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Nothing quite compares to the joy of biting into light, airy pastry shells filled with luscious, sweet strawberry cream. This Strawberry Cream Puffs Recipe combines the crisp texture of perfectly baked choux pastry with the fresh, vibrant flavor of ripe strawberries folded into fluffy whipped cream, creating a dessert that’s as delightful to eat as it is to share. Whether you’re treating yourself or impressing guests, these cream puffs are a true crowd-pleaser that bring a sparkle to any occasion.
Ingredients You’ll Need
Keeping this recipe simple is part of its charm. Every ingredient plays a crucial role in crafting the perfect balance of crispy shells, chewy softness, and creamy sweetness, while the fresh strawberries add a burst of color and flavor that makes these cream puffs truly special.
- 1 cup all-purpose flour: This is the backbone of the choux pastry, giving it structure and chewiness.
- 1/2 cup unsalted butter: Adds richness and helps create that golden, flaky crust.
- 1/2 cup water: Hydrates the dough and helps generate steam for puffing.
- 4 large fresh eggs: Essential for the dough’s elasticity and rise.
- 1 cup heavy cream: For whipping into a smooth, airy filling that holds its shape beautifully.
- 1/4 cup powdered sugar: Sweetens the cream just enough without overpowering the strawberries.
- 1 cup fresh strawberries, sliced: Adds natural sweetness, juiciness, and a gorgeous pink hue to the filling.
How to Make Strawberry Cream Puffs Recipe
Step 1: Prepare Your Puff Pastry Base
Start by heating your oven to 400°F (200°C). In a medium saucepan, gently bring the water and unsalted butter to a boil over medium heat. This combination melts the butter evenly and prepares the base for your dough’s structure.
Step 2: Create the Choux Dough
Once boiling, quickly stir in the all-purpose flour until the mixture forms a sticky ball that pulls away neatly from the pan. This step ensures the dough has the right moisture content and texture for puffing.
Step 3: Incorporate the Eggs
Remove the pan from heat and let the dough cool just a little—too hot and the eggs will cook prematurely. Add in your eggs one at a time, mixing well after each addition until the dough is glossy and smooth, perfect for piping.
Step 4: Shape the Cream Puffs
Using a piping bag or spoon, dollop the dough onto parchment-lined baking sheets, spacing them about two inches apart. This distance is key because the dough will expand significantly while baking.
Step 5: Bake to Golden Perfection
Slide the tray into your preheated oven and bake for 25 to 30 minutes until the cream puffs turn a gorgeous golden brown. Resist opening the oven door during baking to prevent collapse—it’s part of the magic that creates those airy interiors.
Step 6: Make the Strawberry Cream Filling
While the puffs cool, whip the heavy cream with powdered sugar until soft peaks form. Gently fold in the fresh, sliced strawberries so their juices infuse the cream with a subtle blush of flavor and color.
Step 7: Assemble and Enjoy
When the puffs have cooled completely, carefully slice them open and fill generously with the strawberry cream. Serve them immediately for the best texture contrast and freshness.
How to Serve Strawberry Cream Puffs Recipe
Garnishes
A light dusting of powdered sugar adds a delicate snowy touch that makes these cream puffs look as tempting as they taste. For an extra burst of color and flavor, place a small fresh strawberry on top of each puff or drizzle with a little homemade strawberry sauce.
Side Dishes
This dessert pairs beautifully with a simple green salad dressed in a tangy vinaigrette to cleanse the palate, or with a chilled glass of prosecco or rosé to complement the sweetness and freshness of the strawberries.
Creative Ways to Present
Turn your strawberry cream puffs into a stunning centerpiece by arranging them in a pyramid or stack. For a playful twist, serve them alongside a chocolate dipping sauce for guests to add a rich contrast, or fill the puffs with a mix of strawberries and other berries like blueberries or raspberries for a medley of flavors.
Make Ahead and Storage
Storing Leftovers
While strawberry cream puffs are best enjoyed fresh, you can store any leftovers in an airtight container in the refrigerator for up to one day. Keep the pastry shells and filling separate if possible to prevent sogginess.
Freezing
You can freeze the baked, unfilled pastry shells for up to one month. Defrost them at room temperature and then fill with the strawberry cream right before serving. Avoid freezing the filled puffs as the strawberries can make the cream watery upon thawing.
Reheating
To refresh the pastry shells, warm them in a low oven for a few minutes before filling. The cream filling is best served cold, so avoid reheating once the puffs are filled to preserve the luscious texture and flavor of the strawberry cream.
FAQs
Can I use frozen strawberries for the filling?
While fresh strawberries are ideal for their vibrant flavor and texture, you can use thawed frozen strawberries, just be sure to drain excess juice to avoid making the cream too watery.
Is it possible to make the dough without eggs?
Eggs are crucial for choux pastry as they provide structure and help the dough puff properly. Unfortunately, making this recipe egg-free is quite challenging without changing the nature of the cream puffs.
How long will the cream puffs stay fresh after assembling?
For the best texture and flavor, assembled strawberry cream puffs are best eaten within a few hours. The pastry tends to soften as it absorbs moisture from the filling over time.
Can I substitute heavy cream with a lighter alternative?
Heavy cream is recommended to achieve the stable, fluffy whipped filling. Using lighter creams or milk alternatives might result in a runnier filling that doesn’t hold shape well.
What’s the best way to pipe the dough if I don’t have a piping bag?
If you don’t have a piping bag, using two spoons to dollop the dough onto the baking sheet works well. Just make sure the dough piles are even and spaced apart so they rise uniformly.
Final Thoughts
Making these strawberry cream puffs is a joyful experience from start to finish, and the reward is a dessert that shines with fresh flavor and light, delicate texture. If you’re looking for a recipe that feels special yet approachable, this Strawberry Cream Puffs Recipe will surely become one of your favorite go-to treats. Give it a try and watch how it lights up any gathering or quiet afternoon alike!
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Strawberry Cream Puffs Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 puffs
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Strawberry Cream Puffs are delicate, airy pastries filled with luscious whipped cream mixed with fresh strawberries. These classic French desserts feature a crisp choux pastry shell filled with a sweet and creamy strawberry filling, perfect for any occasion or a special treat.
Ingredients
Choux Pastry
- 1 cup all-purpose flour
- 1/2 cup unsalted butter
- 1/2 cup water
- 4 large fresh eggs
Filling
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 cup fresh strawberries, sliced
Instructions
- Preheat and Prepare Dough: Preheat your oven to 400°F (200°C). In a medium saucepan, combine water and butter over medium heat and bring to a boil, ensuring the butter is fully melted.
- Make the Choux Pastry Dough: Stir in the all-purpose flour all at once, stirring vigorously until a dough ball forms that pulls away from the sides of the pan. Remove from heat and allow it to cool slightly to avoid cooking the eggs in the next step.
- Incorporate Eggs: Add eggs one at a time to the dough, mixing thoroughly after each addition until the mixture is smooth and glossy.
- Form the Puffs: Using a piping bag or spoon, portion the choux dough onto a parchment-lined baking sheet, spacing them about two inches apart to allow for expansion.
- Bake the Pastry Shells: Bake in the preheated oven for 25-30 minutes until the puffs are golden brown and firm. Avoid opening the oven door during baking to prevent collapse.
- Prepare the Filling: While the puffs bake and cool, whip the heavy cream together with powdered sugar until soft peaks form. Gently fold in the sliced fresh strawberries, combining evenly.
- Assemble and Serve: Once the choux pastry puffs have cooled completely, slice or pierce them to fill generously with the strawberry cream mixture. Serve immediately to enjoy the contrast of crisp pastry and creamy filling.
Notes
- Ensure the dough cools slightly before adding eggs to prevent scrambling.
- Do not open the oven door during baking to keep the puffs from deflating.
- Use fresh strawberries for the best flavor and texture in the filling.
- For a decorative touch, dust with powdered sugar before serving.
- Store cream-filled puffs in the refrigerator and consume within 1 day for optimal freshness.
