Description
Delicate strawberry & cream puffs bring French pastry magic to your dessert table, combining elegant choux pastry with luscious strawberry cream. Sweet summer flavors dance through crisp pastry shells, inviting you to savor each delightful bite.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1 cup water
- 1 cup heavy whipping cream
- 1 cup fresh strawberries, diced
- 4 large eggs
- 1/2 cup unsalted butter
Fat and Sweetening Ingredients:
- 1/4 cup powdered sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
Flavoring and Acidic Ingredients:
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- Powdered sugar (for dusting)
- Fresh strawberries, halved (optional)
Instructions
- Whip the heavy cream in a chilled mixing bowl until soft peaks form, gradually incorporating the powdered sugar and vanilla extract for a smooth, glossy texture.
- Fold the whipped cream gently with a spatula to maintain its airy consistency, then refrigerate until needed for filling the pastry shells.
- Wash and hull the fresh strawberries, then slice them into delicate, uniform pieces to ensure even distribution in the mixture.
- Combine the sliced strawberries with granulated sugar and a splash of lemon juice, allowing the fruit to macerate and release its natural sweetness and juices.
- Preheat the oven and prepare a baking sheet lined with parchment paper for the choux pastry shells.
- Heat water, butter, and salt in a saucepan until the mixture reaches a rolling boil, then quickly stir in the flour to create a smooth, cohesive dough.
- Remove the dough from heat and vigorously beat in eggs one at a time, ensuring each is fully incorporated before adding the next to create a glossy, pipeable consistency.
- Transfer the choux pastry to a piping bag fitted with a round tip, and pipe uniform mounds onto the prepared baking sheet, leaving adequate space between each puff.
- Bake the pastry shells until golden brown and crisp, allowing them to puff up and develop a hollow interior perfect for filling.
- Let the baked shells cool completely on a wire rack to prevent moisture buildup and maintain their crisp texture.
- Slice the cooled pastry shells horizontally, creating a top and bottom for easy filling.
- Pipe the chilled whipped cream into the bottom half of each shell, creating a generous and elegant filling.
- Spoon the macerated strawberry mixture over the cream, ensuring an even distribution of fruit and syrup.
- Carefully place the top half of the pastry shell over the strawberry cream, creating a beautiful and delicate dessert.
- Dust the assembled cream puffs with a light sprinkle of powdered sugar for an elegant finishing touch.
Notes
- Whip cream at cool temperature for optimal volume and stability, ensuring the mixing bowl and whisk are thoroughly chilled beforehand.
- Slice strawberries uniformly to create a consistent texture and even distribution throughout the filling.
- For a lighter filling, fold in whipped cream gently to maintain airiness and prevent deflating the delicate cream puff structure.
- Replace wheat flour with almond or coconut flour for a low-carb, gluten-sensitive alternative that maintains a similar light and crispy texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 6 g
- Sodium: 105 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg