Strawberry Cream Puffs
This Strawberry Cream Puff Pastry recipe is simple, elegant, and endlessly rewarding. Flaky puff pastry filled with sweet cream, strawberry jam, and fresh fruit, these puffs are perfect for sharing, gifting, or indulging solo.
Equipment
- Rolling Pin
- Baking Sheet
- Parchment Paper
- Cookie Cutter or Knife
- Mixing Bowl
- Electric Mixer or Whisk
- Piping bag (optional)
- Sieve (for icing sugar)
Ingredients
Pastry & Filling
- 400 g puff pastry thawed if frozen
- 100 g fresh strawberries sliced
- 100 ml whipping cream chilled, sweetened with icing sugar
- 2 tbsp icing sugar plus more for dusting
- 8 tsp strawberry jam
- 1 tbsp white cocoa syrup @saveur_cestdelicieux or similar
- melted chocolate for drizzling
- egg wash for brushing pastry before baking
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll out puff pastry and cut into desired shapes — hearts for full recipe or rectangles using half the dough.
- Lightly brush tops with egg wash and bake until golden and puffed, about 15–20 minutes. Let cool.
- Slice pastries open gently like sandwiches to reveal the hollow interior.
- Spread 1 tsp of strawberry jam on the bottom half of each pastry.
- Whip chilled cream with icing sugar and white cocoa syrup until stiff peaks form. Pipe or spoon cream over the jam.
- Add sliced strawberries on top of the cream. Close with the top pastry half.
- Dust with icing sugar and drizzle with melted chocolate. Serve immediately and enjoy!
Notes
Use your favorite fruit or jam variation to personalize the puffs — raspberry and blueberry work wonderfully too. For extra flair, shape your pastry seasonally!