Description

Ingredients

Scale

For the Choux Pastry:

1 cup (250 ml) water
1/2 cup (113 g) unsalted butter
1 cup (125 g) all-purpose flour
4 large eggs
A pinch of salt

For the Strawberry Cream Filling:

1 cup (240 ml) heavy whipping cream
1/2 cup (100 g) granulated sugar
1 cup (150 g) fresh strawberries, finely diced or pureed

Optional Garnishes:

Powdered sugar for dusting
Fresh strawberry slices for decoration
Chocolate drizzle

Instructions

Making the Choux Pastry

Preheat the oven: Set it to 400°F (200°C) and line a baking sheet with parchment paper.
Boil the mixture: In a medium saucepan, combine the water, butter, and salt. Heat until the butter melts completely, and the mixture starts to boil.
Add flour: Remove the pan from the heat and quickly stir in the flour with a wooden spoon until the mixture forms a smooth ball.
Cool slightly: Allow the dough to cool for 5 minutes. This step prevents the eggs from cooking when added.
Incorporate eggs: Beat the eggs one at a time into the dough, mixing well between each addition until smooth and glossy.
Pipe or spoon onto tray: Transfer the dough to a piping bag fitted with a round tip, or use a spoon to drop mounds onto the prepared baking sheet, spacing them evenly.
Bake: Bake for 25–30 minutes until golden brown and puffed. Turn off the oven and leave the door slightly open for 10 minutes to prevent collapse.
Cool: Place the puffs on a wire rack and let them cool completely.

Preparing the Strawberry Cream Filling

Puree strawberries: Blend or mash the fresh strawberries until smooth.
Whip the cream: In a chilled mixing bowl, beat the heavy cream and sugar until stiff peaks form.
Fold in strawberries: Gently fold the strawberry puree into the whipped cream until fully combined.

Assembling the Cream Puffs

Slice the puffs: Cut each puff in half horizontally using a serrated knife.
Fill with cream: Pipe or spoon the strawberry cream filling into the bottom half of each puff.
Garnish: Replace the top, dust with powdered sugar, and optionally add fresh strawberry slices.
Chill and serve: Refrigerate for at least 30 minutes before serving to enhance flavor and texture.

Notes

Errors to Avoid

Deflated Pastry Puffs

One of the most common mistakes when making cream puffs is ending up with deflated or soggy shells. To avoid this, ensure the dough is cooked properly during preparation and maintain consistent oven temperature while baking.

Adding Eggs Too Quickly

Incorporating eggs while the dough is still hot will scramble them, resulting in a poor pastry texture. Always let the dough cool slightly before adding eggs.

Whipping Failures

Failing to achieve stiff peaks when whipping cream can result in a runny filling. Use cold cream and a chilled bowl to ensure the best results. Beat the cream until it holds its shape but avoid over-whipping, which can turn it into butter.

Improper Storage

Cream puffs can become soggy if stored improperly. Always store them in an airtight container in the refrigerator for up to 2 days. Avoid freezing the filled puffs, as the cream may separate.

Prep Time: 30 minutes
Cook Time: 30 minutes

Nutrition

Serving Size: 12 cream puffs