Description
Delicate, airy puffs filled with luscious pastry cream, fresh strawberries, and fluffy whipped cream. Perfect for any occasion!
Ingredients
Scale
For the Cream Puffs:
- 1 cup (240ml) water
- 1/2 cup (113g) unsalted butter, (1 stick)
- 1/4 teaspoon salt
- 1 cup (120g) all-purpose flour
- 4 large eggs
For the Pastry Cream:
- 1 1/2 cups (360ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 1 tablespoon (14g) unsalted butter
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 1 pound (450g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar
- 1 tablespoon lemon juice
For the Whipped Cream Topping:
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- For the Cream Puffs:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, butter, and salt. Bring to a boil over medium heat.
- Remove from heat and quickly add the flour. Stir vigorously until a smooth dough forms and pulls away from the sides.
- Let the dough cool slightly for about 5 minutes.
- Add the eggs one at a time, beating well after each addition until smooth and glossy.
- Transfer dough to a piping bag. Pipe mounds onto the baking sheet.
- Bake for 25-30 minutes, or until golden brown. Do not open the oven door.
- Turn off the oven and prop the door open slightly. Let the puffs cool in the oven for 30 minutes.
- Transfer to a wire rack to cool completely.
- For the Pastry Cream:
- In a saucepan, whisk together milk, sugar, cornstarch, and salt.
- In a separate bowl, whisk the egg yolks.
- Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolks to temper them.
- Pour the egg yolk mixture back into the saucepan with the remaining milk mixture.
- Cook over medium heat, stirring constantly, until the cream thickens and comes to a boil. Boil for 1 minute.
- Remove from heat and stir in the butter and vanilla extract.
- Pour into a bowl, cover with plastic wrap, and refrigerate for at least 2 hours, or until chilled.
- For the Strawberry Filling:
- In a bowl, combine sliced strawberries, sugar, and lemon juice.
- Let the mixture sit for 15-20 minutes, allowing the strawberries to release their juices.
- For the Whipped Cream Topping:
- In a chilled bowl, beat heavy cream with an electric mixer until soft peaks form.
- Gradually add powdered sugar and vanilla extract, and continue beating until stiff peaks form.
- Assembly:
- Cut the cooled cream puffs in half horizontally.
- Fill the bottom half of each puff with pastry cream.
- Top with the strawberry filling.
- Dollop or pipe whipped cream on top.
- Place the top half of the cream puff on top.
- Dust with powdered sugar, if desired. Serve immediately or chill for later.
Notes
- Storage: Unfilled puffs can be stored at room temp for 2 days. Filled puffs should be refrigerated and consumed within 24 hours.
- Freezing: Baked and cooled puffs can be frozen. Thaw before filling.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cream puff
- Calories: 250
- Sugar: 12g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: strawberry cream puffs, cream puffs, dessert, strawberry dessert, pastry cream, whipped cream
