Strawberry Cream Puffs Recipe

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The Comfort of Strawberry Cream Puffs Recipe

There’s something truly magical about strawberry cream puffs—the way the golden, hollow shells give way to a velvety, lightly sweet cream filling. I love how this Strawberry Cream Puffs Recipe feels like a weekend treat you can share or savor quietly by yourself. The crisp pastry contrasts beautifully with the fresh strawberry slices, making each bite a delight that wakes up your taste buds.

You’ll notice the first time you make these just how rewarding it is to master classic cream puff dough. It sounds fancy, but I promise it’s approachable—and soon enough, you’ll be making them for gatherings, holidays, or just to brighten up an ordinary afternoon. Let’s dive in so you can enjoy that perfect balance of crisp and cream!

Before we get hands-on, I want to highlight what makes this Strawberry Cream Puffs Recipe stand out. It’s not just the taste, but the easy steps and adaptable nature that have kept me coming back for more.

Ingredient Guide

• Butter (½ cup): Adds richness and helps create that tender yet firm shell structure.
• Water (1 cup): Essential for steam leavening that puffs up the dough beautifully.
• All-purpose flour (1 cup): The backbone of the dough; important to measure accurately for texture balance.
• Eggs (4): They bring moisture, structure, and that glossy finish you want on your puffs.
• Heavy cream (1 cup): The star of the filling, providing that luscious, velvety mouthfeel.
• Milk (⅓ cup): Lightens the cream and helps the filling set just right.
• Instant vanilla or white chocolate pudding mix (3.4 oz): Gives the cream a flavorful depth and stability.
• Fresh strawberries, sliced: Adds bright, fruity contrast and freshness.
• Powdered sugar (2 tablespoons): For a delicate dusting that finishes off your puffs elegantly.

Feel free to swap vanilla pudding for white chocolate or add a splash of almond extract if you want a slightly different aroma. Using room temperature eggs here makes the mixing process smoother, helping achieve that silky batter.

Prep Before You Begin

Once you gather your ingredients, set your oven to preheat at 400°F. Since cream puffs rely on steam to rise, having an oven that’s fully heated is key for that perfect golden puff. I always recommend prepping your mise en place first—measure, slice, and have all your tools handy. Once you start making the dough, the process moves pretty quickly.

Make sure to have a medium saucepan for boiling the butter and water, a sturdy wooden spoon or spatula for stirring, a mixer or whisk for beating in the eggs and cream, parchment paper for your baking sheet, and a sharp knife for slicing the puffs. If you have a piping bag, it can help shape the dough and fill the cream neatly, but I find spooning works perfectly too.

How to Make Strawberry Cream Puffs Recipe

1. Preheat your oven to 400°F. This high heat is what creates the rising steam inside those puffs.
2. Combine butter and water in a saucepan over medium heat, and bring it to a rolling boil. You’ll want a vigorous boil to fully melt the butter and generate enough steam.
3. Add all the flour to the boiling liquid at once and stir vigorously with a wooden spoon or spatula. The mixture will thicken quickly into a smooth dough that pulls away from the pan sides. Watch for this—it means you’re on the right track.
4. Let the dough cool for about 4 to 5 minutes, stirring occasionally. This step prevents the eggs from cooking when added and helps them incorporate smoothly.
5. Beat in eggs one at a time, mixing well after each addition. After the fourth egg, your dough should be glossy and smooth, thick enough to hold its shape but still soft enough to pipe or spoon.

6. Shape your dough by spoonfuls onto a parchment-lined baking sheet, keeping each puff about 1 inch apart to allow for expansion. You’ll want roughly evenly sized mounds for consistent baking.
7. Bake for 25 to 30 minutes at 400°F until the puffs are a beautiful golden brown and sound hollow when you gently tap the bottoms. This hollow sound is a sure sign they’re done baking through.
8. Remove and cool: Once out of the oven, set them on a wire rack to cool completely before filling. If you try cutting them too warm, they might collapse or tear.
9. Prepare the cream filling: In a large bowl, whisk together heavy cream, milk, and pudding mix for about 3 minutes until thick and slightly fluffy. This will be your decadent custard-like center.
10. Slice the cooled puffs in half horizontally with a serrated knife. Spoon or pipe the cream filling inside, then add fresh strawberry slices for that juicy pop of tartness and brightness.
11. Dust with powdered sugar for a delicate finish, and serve right away to enjoy the crisp texture at its best.

Creative Variations for Strawberry Cream Puffs Recipe

• Swap strawberries for raspberries or blueberries for a seasonal berry twist.
• Add a touch of lemon zest to the cream filling for a subtle citrus brightness.
• Try mixing in finely chopped mint or basil with the strawberries for a fresh herbaceous note.
• Fill with whipped chocolate ganache instead of pudding for a richer dessert.
• Drizzle the finished cream puffs with melted white chocolate for an elegant touch.
• Use coconut cream instead of heavy cream to create a dairy-free version that still feels indulgent.

Storage, Freezing & Reheating

• Refrigerate: Store filled cream puffs in an airtight container for up to 2 days; the shells might soften slightly but remain delicious.
• Freeze shells: Bake and cool the empty shells, then freeze in a sealed bag for up to 1 month; thaw before filling.
• Make filling ahead: Prepare the cream filling and keep refrigerated up to 24 hours before assembly.
• Reheat tips: If you want crisp shells after refrigeration, briefly warm unfilled shells in a low oven (350°F for 5 minutes) before filling.

Strawberry Cream Puffs Recipe FAQs

• Why did my cream puffs collapse? Often the oven temperature was too low or they were opened too early during baking. Make sure your oven is fully preheated and don’t peek for the first 20 minutes.
• Can I use frozen strawberries? Yes, but be sure to thaw and pat dry thoroughly to avoid adding extra moisture that can make the filling watery.
• Can I make the dough ahead? It’s best to bake the dough fresh, but you can refrigerate unbaked dough for a few hours and bake when ready.
• What if I don’t have pudding mix? You can make a homemade custard or stabilize whipped cream with gelatin as alternatives.
• How to keep cream from leaking out? Fill the puffs just before serving and avoid overfilling to maintain that perfect balance.

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