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Strawberry Cream Puffs

Light, fluffy choux pastry filled with whipped cream and fresh strawberries. Perfect for elegant desserts, brunch, or special occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 12 cream puffs
Course: Brunch, Dessert
Cuisine: Bakery Style, French
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Choux Pastry
  • 1 cup water
  • 0.5 cup unsalted butter
  • 1 tsp sugar
  • 0.25 tsp salt
  • 1 cup all-purpose flour
  • 4 eggs large
Filling
  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries chopped

Equipment

  • Saucepan
  • Mixing bowls
  • Whisk
  • Baking sheet
  • Piping bag (optional)

Method
 

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine water, butter, sugar, and salt. Heat until butter melts and mixture comes to a boil.
  3. Remove from heat, add flour all at once, and stir vigorously until dough forms a ball.
  4. Return to low heat for 1–2 minutes to dry dough slightly. Remove from heat.
  5. Beat in eggs one at a time until smooth and glossy.
  6. Pipe or spoon dough onto prepared baking sheet in 12 portions.
  7. Bake 20–25 minutes until puffed and golden. Cool completely on a wire rack.
  8. Whip cream with powdered sugar and vanilla until stiff peaks form. Fold in chopped strawberries.
  9. Slice cooled pastries in half and fill with strawberry cream. Dust with powdered sugar or drizzle chocolate if desired.

Notes

Fill just before serving to keep shells crisp. Shells can be frozen unfilled for up to 1 month.