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Strawberry Cream Puffs Recipe

Strawberry Cream Puffs Recipe
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★★★★★

5.2 from 13 reviews

Delight in these light and airy Strawberry Cream Puffs, filled with a luscious whipped cream and cream cheese mixture studded with fresh strawberries. Perfect as an elegant dessert or a special treat, these homemade profiteroles combine a crisp choux pastry shell with a sweet, creamy filling and a touch of fresh fruit for a refreshing finish.

Ingredients

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For Profiteroles:

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

For Cream Filling:

  • 8 oz cream cheese, or mascarpone; softened at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 2 cups heavy cream, well chilled
  • 1 cup finely diced strawberries

For Garnish:

  • 1 cup sliced strawberries, for garnish (optional)
  • 2 tablespoons powdered sugar, for dusting

Instructions

  1. Making the Pate a Choux: In a small saucepan, combine water, unsalted butter, and salt. Heat over medium-high until the butter melts and the mixture begins to boil. Remove from heat and add the flour all at once, stirring vigorously until a dough ball forms and pulls away from the pan, about 1 minute. Transfer the dough to a large mixing bowl and let it cool for 10 to 15 minutes until warm to the touch.
  2. Incorporating the Eggs: Once the dough is warm, add eggs one at a time, beating well after each addition with a hand mixer or whisk, until the dough is smooth, shiny, and fully combined. Load the dough into a pastry bag, pressing out any air pockets for smooth piping.
  3. Baking Profiteroles: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. Pipe the dough into small or medium dollops spaced at least one inch apart. Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes until golden brown and crisp. Avoid opening the oven door during baking to prevent collapse. Let the shells cool completely on the baking tray.
  4. Preparing the Cream Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract on medium speed until smooth and creamy. Gradually add chilled heavy cream and whisk from medium to high speed until thick, fluffy whipped cream forms. Gently fold in the finely diced strawberries by hand. If the filling softens, chill in the refrigerator for 30 to 45 minutes then whisk again before using.
  5. Assembling Strawberry Cream Puffs: Using a serrated knife, slice each cooled cream puff in half horizontally. Fill a pastry bag fitted with a star tip with the strawberry whipped cream. Pipe a generous amount of filling onto the bottom half of each shell, then cover with the top half. Optionally, garnish with sliced strawberries and lightly dust with powdered sugar. Refrigerate if not serving immediately.

Notes

  • Ensure the pâte à choux dough cools sufficiently before adding eggs to prevent cooking the eggs prematurely.
  • Do not open the oven door during baking to allow the profiteroles to puff properly without collapsing.
  • Use chilled heavy cream and cold mixing bowls for best whipped cream results.
  • The filling can be prepared a few hours ahead to allow flavors to meld and to simplify assembly.
  • For a lighter option, substitute mascarpone for cream cheese.
  • Store assembled cream puffs in the refrigerator and consume within 24 hours for freshness.

Nutrition

Keywords: Strawberry Cream Puffs, Profiteroles, Pâte à Choux, Cream Cheese Filling, Whipped Cream Dessert

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