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.
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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!