Print

Strawberry Cream Puffs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 9 reviews

Delight in these light and airy strawberry cream puffs, featuring a crisp choux pastry filled with a luscious vanilla pudding cream and fresh strawberry slices, perfect for an elegant dessert or special treat.

Ingredients

Cream Puff Dough

  • ½ cup butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 eggs

Cream Filling

  • 1 cup heavy cream
  • ⅓ cup milk
  • 1 (3.4 oz) package instant vanilla or white chocolate pudding mix
  • Fresh strawberry, cut into slices
  • 2 tablespoons powdered sugar (for dusting)

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it's ready when your dough preparation is complete.
  2. Boil Butter and Water: In a saucepan, bring the butter and water to a rapid boil, ensuring the butter is completely melted.
  3. Add Flour: Add the entire cup of flour all at once to the boiling mixture and stir vigorously until the flour is fully incorporated and the mixture becomes smooth and forms a ball.
  4. Cool the Dough: Allow the flour mixture to cool for about 4 to 5 minutes while stirring occasionally to prevent it from overcooking.
  5. Incorporate Eggs: Beat in the eggs one at a time, mixing thoroughly after each addition until the dough is smooth, glossy, and slightly thickened. Avoid overmixing to maintain texture.
  6. Pipe or Spoon Dough: Spoon the dough onto a parchment-lined baking sheet into roughly 1-inch mounds, leaving space between each for expansion.
  7. Bake: Bake the dough in the preheated oven for 30 minutes or until the cream puffs are golden brown and produce a hollow sound when tapped, indicating they are cooked through.
  8. Cool Puffs: Remove the puffs from the oven and allow them to cool completely on a wire rack before filling.
  9. Prepare Cream Filling: In a large mixing bowl, whisk together the heavy cream, milk, and instant vanilla pudding mix for about 3 minutes until the mixture thickens to a creamy consistency.
  10. Assemble: Slice the cooled cream puffs in half horizontally, fill generously with the prepared cream and fresh strawberry slices, then replace the tops.
  11. Garnish and Serve: Dust the assembled cream puffs lightly with powdered sugar and serve immediately for best texture and flavor.

Notes

  • Use room temperature eggs for better incorporation into the dough.
  • If puff edges begin to brown too quickly, reduce oven temperature slightly to prevent burning.
  • Chilling the cream filling briefly before assembling can help it hold shape better.
  • Fresh strawberries can be substituted with raspberries or blueberries for variation.
  • Ensure cream puffs are completely cooled before filling to avoid melting the cream.
  • For a gluten-free version, experiment with gluten-free flour blends, but results may vary.

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