Description
These Strawberry Cream Puffs combine airy choux pastry with a fresh strawberry whipped cream filling. Light, elegant, and perfect for any special occasion or sweet indulgence.
Ingredients
1 cup water
1/2 cup (1 stick) unsalted butter
1/4 tsp salt
1 cup all-purpose flour
4 large eggs
1 cup heavy cream
1/4 cup powdered sugar
1/2 tsp vanilla extract
1/2 cup finely chopped fresh strawberries (plus extra for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a saucepan, bring water, butter, and salt to a boil.
- Remove from heat and stir in the flour all at once until a dough forms.
- Let cool for 5 minutes, then beat in the eggs one at a time until the dough is smooth and glossy.
- Drop 12 mounds (about 2 tablespoons each) onto the baking sheet using a piping bag or spoon.
- Bake at 425°F for 10 minutes, then reduce heat to 350°F (175°C) and bake for another 20 minutes until golden and puffed.
- Let the cream puffs cool completely on a wire rack.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Gently fold in the chopped strawberries.
- Slice the cooled cream puffs in half horizontally.
- Spoon or pipe the strawberry cream into the bottom halves and replace the tops.
- Garnish with extra strawberries or a dusting of powdered sugar.
Notes
Unfilled cream puff shells can be frozen for up to a month.
Re-crisp frozen shells in the oven at 300°F (150°C) for 5–7 minutes.
Use a spoon instead of a piping bag if needed.
Fresh strawberries provide the best flavor and texture.
Bake thoroughly to prevent collapsing—do not open the oven door early.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 190
- Sugar: 5g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 85mg
