Description
Strawberry Cream Puffs are delicate choux pastry puffs filled with a light strawberry whipped cream and fresh strawberries. These elegant desserts are perfect for spring and summer gatherings.
Ingredients
– 1 cup (240ml) Water
– 1/2 cup (113g) Unsalted Butter
– 1 tablespoon (12g) Granulated Sugar
– 1/4 teaspoon Salt
– 1 cup (125g) All-Purpose Flour
– 4 Large Eggs
– 2 cups (480ml) Heavy Whipping Cream
– 3/4 cup (90g) Powdered Sugar
– 1 teaspoon Vanilla Extract
– 1 1/2 cups (about 225g) Fresh Strawberries, finely diced
– 1/4 cup Powdered Sugar (for garnish)
– Fresh Strawberry Slices (for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water and butter to a boil. Add flour all at once and stir vigorously until a ball forms. Remove from heat and let cool slightly.
- Beat in eggs one at a time until smooth and glossy.
- Pipe or drop tablespoon-sized mounds onto the baking sheet. Bake for 15 minutes, then reduce heat to 375°F (190°C) and bake for 10 more minutes until golden. Cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form. Fold in strawberry puree and half of the sliced strawberries.
- Split cooled puffs and fill with strawberry cream mixture. Top with remaining sliced strawberries and garnish with mint if desired.
Notes
- Ensure the dough is cool before adding eggs to prevent scrambling.
- For best results, use a piping bag to fill the cream puffs evenly.
- Store filled cream puffs in the refrigerator and consume within 1-2 days.
- Add a drizzle of chocolate or extra powdered sugar for decoration.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 150
- Sugar: 6g
- Sodium: 25mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 65mg