Print

Easy Strawberry Cream Puffs Recipe

Easy Strawberry Cream Puffs Recipe
Print Recipe

★★★★★

5.1 from 14 reviews

This Easy Strawberry Cream Puffs recipe features light and airy pâte à choux shells filled with a luscious whipped cream and cream cheese mixture combined with fresh diced strawberries. Topped with optional sliced strawberries and a dusting of powdered sugar, these delightful cream puffs are perfect for any occasion, balancing buttery pastry with sweet, creamy fruit filling for a classic French dessert with a fruity twist.

Ingredients

Scale

Pâte à Choux

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

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 Pâte à Choux: In a small saucepan, combine butter, salt, and water. Heat over medium-high heat until the butter melts and the mixture comes to a boil. Add all the flour at once, stirring vigorously until a dough ball forms, about 1 minute.
  2. Cooling the Dough: Transfer the dough to a large mixing bowl and let cool until it is warm to the touch, roughly 10-15 minutes to prevent the eggs from cooking when added.
  3. Incorporating Eggs: Add eggs to the dough one at a time, beating thoroughly after each addition using a hand mixer or whisk until fully incorporated and smooth. Pack the dough into a pastry bag carefully, ensuring there are no air pockets.
  4. Baking the Profiteroles: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Pipe dollops of dough onto the sheet about 1 inch apart. Bake at 425°F for 10 minutes, then reduce heat to 350°F (175°C) and bake for an additional 30-35 minutes until golden brown. Avoid opening the oven door during baking to prevent collapse.
  5. Cooling the Shells: Remove the profiteroles from the oven and allow them to cool completely on the baking tray before filling.
  6. Preparing the Filling: In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract on medium speed until smooth and creamy. Gradually add chilled heavy cream and whisk starting on medium, increasing to high speed until thick, fluffy whipped cream forms.
  7. Folding in Strawberries: Gently fold the diced strawberries into the whipped cream mixture with a spatula. If the filling becomes too soft, chill it in the refrigerator for 30-45 minutes, then whisk again before use.
  8. Assembling Strawberry Cream Puffs: Fill a pastry bag fitted with a star tip with the strawberry whipped cream. Cut puffs in half horizontally with a serrated knife. Pipe a generous amount of cream into the bottom half of each puff and cover with the top half.
  9. Garnishing and Serving: Optionally, garnish with sliced strawberries on top and dust with powdered sugar. Refrigerate if not serving immediately to keep the cream fresh.

Notes

  • Ensure the dough cools before adding eggs to prevent scrambling.
  • Do not open the oven door while baking to avoid deflating the puffs.
  • Use chilled heavy cream for best whipping results.
  • You can substitute mascarpone for cream cheese for a slightly different flavor.
  • Serve immediately or store refrigerated for up to 1 day for best freshness.

Nutrition

Keywords: strawberry cream puffs, pâte à choux, cream cheese filling, whipped cream dessert, French pastry, easy cream puffs recipe

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