Oh, my dears, there’s truly nothing quite like the magic of a homemade Strawberry Cream Puffs Recipe. These delicate little wonders, with their airy choux pastry shells and luscious strawberry cream filling, are a testament to how simple ingredients can come together to create something truly spectacular. They whisper of spring picnics and joyful gatherings, offering a bite of pure, sweet bliss that just melts in your mouth.
I remember summer afternoons in Grandma’s kitchen, the air thick with the scent of baking and fresh berries. We’d often experiment, and the joy of seeing choux pastry puff up in the oven, transforming from a simple dough into a golden, hollow shell, felt like a wondrous secret we shared. It’s those moments of delicious anticipation that make baking so heartwarming.
This Strawberry Cream Puffs Recipe is perfect for bringing a touch of elegance to any occasion, yet it’s wonderfully approachable for home bakers of all levels. It’s a fantastic way to celebrate fresh seasonal strawberries and create memorable treats for your loved ones. My top tip? Don’t be afraid to embrace the process; the rewards are oh-so-sweet!
What You Need to Make This Recipe
Crafting these delightful cream puffs starts with a handful of wholesome ingredients, including the unsalted butter and large eggs that give our choux pastry its incredible structure, and fresh strawberries for that vibrant, sweet filling. For me, using quality ingredients is always the first step to a truly delicious Strawberry Cream Puffs Recipe. You’ll find the complete list of ingredients and precise measurements in the recipe card below.
How to Make Strawberry Cream Puffs Recipe
Creating these light and airy delights involves a truly satisfying three-part journey. We’ll begin by preparing the delicate choux pastry, watching it puff up beautifully in the oven, just as it should for a perfect Strawberry Cream Puffs Recipe. Next, we’ll whisk together the creamy, dreamy strawberry filling until it’s wonderfully smooth and bursting with flavor. Finally, the best part—assembling these little masterpieces, filling each golden shell with that luscious cream and topping it with a fresh strawberry for a finish that’s as beautiful as it is delicious.
Strawberry Cream Puffs Recipe
Ingredients
Equipment
Method
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
- In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil over medium heat, stirring occasionally to melt the butter.
- Once boiling, remove the saucepan from heat and immediately add the sifted flour all at once. Stir vigorously with a wooden spoon or spatula until the mixture forms a ball and pulls away from the sides of the pan.
- Return the saucepan to low heat and continue to cook for 1-2 minutes, stirring constantly, to dry out the dough. A thin film will form on the bottom of the pan.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl). Let it cool for 5 minutes, stirring occasionally, until it’s warm but not hot to the touch.
- With the mixer on medium-low speed, add the eggs one at a time, incorporating each egg fully before adding the next. Scrape down the sides of the bowl as needed. The dough will look curdled at first but will come together into a smooth, glossy, pipeable consistency. It should be thick enough to hold its shape but soft enough to pipe.
- Transfer the choux pastry to a piping bag fitted with a large round or star tip. Pipe 12-14 mounds, about 1.5-2 inches in diameter, onto the prepared baking sheets, leaving about 2 inches between them.
- Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 15-20 minutes, or until the puffs are golden brown, puffed, and firm. Do not open the oven door during the first 20 minutes of baking.
- Turn off the oven, leave the door slightly ajar, and let the cream puffs cool in the oven for 15-20 minutes. This helps prevent them from deflating.
- Remove from the oven and transfer to a wire rack to cool completely.
- In a large mixing bowl, using a hand mixer or stand mixer with a whisk attachment, beat the softened cream cheese until smooth and creamy.
- Add the powdered sugar and vanilla extract, beating until well combined and fluffy.
- In a separate cold bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Fold in the finely diced strawberries. Refrigerate until ready to fill the puffs.
- Once the choux pastry shells are completely cool, slice each puff horizontally using a serrated knife, almost all the way through, creating a “hinge,” or slice completely in half.
- Spoon or pipe the strawberry cream filling generously into the bottom half of each puff.
- Replace the top half of the choux pastry.
- If desired, whip the extra heavy cream with powdered sugar and vanilla extract until stiff peaks form. Pipe a small dollop of whipped cream on top of each filled puff.
- Garnish with fresh strawberry slices. Serve immediately or refrigerate until serving.
Notes
Pro Tips for Making This Strawberry Cream Puffs Recipe
Baking choux pastry can feel a little intimidating at first, but with a few of my tried-and-true tips, your Strawberry Cream Puffs Recipe will turn out perfectly every time. It’s all about a little patience and understanding the dough.
Perfect Puffs Every Time
When making your choux pastry, ensure your dough is cooked long enough on the stovetop to dry it out slightly before adding the eggs. This helps create those essential air pockets. I always look for a thin film forming at the bottom of the pot, which tells me it’s ready for the next step.
The Egg-cellent Mix
Add your eggs one at a time, mixing thoroughly after each addition until fully incorporated. The dough should be smooth and glossy, falling off a spoon in a thick “V” shape. This consistency is crucial for the choux to rise properly in the oven, creating those lovely, hollow shells for your Strawberry Cream Puffs Recipe.
My Secret Trick: I always make sure to slightly crack the oven door for about 5-10 minutes after the baking time is complete, but while the cream puffs are still inside. This allows the steam to escape slowly, helping them dry out further and preventing them from collapsing as they cool.
Chilling for Creamy Perfection
Once you’ve whipped up your strawberry cream filling, give it ample time to chill in the refrigerator. A well-chilled filling is not only easier to pipe but also sets beautifully, creating a much more stable and delicious cream puff experience.
Fun Variations for Strawberry Cream Puffs Recipe
One of the greatest joys of baking is getting creative and making a recipe truly your own! This Strawberry Cream Puffs Recipe is wonderfully versatile, inviting all sorts of delightful twists.
Seasonal Berry Swaps
While strawberries are divine, imagine substituting them with other seasonal fruits! My sister always asks me to swirl in raspberry jam for a Raspberry Cream Puff, or during autumn, I’ve made glorious Blueberry Cream Puffs. You could even combine mixed berries for a vibrant summer treat. Just ensure your chosen fruit is well-drained if using fresh, or thawed and drained if frozen, to prevent a watery filling.
Citrus Zest & Herbal Infusions
A little zest can go a long way! Try adding a teaspoon of lemon or orange zest to your cream filling for a bright, refreshing kick. For something truly unique, infuse a sprig of fresh mint or basil into the heavy cream overnight before whipping for a subtle, aromatic layer in your Strawberry Cream Puffs Recipe.
Chocolatey Indulgence
For the chocolate lovers in your life, consider dipping the cooled cream puff tops in melted dark chocolate before filling. Or, for a truly decadent touch, swap half of the cream cheese filling with a chocolate ganache. A friend loves when I top them with a dusting of cocoa powder and a tiny chocolate curl!
What to Serve With Strawberry Cream Puffs Recipe
These delightful Strawberry Cream Puffs Recipe treats are quite spectacular on their own, but pairing them with a few simple accompaniments can elevate the experience even further. Think of it as creating a complete moment of sweet indulgence.
I love serving these alongside a freshly brewed pot of Earl Grey tea, which offers a lovely aromatic contrast to the sweet berries and cream. For a more celebratory touch, a glass of chilled sparkling rosé or a light, fruity Moscato is absolutely divine. If you’re hosting a brunch, my mom always suggests a simple fruit salad with a honey-lime dressing to complement the richness of the cream puffs. And for a quick serving idea, a simple dusting of powdered sugar just before presenting them adds that extra touch of homemade elegance!
How to Store Strawberry Cream Puffs Recipe
Once you’ve gone to the trouble of making this wonderful Strawberry Cream Puffs Recipe, you’ll want to ensure they stay fresh and delicious! Proper storage is key to preserving their delicate texture and delightful flavor.
Fridge Storage for Freshness
Once assembled, cream puffs are best enjoyed within 1-2 days. To store, place them in an airtight container in the refrigerator. This helps keep the choux pastry from getting soggy and the cream filling perfectly fresh. I like to arrange them in a single layer if possible, or use parchment paper between layers to prevent them from sticking.
Freezer Tips for Make-Ahead Puffs
If you want to prepare parts of your Strawberry Cream Puffs Recipe ahead of time, you can freeze the baked and unfilled choux pastry shells. Once completely cooled, place them in a single layer on a baking sheet to freeze solid, then transfer them to an airtight freezer bag. They’ll keep for up to a month. Thaw them at room temperature for about 15-20 minutes, then warm them in a 300°F (150°C) oven for 5-7 minutes to crisp them up before filling.
Nutritional Benefits
While undoubtedly a treat, this Strawberry Cream Puffs Recipe offers a delightful way to incorporate fresh fruit into your dessert. The use of real strawberries provides natural vitamins and antioxidants, making it a treat that’s both satisfying and offers a touch of wholesome goodness. It’s a wonderful example of how you can create indulgent desserts with simple, real ingredients.
FAQs
Faq 1
Can I make the choux pastry ahead of time?
Absolutely! You can bake the choux pastry shells for your Strawberry Cream Puffs Recipe a day or two in advance. Store them in an airtight container at room temperature. For best results, re-crisp them in a warm oven for a few minutes before filling.
Faq 2
What if my cream puffs deflate after baking?
Deflation often happens if the choux pastry isn’t fully dried out during baking or cooling. Ensure they are golden brown and sound hollow when tapped, and try my secret trick of slowly cooling them in a cracked oven.
Faq 3
Can I use frozen strawberries for the filling?
Yes, you can! Just be sure to thaw the frozen strawberries completely and drain them very well to remove excess liquid. This prevents your Strawberry Cream Puffs Recipe filling from becoming watery. Pat them dry with a paper towel before incorporating them.
Faq 4
How can I achieve perfectly piped cream puff shapes?
For consistent shapes in your Strawberry Cream Puffs Recipe, use a piping bag fitted with a large round tip. Pipe uniform mounds, leaving space between them as they will expand. A little practice helps, and uneven ones still taste amazing!
Conclusion
Baking this Strawberry Cream Puffs Recipe is truly a joyful adventure, from whisking the simple choux pastry to creating that vibrant strawberry cream. It’s a dessert that not only delights the palate but also brings people together, reminding us of the sweet moments shared around a homemade treat. I hope you feel encouraged to try your hand at these light and airy delights, infusing your kitchen with love and creating your own cherished memories, one delicious puff at a time. Happy baking, my dears!
