Strawberry Cream Puff Pastries Recipe

Prep Time 25 mins
Cook Time 30 mins
Rest Time 30 mins
Total Time 1 hr 25 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 10
Best Season: Spring, Summer
Description

Light, airy choux pastry filled with luscious whipped cream and fresh strawberries, these Strawberry Cream Puff Pastries are an elegant yet easy dessert perfect for any occasion. With a crisp golden shell and a soft, creamy center, this recipe delivers bakery-quality results right at home.

Ingredients
    For the Choux Pastry (Puff Shells)
  • 1 cup water
  • 100 g unsalted butter
  • 1 cup all-purpose flour (sifted)
  • 4 large eggs (room temperature)
  • 1/4 tsp salt
    • For the Strawberry Filling
  • 1.5 cup fresh strawberries (sliced)
  • 2 tbsp sugar (adjust to taste)
  • 1 tsp lemon juice
    • For the Whipped Cream
  • 1 cup heavy whipping cream (chilled)
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract
    • Optional Garnish
  • Powdered sugar (for dusting)
  • Extra strawberries (for topping)
Instructions
    Prepare the Choux Dough
  1. 1
    In a saucepan, combine water, butter, and salt. Heat over medium flame until the butter fully melts and the mixture begins to boil. Reduce heat to low and add the sifted flour all at once. Stir vigorously using a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan. This step is crucial for developing structure.
    2. Cool and Add Eggs
  2. 2
    Remove the dough from heat and let it cool for 5–7 minutes. Add eggs one at a time, mixing thoroughly after each addition. The dough should become smooth, glossy, and pipeable. It should fall slowly from the spoon without being runny.
    3. Pipe the Pastries
  3. 3
    Transfer the dough into a piping bag fitted with a round nozzle. Pipe small round mounds onto a baking tray lined with parchment paper, leaving space between each puff as they will expand.
    4. Bake the Shells
  4. 4
    Bake in a preheated oven at 200°C for 15 minutes. Then reduce the temperature to 180°C and bake for another 15 minutes until golden brown and puffed. Do not open the oven door during baking, as this may cause the puffs to collapse. Let them cool completely.
    5. Prepare Strawberry Filling
  5. 5
    In a bowl, mix sliced strawberries with sugar and lemon juice. Let them sit for 10–15 minutes to release their natural juices and create a light syrup.
    6. Whip the Cream
  6. 6
    In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. Be careful not to overwhip, as it can turn grainy.
    7. Assemble the Cream Puffs
  7. 7
    Slice each puff horizontally. Fill the bottom half with whipped cream, add a spoonful of strawberry mixture, then place the top half back on. You can also pipe cream for a cleaner presentation.
    8. Final Touch
  8. 8
    Dust the assembled pastries with powdered sugar and top with fresh strawberries for a beautiful finish.
Note

Make sure eggs are at room temperature for better mixing.

Do not open the oven while baking, or the puffs may deflate.

You can prepare the shells in advance and store them in an airtight container.

For variation, you can add a layer of custard or chocolate ganache inside.

Best served fresh, but can be refrigerated for up to 1 day.

Keywords: easy dessert, cream puffs, strawberry dessert, homemade pastry, light & airy
Read it online: https://petitepanini.com/recipe/strawberry-cream-puff-pastries-recipe/