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Strawberry Cream Puffs Recipe

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★★★★★

4.8 from 52 reviews

Delight in these elegant Strawberry Cream Puffs featuring light, airy choux pastry filled with macerated fresh strawberries and luscious whipped cream. Perfect for a refreshing dessert or special occasion treat, these cream puffs balance a crisp exterior with sweet, juicy berries and smooth vanilla-infused cream.

Ingredients

Scale

Strawberries

  • 1 lb. fresh strawberries, hulled, cut into large pieces
  • Zest and juice of ½ lemon
  • 2 Tbsp. sugar
  • ¼ tsp. Diamond Crystal or Morton kosher salt

Choux and Assembly

  • 4 Tbsp. unsalted butter, cut into pieces
  • ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
  • 1 Tbsp. sugar, plus more for sprinkling
  • ½ cup (63 g) all-purpose flour
  • 2 large eggs, room temperature, beaten to blend
  • 1 cup heavy cream
  • 1 tsp. vanilla bean paste or vanilla extract

Instructions

  1. Macerate Strawberries: In a medium bowl, gently mix the fresh strawberries, lemon zest and juice, sugar, and salt. Let the mixture sit at room temperature for at least 1 hour to macerate and release juices. Strawberries can be prepared up to 4 hours in advance and refrigerated.
  2. Prepare Choux Dough: Preheat oven to 425°F and position a rack in the middle. In a medium saucepan, bring butter, salt, sugar, and water to a boil, stirring to melt and dissolve ingredients. Reduce heat to medium-low; add flour all at once and stir gently until flour is mostly absorbed. Cook vigorously for 2–3 minutes, stirring until dough forms a glossy, single mass that leaves a thin film on the pan.
  3. Incorporate Eggs: Transfer dough to a small bowl to cool slightly (about 4 minutes) until warm. Add one beaten egg, mixing until fully incorporated, then add second egg and mix again until dough is smooth, glossy, and stretchy, forming a V shape when lifted with a spatula.
  4. Shape Choux Puffs: Using large metal spoons, scoop approximately 2 tablespoons of dough per puff onto a parchment-lined baking sheet, spacing generously to allow expansion. Smooth out sharp points with a wet finger to prevent burning. Sprinkle each puff with sugar.
  5. Bake Choux: Bake at 425°F for 10 minutes. Reduce oven temperature to 350°F and bake for an additional 15 minutes without opening the oven door to maintain steam for puffing.
  6. Finish Baking: Open oven door slightly and check for golden brown color; if still pale, bake 2–5 minutes more. Remove from oven and poke small holes in bottoms to release steam. Cool on wire rack right side up.
  7. Whip Cream: Whisk heavy cream and vanilla bean paste or extract in a chilled bowl until firm peaks form. Cover and refrigerate until ready to use.
  8. Assemble Cream Puffs: Slice cooled choux puffs in half horizontally. Spoon macerated strawberries and juices onto bottom halves, top with whipped cream, then replace tops. Serve immediately.
  9. Freezing Option: Choux puffs can be frozen unbaked for up to 1 month. Freeze on a baking sheet, then transfer to a freezer bag. To bake from frozen, bake at 400°F for 15 minutes, then reduce to 350°F and bake for 20 minutes until golden and puffed.

Notes

  • Do not open the oven door during baking at 350°F to ensure steam stays trapped, essential for puffing.
  • Use room temperature eggs for better dough incorporation.
  • Smoothing the dough edges prevents burning and ensures an even finish.
  • Small holes in the bottom of baked puffs allow steam to escape, preventing sogginess.
  • The recipe yields 6 cream puffs, but quantities can be adjusted accordingly.
  • For best results, chill whipping cream and bowl before whipping to achieve firm peaks.
  • Vanilla bean paste adds a richer flavor, but pure vanilla extract can be substituted.
  • Choux dough requires vigorous stirring and attention but delivers wonderfully airy results.

Keywords: Strawberry Cream Puffs, Choux Pastry, Macerated Strawberries, Whipped Cream Dessert, French Pastry

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