Description
Delight in these airy and golden Strawberry Cream Puffs featuring delicate choux pastry filled with luscious vanilla whipped cream and fresh diced strawberries, perfect for an elegant dessert or special occasion treat.
Ingredients
Scale
Choux Pastry
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- ¼ tsp salt
- 4 large eggs
Filling
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries, diced
- 1-2 tbsp strawberry jam (optional, for extra flavor)
Garnish
- Powdered sugar (for dusting)
- Fresh mint leaves (optional)
Instructions
- Make the choux pastry: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan, combine water and butter, bringing them to a boil over medium heat until the butter is fully melted. Add flour and salt all at once, stirring vigorously until the mixture turns into a smooth dough that pulls away from the pan sides, about 1-2 minutes. Remove from heat and allow to cool for 5 minutes.
- Add the eggs: Incorporate the eggs one at a time into the dough using a hand or stand mixer, making sure each egg is fully blended before adding the next. The dough will become smooth, shiny, and thick.
- Shape the cream puffs: Using a spoon or piping bag, place small mounds of dough (1.5 to 2 inches in diameter) onto the prepared baking sheet, spacing about 2 inches apart. Wet your finger and gently smooth the tops for uniformity.
- Bake the puffs: Bake for 20-25 minutes until the cream puffs are golden brown and puffed. Remove from oven and cool completely on a wire rack.
- Make the whipped cream filling: In a large bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form, taking care not to overbeat to avoid turning the cream into butter.
- Prepare the strawberries: Dice fresh strawberries and place in a bowl. Optionally, mix with strawberry jam for added sweetness and flavor.
- Assemble the cream puffs: Once fully cooled, slice each puff in half carefully. Spoon or pipe a generous amount of whipped cream onto the bottom halves, then top with diced strawberries.
- Top and garnish: Place the top halves of the puffs back on, dust generously with powdered sugar, and optionally garnish with fresh mint leaves for a fresh touch.
- Serve: Enjoy the strawberry cream puffs immediately for the best texture and flavor experience.
Notes
- Ensure the choux dough cools slightly before adding eggs to prevent cooking them.
- Do not open the oven door while baking the puffs to maintain their structure.
- Whip the cream just until stiff peaks form to avoid overwhipping.
- Strawberry jam is optional but enhances sweetness; adjust based on preference.
- These cream puffs are best enjoyed the day they are made for optimal freshness.
