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
Units
Scale
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.