minutes.
10. Can I use pre-made whipped cream?
While convenient, homemade whipped cream offers better flavor and texture.
Conclusion
Strawberry cream puffs are a show-stopping dessert that combines airy choux pastry with a rich, fruity filling. Whether for a party or a weekend treat, these cream puffs are sure to delight anyone who tastes them. Try out the variations to make them your own and enjoy the satisfaction of creating this elegant dessert from scratch!
PrintStrawberry Cream Puffs
These delightful Strawberry Cream Puffs are a perfect treat for any occasion. Made with light and airy choux pastry, filled with a luscious strawberry cream, and topped with a dusting of powdered sugar, they’re as beautiful as they are delicious. Ideal for a summer dessert or a romantic tea party.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12 cream puffs 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
For the choux pastry:
- 1/2 cup (120 ml) water
- 1/2 cup (120 ml) milk
- 1/2 cup (113 g) unsalted butter
- 1/4 tsp salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For the strawberry cream filling:
- 1 cup (240 ml) heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/2 cup (75 g) fresh strawberries, finely chopped
For garnish:
- Powdered sugar for dusting
- Fresh strawberry slices (optional)
Instructions
- Make the choux pastry:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, milk, butter, and salt. Bring to a boil.
- Reduce heat to low and add the flour all at once, stirring vigorously until a dough forms and pulls away from the sides of the pan.
- Remove from heat and let cool for 5 minutes. Add eggs one at a time, mixing thoroughly after each addition until smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 2-inch mounds onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 20-25 minutes or until puffed and golden brown. Do not open the oven during baking. Cool completely on a wire rack.
- Prepare the strawberry cream filling:
- In a large bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in the chopped strawberries.
- Assemble the cream puffs:
- Slice each cooled puff in half horizontally. Spoon or pipe the strawberry cream filling into the bottom half of each puff, then replace the top half.
- Dust with powdered sugar and garnish with strawberry slices if desired.
Notes
- Ensure the puffs are completely cool before adding the cream filling to prevent melting.
- Choux pastry can be made a day in advance and stored in an airtight container.