Light, airy, and filled with a luscious strawberry cream, these Strawberry Cream Puffs are an elegant and delicious dessert. Perfect for special occasions or just as a treat, they combine delicate choux pastry with a creamy, fruit-infused filling.
Why You’ll Love This Recipe
- The combination of crisp pastry and creamy strawberry filling is irresistible.
- Perfect for parties, gatherings, or an indulgent homemade dessert.
- Simple ingredients create a bakery-style treat at home.
- Can be made ahead for convenience.
- Customizable with different fillings and toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Water
- Unsalted butter
- All-purpose flour
- Eggs
- Heavy cream
- Powdered sugar
- Vanilla extract
- Fresh strawberries
Directions
- Prepare the choux pastry: In a saucepan, bring water and butter to a boil. Stir in flour and cook until the mixture pulls away from the sides of the pan. Let it cool slightly.
- Add eggs: Beat in eggs one at a time until the dough is smooth and glossy.
- Bake the puffs: Pipe or spoon the dough onto a lined baking sheet. Bake at 400°F (200°C) until golden brown. Let cool completely.
- Make the strawberry cream filling: Whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold in finely chopped strawberries.
- Assemble the cream puffs: Slice the cooled pastries in half and fill them with the strawberry cream.
- Serve: Dust with powdered sugar or drizzle with melted chocolate if desired.
Servings and Timing
- Servings: 12 cream puffs
- Preparation time: 20 minutes
- Cooking time: 25 minutes
- Total time: 45 minutes
Variations
- Chocolate Drizzle: Add a drizzle of melted chocolate over the puffs for extra indulgence.
- Lemon Twist: Mix a bit of lemon zest into the filling for a fresh, citrusy flavor.
- Almond Crunch: Sprinkle sliced almonds on top before baking for a crunchy texture.
- Berry Mix: Use a combination of raspberries, blueberries, or blackberries for a mixed berry filling.
- Vanilla Bean Cream: Swap vanilla extract for real vanilla bean paste for a richer taste.
Storage/Reheating
- Storage: Store unfilled cream puffs in an airtight container at room temperature for up to 2 days. Once filled, refrigerate and consume within 1-2 days.
- Freezing: Freeze unfilled puffs in an airtight bag for up to 2 months. Thaw at room temperature before filling.
- Reheating: To crisp up stored puffs, warm them in a 300°F (150°C) oven for 5-7 minutes.
FAQs
How do I keep cream puffs from getting soggy?
Store them unfilled in an airtight container, and fill them just before serving.
Can I make the choux pastry ahead of time?
Yes, you can make the dough ahead and refrigerate it for up to 24 hours before baking.
Why did my cream puffs collapse?
They may not have been baked long enough. Make sure they are fully golden and firm before removing them from the oven.
Can I use frozen strawberries?
Fresh strawberries are best, but if using frozen, thaw and drain them well before adding to the cream.
Can I use a different filling?
Absolutely! Try pastry cream, chocolate mousse, or even whipped ricotta.
How do I make sure the cream is stable?
Use chilled heavy cream and whip it until stiff peaks form. A little cornstarch or gelatin can also help stabilize it.
Can I pipe the dough instead of spooning it?
Yes, using a piping bag will help create uniform, bakery-style puffs.
What’s the best way to cut the cream puffs?
Use a serrated knife to gently slice them open without crushing them.
Can I add sugar to the choux pastry?
Traditional choux pastry doesn’t include sugar, but a small amount can be added for a slightly sweeter shell.
How do I know when the cream puffs are done?
They should be golden brown, hollow-sounding when tapped, and dry inside.
Conclusion
Strawberry Cream Puffs are an easy yet impressive dessert that brings together crisp pastry and a creamy, fruity filling. Whether you’re making them for a special occasion or just to treat yourself, they’re sure to be a hit. Try different variations and enjoy this classic pastry in your own way!
Print
Strawberry Cream Puffs
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cream puffs 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Light, airy choux pastry filled with fluffy whipped cream and fresh strawberries. These elegant pastries are perfect for any occasion!
Ingredients
For the Choux Pastry:
- 1/2 cup (1 stick) unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 teaspoon sugar
- 1 cup all-purpose flour
- 4 large eggs
For the Strawberry Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
For Garnish:
- Powdered sugar (for dusting)
- Extra sliced strawberries (optional)
Instructions
-
Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. -
Make the Choux Pastry:
- In a saucepan over medium heat, combine butter, water, salt, and sugar. Bring to a boil.
- Remove from heat and quickly stir in the flour until it forms a smooth dough.
- Return to low heat and cook for about 1-2 minutes, stirring constantly, until the dough pulls away from the sides of the pan.
- Transfer to a mixing bowl and let it cool for about 5 minutes.
-
Incorporate the Eggs:
- Beat in eggs one at a time, mixing well after each addition until smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip.
-
Pipe and Bake:
- Pipe small mounds of dough (about 2 inches wide) onto the prepared baking sheet, spacing them apart.
- Bake for 25-30 minutes or until golden brown and puffed up. Do not open the oven door while baking.
- Turn off the oven and leave the puffs inside for 10 minutes to dry out.
- Let them cool completely on a wire rack.
-
Make the Filling:
- In a bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in the diced strawberries.
-
Assemble the Cream Puffs:
- Slice each puff in half horizontally.
- Fill the bottom half with the whipped cream mixture.
- Place the top half back on and dust with powdered sugar.
-
Serve and Enjoy!
- Serve immediately or refrigerate until ready to enjoy.
Notes
- Ensure the choux pastry is fully cooled before filling to prevent melting the cream.
- For extra crispness, poke a small hole in each puff after baking to release steam.
- You can add a drizzle of melted chocolate for extra indulgence!
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