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Strawberry Cream Puffs

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Light, airy choux pastry shells filled with sweet whipped cream and juicy strawberries. Perfect for brunch, parties, or a delightful dessert.

  • Author: Ella
  • Prep Time: 20 minutes
  • Cook Time: 30–35 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12–14 cream puffs
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • Water
  • Unsalted butter
  • All-purpose flour
  • Salt
  • Granulated sugar
  • Eggs
  • Heavy cream
  • Powdered sugar
  • Vanilla extract
  • Fresh strawberries, hulled and diced or sliced

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a medium saucepan, combine water, butter, salt, and granulated sugar. Bring to a boil.
  3. Remove from heat and stir in all-purpose flour until a dough forms and pulls away from the sides.
  4. Return to low heat and stir for 1–2 minutes to dry the dough slightly. Transfer to a bowl and let cool for a few minutes.
  5. Beat in eggs, one at a time, until the dough becomes smooth, shiny, and forms a slight peak.
  6. Spoon or pipe tablespoon-size rounds onto the prepared sheet, spacing them about 2 inches apart.
  7. Bake for 20 minutes at 400°F, then reduce heat to 350°F (175°C) and bake for another 10–15 minutes until the puffs are golden and feel light. Turn off the oven and leave them inside with the door ajar for 10 minutes to dry out.
  8. Remove and cool completely on a wire rack.
  9. While shells cool, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold in diced strawberries.
  10. Slice the cooled puffs in half horizontally and pipe or spoon the strawberry cream into the bottoms. Replace the tops.

Notes

  • Chocolate drizzle: Melt chocolate and drizzle over assembled puffs for an extra touch.
  • Pastry cream filling: Swap whipped cream for vanilla pastry cream mixed with strawberries.
  • Flavored cream: Fold in citrus zest (lemon or orange) or a splash of liqueur into the cream.
  • Mini version: Pipe smaller rounds and bake for shorter time to make bite-size puffs.
  • Crunchy topping (Craquelin): Add a thin sugar-butter dough on top before baking for a sweet, crackly shell.
  • Store filled cream puffs in an airtight container in the fridge for up to 2 days. For crispy shells, fill just before serving. If shells soften, warm in the oven for 5–7 minutes before filling.

Nutrition

Find it online: https://elladishes.com/strawberry-cream-puffs/