Strawberry Cream Puff Pastry Recipe

Introduction

Strawberry Cream Puff Pastry is a light and airy dessert featuring delicate choux pastry filled with sweet whipped cream and topped with fresh strawberries. This treat combines crisp pastry with creamy filling and juicy fruit for a perfect balance of flavors and textures.

Ingredients

• 1 cup water
• 1/2 cup unsalted butter (cubed)
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries (sliced)
• 2 tablespoons granulated sugar (optional, for macerating strawberries)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a saucepan, combine the water and cubed butter and bring to a boil over medium heat. Remove from heat and stir in the flour and salt until the mixture forms a ball. Let it cool slightly, then add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy. Transfer the dough to a piping bag fitted with a large round tip and pipe small mounds about 1.5 inches in diameter onto the baking sheet, leaving space between each. Bake for 25-30 minutes until golden brown and puffed. Let cool completely.
2. Step 2: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
3. Step 3: Once the cream puffs are cool, cut a small slit in the side of each or use a piping bag to fill them with the whipped cream. If desired, toss the sliced strawberries with granulated sugar and let them sit for about 10 minutes to macerate. Top each cream puff with whipped cream and a generous amount of strawberries.
4. Step 4: Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

• For extra flavor, add a teaspoon of lemon zest to the whipped cream before whipping.
• Use a variety of fresh berries or fruit if strawberries are out of season.
• To keep the pastry crispy, fill the cream puffs just before serving.

Storage

Store assembled cream puffs in an airtight container in the refrigerator for up to 1 day. For best texture, fill the puffs with whipped cream and strawberries just before serving. Unfilled baked pastry shells can be stored in an airtight container at room temperature for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry dough ahead of time?

Yes, you can prepare the choux pastry dough in advance and bake the puffs later the same day. For the best puff and texture, bake them fresh rather than freezing the dough.

How do I prevent cream puffs from deflating?

Make sure not to open the oven door during baking, as this can cause the puffs to collapse. Bake them until they are golden and firm, then cool fully before filling.

Strawberry Cream Puff Pastry Recipe

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★★★★★

4.8 from 103 reviews

Delight in these classic Strawberry Cream Puff Pastries featuring light and airy cream puff shells filled with sweet vanilla whipped cream and topped with fresh, juicy strawberries. Perfectly golden and crisp puffs combine with luscious whipped cream and fresh fruit for an elegant dessert that’s sure to impress.

• Author: Lena
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 cream puffs 1x
• Category: Dessert
• Method: Baking
• Cuisine: French

Ingredients

Scale 1x2x3x

Cream Puff Pastry

• 1 cup water
• 1/2 cup unsalted butter (cubed)
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs

Cream Filling

• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Strawberry Topping

• 2 cups fresh strawberries (sliced)
• 2 tablespoons granulated sugar (optional, for macerating strawberries)

Instructions

1. Preheat and prepare baking sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to ensure easy removal of the cream puffs after baking.
2. Make the dough: In a saucepan over medium heat, combine the water and cubed butter and bring to a boil. Remove from heat and quickly stir in the flour and salt until a smooth ball of dough forms.
3. Add eggs: Let the dough cool slightly, then add the eggs one at a time, thoroughly mixing after each addition until the dough is smooth and glossy.
4. Pipe the dough: Transfer the dough into a piping bag fitted with a large round tip. Pipe small mounds approximately 1.5 inches in diameter onto the prepared baking sheet, spacing them to allow for expansion during baking.
5. Bake the puffs: Bake in the preheated oven for 25-30 minutes or until the puffs are golden brown and have fully puffed. Avoid opening the oven door during baking to prevent collapse. Remove the puffs and let them cool completely.
6. Whip the cream filling: In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form, ensuring a light and fluffy filling.
7. Prepare strawberries: Optionally, toss the sliced strawberries with granulated sugar and let them macerate for about 10 minutes to enhance sweetness and juiciness.
8. Assemble cream puffs: Cut a small slit in each cooled cream puff or use a piping bag to fill them generously with the whipped cream.
9. Top with strawberries: Add the macerated or fresh sliced strawberries on top of the whipped cream-filled puffs.
10. Serve: Serve the strawberry cream puffs immediately for best texture and freshness, or refrigerate until ready to enjoy.

Notes

• Do not open the oven door while the cream puffs are baking to ensure they puff properly.
• Allow the cream puffs to cool completely before filling to prevent the whipped cream from melting.
• For extra flavor, you can add a splash of strawberry liqueur to the macerated strawberries.
• These cream puffs are best served fresh but can be refrigerated for up to one day.
• Use room temperature eggs for easier incorporation into the dough.

Keywords: cream puffs, strawberry cream puffs, puff pastry dessert, whipped cream filling, French dessert, fresh strawberries, baked pastries