Delicious Strawberry Cream Puffs Recipe – Easy & Creamy Treat
If you are looking for a delightful dessert that combines the lightness of choux pastry with the sweetness of fresh strawberries and silky whipped cream, then this Strawberry Cream Puffs Recipe is perfect for you.
These classic pastries, also known as profiteroles, are a sweet treat that impresses guests and delights families. They are ideal for afternoon tea, festive occasions, or simply to satisfy your dessert cravings.
Why You’ll Love This Recipe
- Light and airy choux pastry
- Fresh, juicy strawberries
- Creamy, homemade whipped cream filling
- Perfect balance of sweetness
- Ideal for parties, picnics, and celebrations
Making cream puffs may seem intimidating, but this step-by-step recipe will guide you through the process, ensuring perfect results every time.
Ingredients Needed
For the Choux Pastry
- 1 cup water
- 1/2 cup unsalted butter (1 stick)
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Strawberry Cream Filling
- 1 cup heavy whipping cream (cold)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries (washed, hulled, and sliced)
For Garnish
- Additional powdered sugar for dusting
- Melted chocolate (optional)
Step-by-Step Instructions
1. Prepare the Choux Pastry
– Preheat the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
– Make the Dough
- In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium until the butter melts and the mixture begins to boil.
- Add the flour all at once and stir vigorously with a wooden spoon. Continue mixing until the dough pulls away from the sides of the pan and forms a ball.
- Remove the pan from heat. Let the dough cool for 5 minutes.
- Add eggs one at a time, beating well after each addition. The dough should become smooth and glossy.
– Pipe the Pastry
- Transfer the dough to a piping bag fitted with a large round tip.
- Pipe small mounds (about 1.5 inches wide) onto the prepared baking sheet, leaving space between each.
- Smooth any peaks with a wet fingertip for even rising.
– Bake the Choux Pastry
- Bake in preheated oven for 20-25 minutes, or until the puffs are golden brown and sound hollow when tapped.
- Remove from oven and let cool completely on a wire rack.
2. Make the Strawberry Cream Filling
- In a large mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Use an electric mixer for best results.
- Wash, hull, and slice the fresh strawberries. Pat them dry with a paper towel.
3. Assemble the Cream Puffs
- Once the pastry shells are completely cool, use a sharp serrated knife to cut each puff in half horizontally.
- Spoon or pipe the whipped cream onto the bottom half of each shell.
- Top with sliced strawberries.
- Replace the top half of the shell gently.
4. Garnish and Serve
- Dust the tops with powdered sugar for a classic look.
- For an extra touch, drizzle with melted chocolate.
- Serve immediately for the freshest taste.
Tips for Perfect Strawberry Cream Puffs
- Use cold ingredients for the whipped cream to achieve the best texture.
- Do not open the oven door early while baking. This may cause the puffs to collapse.
- Fill just before serving to keep the puffs crisp.
- Customize your filling with other berries or a touch of lemon zest for a flavor twist.
How to Store Cream Puffs
If you have leftovers, store unfilled pastry shells in an airtight container at room temperature for up to two days. Once filled, refrigerate the cream puffs and enjoy within 24 hours for the best taste and texture. The moisture from the cream and strawberries will soften the pastry over time.
Variations of Strawberry Cream Puffs
- Chocolate Cream Puffs: Add cocoa powder to the choux dough or drizzle with chocolate ganache.
- Lemon Strawberry Cream Puffs: Add lemon curd to the cream for a zesty twist.
- Mini Cream Puffs: Pipe smaller mounds for bite-sized treats, perfect for parties.
Serving Suggestions
Strawberry Cream Puffs pair beautifully with a cup of tea or coffee. They also make a stunning centerpiece for dessert tables and are sure to impress at baby showers, birthdays, or Mother’s Day brunches.
FAQs
Can I make cream puffs ahead of time?
Yes, you can bake the choux pastry shells ahead of time. Store them in an airtight container at room temperature for up to two days. Fill them with cream and strawberries just before serving to keep them crisp.
Why did my cream puffs deflate?
Cream puffs may deflate if they are underbaked or if the oven door is opened too early. Make sure to bake them until they are golden brown and sound hollow when tapped.
Can I freeze strawberry cream puffs?
You can freeze the unfilled pastry shells. Allow them to cool completely, then freeze in an airtight container for up to one month. Thaw at room temperature before filling. It is not recommended to freeze filled cream puffs as the texture may become soggy.
What other fruits can I use?
Besides strawberries, you can use raspberries, blueberries, blackberries, or even peaches. Mix and match your favorite fruits for a unique twist.
How do I know when the whipped cream is ready?
The whipped cream is ready when it forms stiff peaks that hold their shape. Be careful not to overwhip, as the cream can turn into butter.
Strawberry Cream Puffs
Light, airy choux pastry filled with sweetened whipped cream and fresh strawberries. Perfect for afternoon tea, celebrations, or a show-stopping dessert!
Ingredients
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter (1 stick)
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Strawberry Cream Filling:
- 1 cup heavy whipping cream (cold)
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries (washed, hulled, and sliced)
For Garnish:
- Additional powdered sugar for dusting
- Melted chocolate (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, sugar, and salt. Heat over medium until butter is melted and mixture comes to a boil.
- Add flour all at once and stir vigorously until the dough pulls away from the sides and forms a ball.
- Remove pan from heat. Let dough cool for 5 minutes.
- Add eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
- Transfer dough to a piping bag fitted with a large round tip.
- Pipe small mounds (about 1.5 inches wide) onto prepared baking sheet, leaving space between each.
- Smooth any peaks with a wet fingertip.
- Bake for 20-25 minutes, until golden brown and hollow-sounding when tapped.
- Remove from oven and cool completely on a wire rack.
- In a large mixing bowl, beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Wash, hull, and slice strawberries; pat them dry.
- Once pastry shells are completely cool, cut each puff in half horizontally with a serrated knife.
- Spoon or pipe whipped cream onto bottom half of each shell.
- Top with sliced strawberries.
- Replace top half of shell gently.
- Dust with powdered sugar. Drizzle with melted chocolate if desired.
- Serve immediately for best taste.
Notes
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 256Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 105mgSodium: 76mgCarbohydrates: 23gFiber: 1gSugar: 14gProtein: 4g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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