Strawberry Cream Puff is a simple dessert that combines fluffy pastry with a creamy strawberry filling. Each puff is a perfect bite of light, airy pastry and not too sweet cream with fresh strawberry slices. Whether you're hosting a party or just craving something special, these easy to make and irresistibly delicious cream puffs make for a charming dessert.

Tip #1

Ensure Proper Boiling: Make sure the water-butter mixture comes to a full boil to ensure the right texture of the dough.

Tip #2

Avoid Over-Beating: Be careful not to over-beat the cream, as it can quickly turn from whipped cream to butter.

Tip #3

Cool Completely: Let the baked puffs cool completely before filling to prevent the cream from melting.

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Strawberry Cream Puffs

Preparation time: 1 hour and 30 minutes

Servings: 12 to 15 medium-sized cream puffs

Ingredients

Pastry:

1 cup water (240ml)
1/2 cup butter (113g)
1/2 tsp salt
1 tbsp sugar
1 cup all-purpose flour (120g)
3 eggs

Egg Wash:

1 egg
2 tsp water

Whipped Cream:

1 ½ cup heavy cream (360ml)
3 tbsp confectioner's sugar
1/2 tsp vanilla extract (optional)

Preparation

Preheat and Prepare: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Cook the Base: In a medium saucepan, combine water, butter, salt, and sugar. Bring to a rolling boil over medium heat. Once boiling, remove from heat immediately.
Mix in Flour: Quickly stir in the flour with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 1 minute.
Add Eggs: Transfer the dough to a mixing bowl fitted with a paddle attachment. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Continue mixing until the dough is smooth and glossy.
Pipe and Prep for Baking: Spoon the dough into a pastry bag fitted with a large round tip. Pipe into small mounds on the prepared baking sheet. Smooth out peaks with a damp finger.
Apply Egg Wash: Whisk together 1 egg and 2 tsp water for the egg wash. Gently brush over each dough mound.
Bake in the preheated oven for 20 minutes or until golden and puffed. Remove from oven and let cool on a wire rack.
Whip the Cream: In a mixing bowl, whip the cold heavy cream with confectioner's sugar and vanilla extract until medium peaks form, about 3-4 minutes.
Prepare Cream Puffs: Once cooled, slice each puff horizontally with a serrated knife.
Fill Cream Puffs: Spoon or pipe the whipped cream onto the bottom halves of the puffs, then gently replace the tops.
Dust with powdered sugar just before serving.
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