Strawberry Cream Puffs
Delicate choux pastry filled with fresh strawberries and whipped cream, these strawberry cream puffs are an elegant yet surprisingly easy dessert perfect for any occasion.
Ingredients
For the choux pastry:
- 1 cup water
- ½ cup unsalted butter cubed
- 1 teaspoon granulated sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs room temperature
For the filling:
- 2 pints fresh strawberries sliced
- ½ cup granulated sugar divided
- 2 cups heavy whipping cream chilled
For garnish:
- Confectioners’ sugar
- Extra sliced strawberries
- Fresh mint leaves optional
Instructions
- Make the pastry dough
- Preheat oven to 400°F. In a saucepan, combine water, butter, sugar, and salt. Bring to a boil. Add flour all at once and stir until a smooth dough ball forms. Remove from heat and let cool for 5 minutes. Beat in eggs one at a time until glossy.
- Bake the puffs
- Drop or pipe dough onto an ungreased baking sheet, spaced 2 inches apart. Bake for 35 minutes until golden and firm. Cool completely on a wire rack.
- Prepare the filling
- Mix strawberries with half the sugar and chill for 30 minutes. Whip the cream with remaining sugar until stiff peaks form.
- Assemble the cream puffs
- Slice tops off each puff. Gently fold strawberries into whipped cream. Spoon or pipe filling into each shell and replace tops. Dust with confectioners’ sugar and garnish.
Notes
Nutrition Facts (Per Cream Puff)
Nutrition values are estimates and may vary based on specific ingredients used.
Notes
| Nutrient | Amount |
| Calories | 377 kcal |
| Total Fat | 29 g |
| Saturated Fat | 17 g |
| Cholesterol | 175 mg |
| Sodium | 196 mg |
| Total Carbohydrates | 26 g |
| Sugars | 15 g |
| Dietary Fiber | 2 g |
| Protein | 5 g |
- Best served fresh right after assembly
- You can store unfilled shells for 2 days or freeze for up to 3 months
- Fill just before serving to avoid sogginess