Strawberry Cream Puffs
Indulge in a delightful late-night snack with these irresistible strawberry cream puffs! Fluffy pastry shells are filled with a luscious blend of whipped cream and fresh strawberries, creating a heavenly bite that will satisfy any sweet craving. Whip up these treats in no time and treat yourself to a burst of fruity goodness!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- water
🥛Dairy & Eggs(3)
- Butter
- Cream
- egg
🫙Pantry Staples(4)
- flour
- oil
- sugar
- vanilla
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Mix butter, water, oil, flour, and salt together.
- 2
Add eggs one by one and mix until smooth.
- 3
Pipe the mixture onto a baking sheet and bake until golden.
- 4
Prepare the cream by whisking cream, vanilla, and sugar together until whipped.
- 5
Cool the puffs and assemble with the whipped cream.
💡 Pro Tips
- ✓Bake choux pastry at 425°F for the first 15 minutes, then reduce to 375°F to finish because the initial high heat creates steam for maximum puff, while lower heat sets the structure without burning.technique425°F then 375°F
- ✓Beat eggs into choux paste until it reaches 'ribbon stage' - batter should fall in thick ribbons that dissolve back into mixture within 3-4 seconds, indicating proper gluten development for structure.technique3-4 seconds
- ✓Whip cream to soft peaks only (140-160% volume increase) before filling puffs because over-whipped cream will weep and make shells soggy within 2 hours.timing140-160% volume increase
- ✓Pierce baked puffs with a skewer immediately after baking to release steam and prevent collapse from internal moisture condensation as they cool.technique
- ✓Fill cream puffs no more than 2 hours before serving because the 85% moisture content in whipped cream will migrate into the pastry shell, destroying its crisp texture.timing2 hours maximum
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Strawberry Cream Puffs
Indulge in a delightful late-night snack with these irresistible strawberry cream puffs! Fluffy pastry shells are filled with a luscious blend of whipped cream and fresh strawberries, creating a heavenly bite that will satisfy any sweet craving. Whip up these treats in no time and treat yourself to a burst of fruity goodness!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- water
🥛Dairy & Eggs(3)
- Butter
- Cream
- egg
🫙Pantry Staples(4)
- flour
- oil
- sugar
- vanilla
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Mix butter, water, oil, flour, and salt together.
- 2
Add eggs one by one and mix until smooth.
- 3
Pipe the mixture onto a baking sheet and bake until golden.
- 4
Prepare the cream by whisking cream, vanilla, and sugar together until whipped.
- 5
Cool the puffs and assemble with the whipped cream.
💡 Pro Tips
- ✓Bake choux pastry at 425°F for the first 15 minutes, then reduce to 375°F to finish because the initial high heat creates steam for maximum puff, while lower heat sets the structure without burning.technique425°F then 375°F
- ✓Beat eggs into choux paste until it reaches 'ribbon stage' - batter should fall in thick ribbons that dissolve back into mixture within 3-4 seconds, indicating proper gluten development for structure.technique3-4 seconds
- ✓Whip cream to soft peaks only (140-160% volume increase) before filling puffs because over-whipped cream will weep and make shells soggy within 2 hours.timing140-160% volume increase
- ✓Pierce baked puffs with a skewer immediately after baking to release steam and prevent collapse from internal moisture condensation as they cool.technique
- ✓Fill cream puffs no more than 2 hours before serving because the 85% moisture content in whipped cream will migrate into the pastry shell, destroying its crisp texture.timing2 hours maximum