Strawberry Cream Puffs
Light, buttery choux puffs filled with fluffy whipped cream and sweet sliced strawberries — a nostalgic, elegant dessert that's easier to make than it looks.
Equipment
- Saucepan
- Wooden spoon or spatula
- Mixing Bowl
- Whisk or Hand Mixer
- Baking Sheet
- Parchment Paper
Ingredients
Choux Pastry
- 2/3 cup water
- 1/3 cup butter unsalted
- 2/3 cup all-purpose flour sifted
- 1/8 tsp salt
- 3 eggs room temperature
Filling
- 3/4 cup whipping cream cold
- 1/3 cup confectioners’ sugar plus more for dusting
- 3 cups fresh strawberries sliced
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, bring water and butter to a boil over medium heat until butter melts.
- Add flour and salt all at once. Stir quickly until the dough pulls from the sides and forms a ball. Cool 4–5 minutes.
- Beat in eggs one at a time, mixing well after each. Continue mixing until dough is glossy and thick.
- Drop dough into 8 mounds on baking sheet. Bake 30–35 minutes or until puffed and golden. Cool completely.
- Slice tops off puffs. Remove any soft dough inside. Set aside.
- Whip cream until foamy. Add confectioners’ sugar and beat to soft peaks. Fold in ¾ of the strawberries.
- Fill each puff with the strawberry cream. Top with remaining strawberries and pastry tops. Dust with sugar.
Notes
Store filled cream puffs in the fridge for up to 3–4 days. For make-ahead, keep pastry shells and filling separate until ready to serve.