Strawberries and Cream Puffs are your favorite combination of fruit and cream in a new form! These light and airy puffs are filled with a strawberry cream that is so light and flavorful you will eat ten before you even realize it! Then go back for more!
Strawberries and Cream Puffs
©Eazy Peazy Mealz by EazyPeazyMealz.com
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I realize I just made these sound dangerous. But did you know today is National Strawberries and Cream day? And what better way to celebrate than with a decadent dessert? Or ten. In fact, if you scroll to the bottom of this post you will find a whole collection of amazing Strawberries and Cream recipes. You’re welcome!
But enough about that, let’s get back to these:
I was always a little intimidated to make cream puffs, but they are surprisingly not as difficult as I thought, and a little practice makes perfect. And trust me, you will want to practice making these again and again. So the jist is this…you mix up the batter for your light and airy pate a choux. Then you bake it. You should get these lovely puffs that are awesome. One trick I learned was if you pull them out of the oven after 25 minutes of baking, and poke them with a wooden skewer so the air can escape better, then bake for another 10 minutes, you will get that crispier exterior, with the light airy, and full cooked center! It is like magic.
Then you fill them. Now there is a lot of debate about the best way to fill a cream puff. Both how to fill them and what to fill them with. Let’s talk about what first: Custard? Cream? Chantilly cream? Well, for this recipe I went with a strawberry whipped cream, and it was so delicious! I highly recommend it.
Now, let’s talk about how to fill them. You can use a piping bag with a tip designed to fill cream puffs, or you can simply cut the top off and spoon your filling in. This is faster, but a little messier for eating. Either way it is going to taste awesome. I did both for this post (pictured) so you can see what the difference is. Above is filled with a piping bag. And if you look at the background ones, many have been spooned in.
Don’t you just want to eat a whole batch? Me too!
Strawberries and Cream Puffs
- 1/2 cup butter
- 1 cup water
- 1 Tbs granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
- 1 1/3 cup heavy whipping cream
- 3 Tbs confectioners sugar
- 1 cup fresh sliced strawberries
- Preheat oven to 375 degrees
- In a 4 quart saucepan, combine butter, water, and sugar, and bring to a boil, stir together
- Once boiling, add the flour to the mixture, and stir until it is a smooth ball of dough
- Remove from heat, let sit for 5 minutes
- Add the dough to a mixing bowl
- Turn on mixer, and add eggs one at a time. Mix until just combined.
- Once the eggs are incorporated, put the dough into pastry bag or gallon sized bag, and use it to pipe the dough onto a lined baking sheet.
- Pipe 18-24 mounds of dough.
- Bake for 25 minutes.
- Remove from oven, and use a wooden skewer to poke holes into the puff.
- Bake for an additional 8-10 minutes, until golden brown.
- Put puffs on a cooling rack, and cool completely before you fill.
- Meanwhile, combine the whipping cream and powdered sugar, and mix with a hand mixer until stiff peaks form.
- Add the cup of fresh sliced strawberries, and continue to mix until pink and strawberries are well mixed.
- Spoon the strawberry whipped cream into a piping bag, and use a filling tip to fill cooled puffs, or cut off the top of the puff, and spoon the strawberry whipped cream in.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Jessica @ A Kitchen Addiction says