Strawberry Cream Puffs: A Delightful & Easy Dessert Recipe

Strawberry Cream Puffs, those delicate, airy pastries filled with luscious cream and sweet berries, are a guaranteed showstopper at any gathering. Imagine biting into a light-as-air choux pastry, the subtle eggy flavor giving way to a cloud of whipped cream and the burst of fresh, juicy strawberries. It’s a symphony of textures and tastes that’s simply irresistible!

While the exact origins of the cream puff are debated, its ancestor, the choux pastry, has a rich history dating back to 16th-century France. Legend has it that Catherine de Medici’s pastry chef, Popelini, created a dried dough on the stove, which eventually evolved into the airy base we know and love today. Over time, variations emerged, leading to the delightful cream puff we enjoy today, often elevated with seasonal fruits like our star ingredient: the strawberry.

What makes Strawberry Cream Puffs so universally adored? It’s a combination of factors. The light, almost ethereal texture of the choux pastry is a delightful contrast to the rich, creamy filling. The sweetness of the cream is perfectly balanced by the tartness of the strawberries, creating a harmonious flavor profile that appeals to all palates. Plus, they’re undeniably beautiful! These elegant treats are perfect for everything from afternoon tea to celebratory desserts, adding a touch of sophistication to any occasion. Get ready to impress your friends and family with this surprisingly simple, yet utterly decadent dessert!

Ingredients:

• For the Choux Pastry:
• 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter, cut into cubes
• 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour
• 4 large eggs
• For the Pastry Cream Filling:
• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks
• 2 tablespoons unsalted butter
• 1 teaspoon vanilla extract
• For the Strawberry Whipped Cream:
• 1 pint (2 cups/480ml) heavy cream, cold
• 1/4 cup (30g) powdered sugar
• 1 teaspoon vanilla extract
• 1 cup (approximately 150g) fresh strawberries, hulled and sliced
• Optional:
• Powdered sugar, for dusting

Preparing the Choux Pastry:

1. Combine Water, Butter, and Salt: In a medium saucepan, combine the water, butter, and salt. Place the saucepan over medium heat and bring the mixture to a rolling boil. Make sure the butter is completely melted before the water boils. This is crucial for the pastry to rise properly.
2. Add Flour and Cook: Once boiling, remove the saucepan from the heat and immediately add all the flour at once. Using a wooden spoon or a sturdy spatula, vigorously stir the mixture until it forms a smooth ball that pulls away from the sides of the pan. This step is important to develop the gluten in the flour, which will give the cream puffs their structure.
3. Cool the Dough Slightly: Transfer the dough to the bowl of a stand mixer (or use a large bowl if mixing by hand). Let the dough cool for about 5-10 minutes. It should be warm, but not hot, to the touch. This prevents the eggs from cooking when you add them.
4. Add Eggs One at a Time: With the mixer on low speed (or using a wooden spoon), add the eggs one at a time, mixing well after each addition. The dough will initially look curdled, but keep mixing! After the second or third egg, the dough will start to come together and become smooth and glossy. The final dough should be thick and pipeable, and it should slowly fall off the spoon in a ribbon. If the dough is too stiff, beat in a lightly beaten egg white, a little at a time, until the desired consistency is reached.
5. Pipe the Dough: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Transfer the choux pastry dough to a piping bag fitted with a large round tip (or use a zip-top bag with a corner snipped off). Pipe mounds of dough onto the prepared baking sheet, about 1 1/2 to 2 inches in diameter, leaving about 2 inches between each mound. Alternatively, you can use two spoons to drop rounded spoonfuls of dough onto the baking sheet.
6. Bake the Cream Puffs: Bake for 25-30 minutes, or until the cream puffs are puffed up and golden brown. Do not open the oven door during baking! Opening the oven door can cause the cream puffs to deflate. After 25 minutes, check the color. If they are browning too quickly, reduce the oven temperature to 375°F (190°C) for the remaining baking time.
7. Cool Completely: Once baked, turn off the oven and crack the oven door open slightly. Let the cream puffs cool in the oven for about 30 minutes. This helps them dry out and prevents them from collapsing. Then, transfer the cream puffs to a wire rack to cool completely.

Preparing the Pastry Cream Filling:

1. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it is just simmering. Do not let it boil.
2. Whisk Sugar, Cornstarch, Salt, and Egg Yolks: In a separate bowl, whisk together the sugar, cornstarch, salt, and egg yolks until the mixture is pale and smooth.
3. Temper the Egg Yolks: Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering.
4. Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook, whisking constantly, for 1-2 minutes more to ensure the cornstarch is fully cooked and the pastry cream is thick and stable.
5. Add Butter and Vanilla: Remove the saucepan from the heat and stir in the butter and vanilla extract until the butter is melted and the pastry cream is smooth.
6. Cool the Pastry Cream: Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the pastry cream to cool completely and thicken.

Preparing the Strawberry Whipped Cream:

1. Chill Bowl and Whisk: Make sure your mixing bowl and whisk (or the bowl and whisk attachment of your stand mixer) are well-chilled. This helps the heavy cream whip up quickly and easily. You can place them in the freezer for about 15-20 minutes before you start.
2. Whip the Cream: Pour the cold heavy cream into the chilled bowl. Add the powdered sugar and vanilla extract. Using a whisk or the whisk attachment of your stand mixer, whip the cream on medium speed until stiff peaks form. Be careful not to overwhip, or the cream will turn into butter.
3. Fold in Strawberries: Gently fold in the sliced strawberries into the whipped cream. Be careful not to overmix, as this can deflate the whipped cream.

Assembling the Strawberry Cream Puffs:

1. Prepare the Cream Puffs: Once the cream puffs are completely cool, use a serrated knife to slice them in half horizontally. Alternatively, you can use a piping bag fitted with a small round tip to poke a hole in the bottom of each cream puff.
2. Fill with Pastry Cream: Fill the bottom halves of the cream puffs with the prepared pastry cream. You can use a spoon or a piping bag to fill them.
3. Top with Strawberry Whipped Cream: Top the pastry cream with a generous amount of the strawberry whipped cream.
4. Replace the Tops: Place the tops of the cream puffs back on top of the filling.
5. Dust with Powdered Sugar (Optional): Dust the assembled cream puffs with powdered sugar, if desired.
6. Serve Immediately: Serve the strawberry cream puffs immediately for the best texture. They are best enjoyed within a few hours of assembly, as the cream puffs can become soggy if they sit for too long. If you need to make them ahead of time, store the cream puffs, pastry cream, and strawberry whipped cream separately in the refrigerator and assemble them just before serving.

Conclusion:

Alright, friends, if you’ve made it this far, you know you’re practically obligated to try these Strawberry Cream Puffs! Seriously, what’s not to love? We’ve got the delicate, airy choux pastry, the luscious, lightly sweetened whipped cream, and the burst of fresh, juicy strawberries. It’s a symphony of textures and flavors that will have everyone begging for more. I’ve made these for countless gatherings, and they are always the first thing to disappear. That’s a pretty good indicator of their deliciousness, wouldn’t you say?

But beyond just being incredibly tasty, these cream puffs are surprisingly easy to make. Yes, choux pastry can seem a little intimidating at first, but I promise, with a little patience and my step-by-step instructions, you’ll be whipping up perfect puffs in no time. And the best part? You can totally customize them to your liking!

Think about serving these beauties at your next brunch. Imagine the impressed faces when you present a platter piled high with these golden, strawberry-studded delights. Or, for a more casual treat, enjoy them with a cup of coffee or tea in the afternoon. They’re also fantastic for picnics, potlucks, or even just a special dessert for yourself (because you deserve it!).

Now, let’s talk variations. Feeling adventurous? Try adding a touch of almond extract to the whipped cream for a subtle nutty flavor. Or, if you’re a chocolate lover (like me!), drizzle some melted dark chocolate over the finished puffs. You could even get creative with the filling! Instead of plain whipped cream, try a pastry cream or even a strawberry-flavored cream cheese frosting. The possibilities are endless!

Another fun idea is to use different types of berries. Blueberries, raspberries, or even a mixed berry medley would be absolutely divine. And if you’re making these in the off-season, you can use frozen berries (just be sure to thaw them completely and drain off any excess liquid before using).

I truly believe that these Strawberry Cream Puffs are a must-try recipe for anyone who loves a good dessert. They’re elegant, delicious, and surprisingly simple to make. Plus, they’re guaranteed to impress your friends and family.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. I’m confident that you’ll be thrilled with the results.

And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did your friends and family think? Share your photos and stories with me in the comments below. I can’t wait to see your creations and hear all about your Strawberry Cream Puff success! Happy baking!

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