Strawberry Cream Puffs
These mini cream puffs are wonderfully versatile. You can serve them as a charming dessert at a romantic dinner, or arrange them on a platter for a festive gathering with friends and family.
Equipment
- Medium saucepan
- Wooden Spoon or Silicone Spatula
- Mixing Bowls
- Electric mixer or stand mixer
- Baking Sheet
- Piping bag + round tip
- Cooling Rack
Ingredients
For the Choux Pastry
- 1/2 cup 1 stick unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Strawberry Cream Filling
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries finely chopped
For Garnish (Optional)
- Powdered sugar for dusting
- Whole strawberries for topping
Instructions
Step 1: Prepare the Choux Pastry Dough
- In a medium saucepan, combine the butter, water, and salt over medium heat.
- Heat until the butter is completely melted and the mixture starts to boil.
- Remove from heat and immediately add the flour all at once.
- Stir vigorously with a wooden spoon or silicone spatula until the dough comes together and pulls away from the sides of the pan.
- Pro Tip: Keep stirring until the dough forms a smooth ball—this ensures your cream puffs rise properly.
Step 2: Incorporate the Eggs
- Allow the dough to cool for 3–5 minutes so it’s warm but not hot.
- Add the eggs one at a time, mixing thoroughly after each addition until fully incorporated.
- The final dough should be glossy, smooth, and slightly thick but pipeable.
- Pro Tip: If the dough feels too thick to pipe, add a tiny splash of water to loosen it.
Step 3: Pipe the Puffs
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Transfer the dough to a piping bag fitted with a round tip.
- Pipe small mounds, about 1–2 inches in diameter, onto the prepared baking sheet.
- Leave at least 1 inch of space between each puff—they’ll expand as they bake.
Step 4: Bake the Puffs
- Bake at 400°F (200°C) for 20 minutes.
- Reduce the temperature to 350°F (175°C) and bake for an additional 10–12 minutes until golden brown.
- Avoid opening the oven door while baking; the steam helps the puffs rise properly.
- Pro Tip: For extra crispiness, poke a tiny hole in each puff after baking to release steam and prevent sogginess.
Step 5: Prepare the Strawberry Cream Filling
- In a mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract.
- Whip with an electric mixer until soft peaks form.
- Gently fold in the finely chopped strawberries.
- Pro Tip: Fold carefully so the cream stays airy and light—this keeps the filling fluffy and smooth.
Step 6: Assemble the Cream Puffs
- Once the puffs are completely cooled, slice them in half horizontally.
- Pipe or spoon the strawberry cream into the bottom half of each puff.
- Place the top half gently over the filling.
- Dust with powdered sugar or top with a small strawberry for a pretty finishing touch.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 190 kcal
- Carbohydrates: 14 g
- Protein: 4 g
- Fat: 13 g
- Saturated Fat: 8 g
- Sugar: 6 g
- Fiber: 1 g
- Cholesterol: 85 mg
- Sodium: 95 mg