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Easy Strawberry Cream Puffs Recipe

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★★★★★

4.6 from 112 reviews

This Easy Strawberry Cream Puffs recipe offers a delightful combination of light, airy choux pastry shells filled with a luscious strawberry whipped cream filling. Perfect for any occasion, these cream puffs deliver a balance of creamy, sweet, and fruity flavors with a crisp exterior and smooth inside, garnished with fresh strawberries and dusted powdered sugar for an elegant finish.

Ingredients

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Pate a Choux (Pastry Dough)

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs

Strawberry Cream Filling

  • 8 oz cream cheese (or mascarpone; softened at room temp)
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 2 cups heavy cream (well chilled)
  • 1 cup finely diced strawberries

Garnish

  • 1 cup sliced strawberries (optional)
  • 2 tbsp powdered sugar (for dusting)

Instructions

  1. Making the Pate a Choux: In a small saucepan, combine the butter, salt, and water. Heat over medium-high heat until the butter melts and the liquid comes to a boil. Add the flour all at once and stir vigorously until the mixture forms a dough ball and pulls away from the sides of the pan, about 1 minute.
  2. Cooling the Dough: Transfer the dough to a large mixing bowl and let it cool until it is warm to the touch, about 10 to 15 minutes. This prevents the eggs from cooking when added.
  3. Incorporating Eggs: Add the eggs one at a time to the dough, mixing thoroughly after each addition with a hand mixer or whisk, until the dough is smooth and glossy. Avoid air pockets when transferring the dough into a pastry bag.
  4. Baking Profiteroles: Preheat the oven to 425°F and line a baking sheet with parchment paper. Pipe dollops of dough onto the sheet, spacing them at least 1 inch apart. Bake at 425°F for 10 minutes, then reduce the heat to 350°F and continue baking for 30 to 35 minutes until golden brown and puffed. Do not open the oven door during baking to prevent collapse.
  5. Cooling Shells: Remove from the oven and allow the profiteroles to cool completely on the baking tray before filling.
  6. Preparing the Filling: In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract on medium speed until smooth and creamy. Gradually add chilled heavy cream, whisking from medium to high speed until forming thick, fluffy whipped cream.
  7. Adding Strawberries: Fold in the diced strawberries gently with a spatula. If the filling softens, refrigerate for 30 to 45 minutes and whisk again before using.
  8. Assembling the Cream Puffs: Fill a pastry bag fitted with a star tip with the strawberry whipped cream. Slice each cooled puff horizontally with a serrated knife, pipe a generous amount of cream into the base, and replace the top.
  9. Garnishing: Optionally, place sliced strawberries on top and dust with powdered sugar. Refrigerate if not serving immediately.

Notes

  • Be sure not to open the oven door during baking to prevent the cream puffs from collapsing.
  • Use chilled heavy cream to ensure the whipped cream holds its structure well.
  • For a richer filling, mascarpone cheese can substitute cream cheese.
  • The cream puffs are best enjoyed the same day but can be refrigerated for up to 1 day.
  • Make sure the dough is warm, not hot, before adding eggs to avoid scrambling.

Keywords: Strawberry cream puffs, pate a choux, French pastry, whipped cream filling, easy dessert, fresh strawberries

Find it online: https://amayaharis.com/easy-strawberry-cream-puffs-recipe/