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Strawberry Cream Puffs

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  • Author: Kimberly
  • 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

Units Scale

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!