Strawberry Cream Puffs
Light and Fluffy Strawberry Cream Puffs with a Sweet Cream Filling
Ingredients:
For the Choux Pastry:
1/2 cup (1 stick) unsalted butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
For the Cream Filling:
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped
For Garnish:
Powdered sugar for dusting
Extra strawberries for garnish
Directions:
Prepare the Choux Pastry:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.
Remove the saucepan from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
Allow the dough to cool for 5 minutes, then add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20-25 minutes, or until the puffs are golden brown and puffed up. Remove from the oven and cool on a wire rack.
Prepare the Cream Filling:
In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Gently fold in the chopped strawberries.
Assemble the Cream Puffs:
Once the choux puffs are completely cool, slice them in half horizontally.
Spoon or pipe the strawberry cream filling into the bottom halves of the puffs.
Place the top halves of the puffs back on and dust with powdered sugar.
Serve:
Garnish with extra strawberries if desired and serve immediately. These strawberry cream puffs are best enjoyed fresh, with their light and airy texture paired with the rich, sweet cream.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 220 kcal per puff | Servings: 12 cream puffs
