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Strawberry Cream Puffs Recipe

Golden strawberry cream puffs with fresh fruit filling on rustic table.
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These delicate cream puffs feature crisp, golden choux pastry shells filled with a light, fluffy whipped cream studded with fresh strawberries. A simple yet elegant dessert that captures the joy of summer in every bite, perfect for special occasions or a sweet treat.

Ingredients

Scale
  • 1 cup water
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon fine salt
  • 1 cup all-purpose flour, sifted
  • 4 large eggs, at room temperature
  • 1 1/2 cups heavy whipping cream, very cold
  • 1/3 cup powdered sugar, plus more for dusting
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh strawberries, hulled and finely diced
  • 2 tablespoons strawberry jam or preserves

Instructions

  1. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
  2. In a medium saucepan, combine water, butter, sugar, and salt. Bring to a rolling boil over medium-high heat, stirring until butter melts.
  3. Reduce heat to low. Add all the sifted flour at once and stir vigorously with a wooden spoon until a ball forms and pulls away from the pan sides. Cook, stirring, for 60-90 seconds more.
  4. Transfer hot dough to a mixing bowl. Let cool for 5 minutes.
  5. Using a hand mixer or stand mixer, beat dough briefly. Add eggs one at a time, beating fully after each until dough is smooth and shiny.
  6. Spoon dough into a piping bag fitted with a 1/2-inch round tip. Pipe 1.5-inch mounds onto prepared sheets, spacing 2 inches apart.
  7. Bake at 425°F for 10 minutes. Without opening the door, reduce temperature to 350°F (175°C) and bake 20-25 minutes more until deeply golden and firm.
  8. Turn off oven, crack door open with a wooden spoon, and let shells cool inside for 30 minutes. Then transfer to a wire rack to cool completely.
  9. For the filling: In a chilled bowl, whip cold heavy cream, powdered sugar, and vanilla until soft peaks form.
  10. In a separate bowl, mash diced strawberries slightly with a fork and mix with strawberry jam.
  11. Gently fold strawberry mixture into the whipped cream until just combined.
  12. Once shells are cool, make a small hole in the bottom of each. Pipe the strawberry cream filling into each shell until full.
  13. Dust filled puffs generously with powdered sugar just before serving.

Notes

Do not open the oven door early during baking. Shells must be completely cool before filling to prevent sogginess. Unfilled shells can be stored airtight at room temperature for 2 days or frozen for 1 month.

Nutrition

Find it online: https://www.homestyletable.com/strawberry-cream-puffs-recipe/