Homemade Strawberry Cream Puffs (Print Version)
# Ingredients:
→ Choux Pastry
01 -
1/2 cup unsalted butter, cut into chunks
02 -
1 cup water
03 -
1/4 tsp salt
04 -
1 tbsp sugar
05 -
1 cup all-purpose flour, sifted
06 -
4 large eggs, at room temperature
→ Strawberry Cream Filling
07 -
1 1/2 cups cold heavy whipping cream
08 -
2 tbsp powdered sugar
09 -
1 tsp vanilla extract
10 -
1 cup fresh strawberries, finely chopped
→ Optional Toppings
11 -
Powdered sugar for dusting
12 -
Melted chocolate for drizzling
# Instructions:
01 -
Heat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Get all your ingredients measured and ready to go - this recipe moves quickly once you start!
02 -
Toss the butter chunks, water, salt, and sugar into a medium saucepan over medium heat. Let everything melt together and bring it to a gentle boil, stirring occasionally.
03 -
Once boiling, turn the heat down to low. Dump in all the flour at once (yes, all at once!) and stir like crazy with a wooden spoon until the mixture forms a smooth ball and pulls away from the pan sides - about 2 minutes of arm workout.
04 -
Take the pan off the heat and let your dough ball cool for about 5 minutes (too hot and you'll scramble the eggs). Then add the eggs one at a time, mixing thoroughly after each. The dough will look weird and separated at first - keep mixing until it becomes smooth and glossy after each egg.
05 -
Scoop that beautiful dough into a piping bag with a large round tip. Pipe 2-inch rounds onto your lined baking sheet, leaving some breathing room between them. Pop them in the oven for 20-25 minutes until golden brown and dry. Whatever you do, don't open that oven door while baking! Let them cool completely on a wire rack afterward.
06 -
In a large bowl, whip the cold heavy cream, powdered sugar, and vanilla until stiff peaks form - when you lift the beaters, the peaks should stand tall without flopping over. Gently fold in those chopped strawberries with a spatula so you don't deflate all that air you just whipped in.
07 -
Cut each puff in half horizontally like a little burger bun. Spoon or pipe a generous dollop of strawberry cream onto the bottom half, then cap it with the top. Dust with powdered sugar for that bakery-worthy finish, and if you're feeling fancy, drizzle with some melted chocolate.
# Notes:
01 -
These cream puffs are best enjoyed the same day they're made, but unfilled puffs can be stored in an airtight container for up to 2 days.
02 -
For extra-crisp puffs, poke a small hole in the side of each baked puff with a toothpick and return to the turned-off oven with the door slightly open for 5 minutes to let steam escape.
03 -
These make a stunning centerpiece for brunches, tea parties, or any special gathering!