Name: Strawberries Cream Puffs: A Delicious & Easy Dessert Recipe
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 12-15 cream puffs
Ingredients: 1 cup (240ml) water; 1/2 cup (113g) unsalted butter, cut into cubes; 1/4 teaspoon salt; 1 cup (125g) all-purpose flour; 4 large eggs, at room temperature; 2 cups (473ml) whole milk; 1/2 cup (100g) granulated sugar; 1/4 cup (30g) cornstarch; 1/4 teaspoon salt; 4 large egg yolks; 2 tablespoons (28g) unsalted butter; 1 teaspoon vanilla extract; 1 cup (240ml) heavy cream; 1/4 cup (30g) powdered sugar; 1/2 teaspoon vanilla extract; 1 pound (450g) fresh strawberries, hulled and sliced; Powdered sugar, for dusting

Strawberries cream puffs, a delightful symphony of textures and flavors, are about to become your new favorite dessert! Imagine biting into a light, airy choux pastry, its delicate shell giving way to a cloud of sweet, whipped cream, all crowned with juicy, ripe strawberries. It's a taste of pure bliss, and I'm thrilled to share my foolproof recipe with you.

Cream puffs, also known as profiteroles, have a rich history dating back to 16th-century France. Legend has it that Catherine de Medici's pastry chef, Panterelli, invented the choux pastry used to make them. Over the centuries, these delightful pastries have evolved, with countless variations and fillings gracing tables around the world. The addition of fresh strawberries elevates the classic cream puff to a new level of summery perfection.

What makes strawberries cream puffs so irresistible? It's the perfect balance of textures – the crispness of the pastry, the smoothness of the cream, and the slight chewiness of the strawberries. The sweetness is perfectly calibrated, never cloying, and the fresh, fruity notes of the strawberries complement the richness of the cream beautifully. Plus, they're surprisingly easy to make at home, and they're always a crowd-pleaser, whether you're serving them at a fancy dinner party or enjoying them as a simple afternoon treat. Get ready to impress your friends and family with this elegant and delicious dessert!

Ingredients:

For the Choux Pastry:

1 cup (240ml) water
1/2 cup (113g) unsalted butter, cut into cubes
1/4 teaspoon salt
1 cup (125g) all-purpose flour
4 large eggs, at room temperature

For the Pastry Cream Filling:

2 cups (473ml) whole milk
1/2 cup (100g) granulated sugar
1/4 cup (30g) cornstarch
1/4 teaspoon salt
4 large egg yolks
2 tablespoons (28g) unsalted butter
1 teaspoon vanilla extract

For the Whipped Cream Topping:

1 cup (240ml) heavy cream
1/4 cup (30g) powdered sugar
1/2 teaspoon vanilla extract

For the Strawberries:

1 pound (450g) fresh strawberries, hulled and sliced

Optional:

Powdered sugar, for dusting

Making the Choux Pastry

Okay, let's start with the base of our cream puffs – the choux pastry! Don't be intimidated; it's easier than you think. Just follow these steps carefully.

Combine Water, Butter, and Salt: In a medium saucepan, combine the water, butter, and salt. Place the saucepan over medium heat and bring the mixture to a rolling boil. Make sure the butter is completely melted before it starts boiling. This is crucial for the right consistency.
Add Flour: Once boiling, remove the saucepan from the heat and immediately add all the flour at once. Using a wooden spoon or a sturdy spatula, stir vigorously until the mixture comes together into a smooth ball that pulls away from the sides of the pan. This step requires some elbow grease!
Cook the Dough: Return the saucepan to low heat and continue to stir the dough for about 1-2 minutes. This process dries out the dough slightly, which is essential for proper puffing in the oven. You'll notice a thin film forming on the bottom of the pan.
Cool the Dough: Transfer the dough to a mixing bowl and let it cool for about 5-10 minutes. This is important because you don't want to cook the eggs when you add them. You should be able to touch the bowl comfortably.
Add Eggs: Now, it's time to add the eggs. Crack one egg into the cooled dough and beat with an electric mixer (or by hand) until the egg is fully incorporated. The dough will look a bit curdled at first, but keep mixing, and it will come together. Repeat this process with the remaining three eggs, adding one at a time and mixing well after each addition. The final dough should be smooth, glossy, and have a thick, pipeable consistency. To test the consistency, lift the beater or spatula; the dough should slowly fall off in a V shape.
Pipe the Dough: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Transfer the choux pastry dough to a piping bag fitted with a large round tip (or just use a ziplock bag and snip off a corner). Pipe mounds of dough onto the prepared baking sheet, about 1 1/2 to 2 inches in diameter, leaving some space between each puff. If you don't have a piping bag, you can use two spoons to drop mounds of dough onto the baking sheet.
Bake the Puffs: Bake for 25-30 minutes, or until the puffs are golden brown and well-puffed. Do not open the oven door during the first 20 minutes of baking! This is crucial for preventing the puffs from collapsing. After 20 minutes, you can peek to check the color. If they are browning too quickly, reduce the oven temperature slightly.
Cool the Puffs: Once baked, turn off the oven and crack the oven door open slightly. Let the puffs cool in the oven for about 10-15 minutes. This helps them dry out and prevents them from collapsing. Then, transfer the puffs to a wire rack to cool completely.

Making the Pastry Cream Filling

Next up, let's whip up a delicious pastry cream filling. This is a classic filling that's rich, creamy, and perfect for our cream puffs.

Heat the Milk: In a medium saucepan, heat the milk over medium heat until it's almost simmering. Don't let it boil!
Whisk Sugar, Cornstarch, Salt, and Egg Yolks: In a separate bowl, whisk together the granulated sugar, cornstarch, and salt. Add the egg yolks and whisk until the mixture is pale and smooth.
Temper the Egg Yolks: Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from scrambling when you add them to the hot milk.
Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk. Place the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes, whisking vigorously, to ensure the cornstarch is fully cooked. The pastry cream should be very thick and smooth.
Add Butter and Vanilla: Remove the saucepan from the heat and stir in the butter and vanilla extract until they are fully incorporated.
Cool the Pastry Cream: Pour the pastry cream into a clean bowl. Cover the surface of the pastry cream with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, to allow the pastry cream to cool completely and thicken further.

Making the Whipped Cream Topping

Now for the light and airy whipped cream topping! This adds a lovely contrast to the rich pastry cream and the crisp choux pastry.

Chill the Bowl and Whisk: Place your mixing bowl and whisk (or the bowl and whisk attachment of your stand mixer) in the freezer for about 15-20 minutes. This helps the cream whip up faster and hold its shape better.
Whip the Cream: Pour the heavy cream into the chilled bowl. Using an electric mixer, beat the cream on medium speed until soft peaks form.
Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract to the cream and continue to beat until stiff peaks form. Be careful not to overwhip the cream, or it will turn into butter!

Assembling the Cream Puffs

Finally, the fun part – assembling our delicious strawberry cream puffs!

Prepare the Puffs: Once the choux pastry puffs are completely cool, use a serrated knife to slice them in half horizontally. You can also use a small knife to poke a hole in the bottom of each puff.
Fill with Pastry Cream: Fill the bottom halves of the puffs with the chilled pastry cream. You can use a spoon or a piping bag to do this.
Add Strawberries: Arrange the sliced strawberries on top of the pastry cream.
Top with Whipped Cream: Spoon or pipe the whipped cream over the strawberries.
Place the Tops: Place the top halves of the choux pastry puffs on top of the whipped cream.
Dust with Powdered Sugar (Optional): If desired, dust the cream puffs with powdered sugar before serving.
Serve and Enjoy: Serve the strawberry cream puffs immediately, or refrigerate them for up to a few hours. Keep in mind that the puffs will soften over time, so they are best enjoyed fresh.

Conclusion:

So, there you have it! My take on strawberries cream puffs, a dessert that’s guaranteed to impress without requiring hours in the kitchen. I truly believe this recipe is a must-try for several reasons. First, the combination of the light, airy choux pastry, the sweet and tangy strawberries, and the rich, creamy filling is simply divine. It's a symphony of textures and flavors that dance on your palate. Second, it's surprisingly versatile. Whether you're hosting a fancy afternoon tea, celebrating a special occasion, or just craving a delightful treat, these cream puffs fit the bill perfectly. And third, let's be honest, they look absolutely stunning! They're the kind of dessert that elicits "oohs" and "aahs" from everyone who sees them. But beyond the taste and aesthetics, what I love most about this recipe is how customizable it is. Feel free to experiment with different variations to suit your preferences. For a richer flavor, try using mascarpone cheese in the cream filling instead of whipped cream. Or, if you're feeling adventurous, add a splash of vanilla extract, almond extract, or even a hint of citrus zest to the pastry dough.

Serving Suggestions & Creative Twists

When it comes to serving, the possibilities are endless! For a classic presentation, arrange the cream puffs on a tiered serving stand and dust them with powdered sugar. You can also drizzle them with melted chocolate or caramel sauce for an extra touch of indulgence. If you're serving them at a party, consider making mini cream puffs for easy snacking. Here are a few more ideas to get your creative juices flowing: * Chocolate-Dipped Delights: Dip the finished cream puffs in melted dark, milk, or white chocolate for a decadent treat. Sprinkle with chopped nuts, sprinkles, or sea salt for added texture and flavor. * Berry Medley: Instead of just strawberries, use a mix of your favorite berries, such as raspberries, blueberries, and blackberries. This will add a burst of color and a variety of flavors to your cream puffs. * Savory Cream Puffs: For a savory twist, fill the cream puffs with a creamy cheese filling, such as goat cheese or brie, and top with herbs or caramelized onions. These make a delicious appetizer or snack. * Individual Strawberry Shortcakes: Use the cream puff as the base for an individual strawberry shortcake. Top with sliced strawberries and a dollop of whipped cream for a delightful dessert. * Ice Cream Filled Puffs: For a refreshing summer treat, fill the cooled cream puffs with your favorite ice cream flavor. Top with chocolate sauce, whipped cream, and a cherry for a classic sundae experience. I truly hope you'll give this strawberries cream puffs recipe a try. It's a labor of love, but the results are well worth the effort. I'm confident that you'll be delighted with the light, airy pastry, the sweet and tangy strawberries, and the creamy filling. It's a dessert that's sure to impress your family and friends. And most importantly, I'd love to hear about your experience! Did you try any variations? Did you encounter any challenges? What did your family and friends think? Share your thoughts and photos in the comments below. I'm always eager to learn from your experiences and see your creative twists on my recipes. Happy baking! Let me know how your strawberries cream puffs turn out!