Description
Delight in these airy and elegant Strawberry Cream Puffs featuring classic choux pastry filled with luscious whipped cream and fresh sliced strawberries. Perfect for a light dessert or special occasion, this French-American treat combines a crispy golden shell with a creamy, sweet, and fruity filling that will impress any guest.
Ingredients
Scale
Dough
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Filling
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
Optional
- Extra powdered sugar for dusting
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
- Prepare choux dough: In a medium saucepan over medium heat, combine butter, water, and salt. Bring to a rolling boil, then reduce heat. Immediately stir in the flour all at once, stirring vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan. This step is crucial to forming the choux pastry base.
- Cool dough slightly: Remove the pan from heat and let the dough cool for about 5 minutes. This prevents the eggs from cooking when added.
- Incorporate eggs: Beat in the eggs one at a time, mixing well after each addition until the dough is smooth, shiny, and slightly elastic. Proper beating will ensure the puffs rise correctly.
- Shape cream puffs: Drop tablespoon-sized mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for expansion during baking.
- Bake: Bake in the preheated oven for 30–35 minutes or until the cream puffs are puffed and a beautiful golden brown color. Do not open the oven during baking to avoid collapse.
- Cool: Remove from the oven and transfer the puffs to a wire rack to cool completely, ensuring they maintain their crisp texture.
- Whip cream filling: While the puffs cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a sweet and airy filling.
- Assemble cream puffs: Slice the cooled cream puffs horizontally in half. Spoon or pipe whipped cream onto the bottom halves, then add a generous layer of sliced strawberries. Replace the top halves over the filling.
- Serve: Dust the assembled cream puffs lightly with powdered sugar for an elegant finish. Serve immediately for the best texture and flavor.
Notes
- Prepare cream puffs in advance and store unfilled in an airtight container to keep them crisp; fill with cream and strawberries just before serving.
- For variation, try flavored whipped cream like chocolate or coffee, or drizzle melted chocolate over the filled puffs.
- Ensure eggs are beaten well and dough cooled slightly to avoid scrambled eggs in the dough.
- Do not open the oven door during baking to prevent deflation of the puffs.
