Strawberry Cream Puffs are a delightful dessert featuring light and airy choux pastry filled with luscious strawberry cream. Perfect for special occasions, afternoon tea, or simply indulging your sweet tooth, these cream puffs are as beautiful as they are delicious.
Why You’ll Love This Recipe
- Combines the delicate texture of choux pastry with the freshness of strawberries.
- Light and creamy, making them an ideal dessert for any season.
- Easy to customize with different fillings or toppings.
- Impressive yet surprisingly simple to prepare.
- Perfect for entertaining or as a make-ahead treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Choux Pastry
- Water
- Unsalted butter
- All-purpose flour
- Salt
- Large eggs
For the Strawberry Cream Filling
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
- Fresh strawberries (finely chopped or pureed)
For Garnish (Optional)
- Powdered sugar
- Melted chocolate
- Additional sliced strawberries
Directions
Make the Choux Pastry
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cook the dough: In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium heat. Add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Cool slightly: Remove the dough from heat and let it cool for 5 minutes.
- Add the eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. The dough should be smooth and shiny.
- Pipe or scoop: Transfer the dough to a piping bag fitted with a round tip (or use a spoon) and pipe or scoop small mounds onto the prepared baking sheet, spacing them 2 inches apart.
- Bake: Bake for 20–25 minutes, or until the puffs are golden brown and crisp. Allow them to cool completely.
Make the Strawberry Cream Filling
- Whip the cream: In a large bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Prepare the strawberries: Fold in the chopped or pureed strawberries gently to avoid deflating the whipped cream.
Assemble the Cream Puffs
- Slice the puffs: Using a serrated knife, slice each puff in half horizontally.
- Fill: Pipe or spoon the strawberry cream onto the bottom half of each puff. Replace the tops gently.
Garnish and Serve
- Add toppings: Dust with powdered sugar, drizzle with melted chocolate, or top with sliced strawberries for an elegant finish.
- Serve: Enjoy immediately or refrigerate for up to 2 hours before serving.
Servings and Timing
- Servings: 12 cream puffs
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Variations
- Chocolate Strawberry Cream Puffs: Add cocoa powder to the choux dough or drizzle the finished puffs with chocolate.
- Vanilla Cream Puffs: Replace the strawberry cream with classic vanilla pastry cream.
- Lemon Strawberry Puffs: Add lemon zest to the cream filling for a tangy twist.
- Savory Puffs: Omit the sugar and fill with whipped cream cheese and herbs for an appetizer.
- Glazed Puffs: Dip the tops in a simple glaze made with powdered sugar and milk.
Storage/Reheating
- Storage: Store unfilled puffs in an airtight container at room temperature for up to 2 days. Once filled, refrigerate and consume within 1 day.
- Freezing: Freeze unfilled choux puffs for up to 2 months. Thaw at room temperature and crisp in a 350°F (175°C) oven for 5 minutes.
- Reheating: Avoid reheating filled puffs; instead, serve them chilled or at room temperature.
FAQs
1. Can I make the puffs ahead of time?
Yes, bake the choux pastry ahead and fill them just before serving to maintain their crisp texture.
2. How do I prevent soggy cream puffs?
Allow the choux pastry to cool completely before filling, and serve immediately after assembling.
3. Can I use frozen strawberries?
Yes, thaw and drain them well before chopping or pureeing to avoid excess moisture.
4. Why did my choux pastry deflate?
Ensure the dough is fully cooked before adding the eggs, and avoid opening the oven door during baking.
5. Can I use store-bought whipped cream?
Yes, but homemade whipped cream provides a fresher and richer flavor.
6. How do I make the puffs evenly shaped?
Use a piping bag for uniform sizes and smooth the tops with a wet fingertip before baking.
7. Can I fill the puffs with something other than cream?
Absolutely! Custard, ice cream, or a savory filling are all great options.
8. How do I know when the puffs are done?
They should be golden brown and feel light and hollow when tapped.
9. Can I add flavor to the choux pastry itself?
Yes, mix in a bit of cocoa powder, citrus zest, or spices for added flavor.
10. Can I freeze filled cream puffs?
It’s not recommended, as the cream can become watery upon thawing.
Conclusion
Strawberry Cream Puffs are an elegant and delicious treat that’s sure to impress. With their airy pastry, luscious cream filling, and fresh strawberry flavor, these puffs are perfect for any occasion. Give them a try and enjoy the delightful combination of textures and flavors that make these pastries so irresistible!
Print
Strawberry Cream Puffs
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cream puffs 1x
- Category: Dessert
- Cuisine: French
Description
These Strawberry Cream Puffs are delicate and airy choux pastries filled with a luscious strawberry cream filling. Topped with powdered sugar or a drizzle of chocolate, they make an elegant dessert for any occasion.
Ingredients
For the Choux Pastry (Pâte à Choux):
- 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
For the Strawberry Cream Filling:
- 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
For Topping (Optional):
- Powdered sugar for dusting
- Melted chocolate for drizzling
Instructions
1. 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 over medium heat.
- Remove from heat and immediately stir in the flour all at once. Mix vigorously until the dough pulls away from the sides of the pan and forms a ball.
- Return the pan to low heat and cook the dough for 1–2 minutes, stirring constantly, to remove excess moisture.
- Transfer the dough to a mixing bowl and let cool for 5 minutes.
- Add the eggs one at a time, mixing thoroughly after each addition. The dough should be smooth and shiny.
- Spoon or pipe the dough onto the prepared baking sheet into 2-inch mounds, spacing them about 2 inches apart.
- Bake for 25–30 minutes, or until puffed and golden brown. Do not open the oven during baking. Let cool completely on a wire rack.
2. Make the Strawberry Cream Filling:
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold in the diced strawberries. Refrigerate until ready to use.
3. Assemble the Cream Puffs:
- Slice the cooled choux pastries in half horizontally.
- Pipe or spoon the strawberry cream filling onto the bottom halves. Place the tops back on.
4. Add Toppings:
- Dust the cream puffs with powdered sugar or drizzle with melted chocolate for an elegant finish.
Notes
- For extra flavor, puree some of the strawberries and gently fold the puree into the whipped cream.
- Store cream puffs in the refrigerator for up to 2 days, but assemble just before serving to keep the pastry crisp.
- Freeze unfilled choux shells in an airtight container for up to 1 month. Reheat in the oven for 5–7 minutes to refresh.