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Strawberry Cream Puffs Recipe

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5 from 91 reviews

Delight in these homemade Strawberry Cream Puffs featuring a light and airy choux pastry filled with a luscious vanilla pudding whipped cream and fresh strawberry slices, finished with a delicate dusting of powdered sugar. Perfect for an elegant dessert or a special treat any time of year.

Ingredients

Cream Puff Dough

  • ½ cup butter
  • 1 cup water
  • 1 cup all-purpose flour
  • 4 eggs

Cream Filling

  • 1 cup heavy cream
  • ⅓ cup milk
  • 1 (3.4 oz) package instant vanilla or white chocolate pudding mix
  • Fresh strawberries, sliced
  • 2 tablespoons powdered sugar (for dusting)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (205°C) to ensure it’s ready for baking the cream puffs.
  2. Prepare Dough Base: In a saucepan, bring ½ cup butter and 1 cup water to a boil, creating the base for your choux pastry.
  3. Add Flour: Add 1 cup all-purpose flour to the boiling liquid all at once, stirring vigorously until the mixture becomes smooth and forms a ball, indicating the dough is properly cooked.
  4. Cool Dough: Let the dough cool for about 4-5 minutes while stirring occasionally to prevent a skin from forming and to prepare it for adding eggs.
  5. Incorporate Eggs: Beat in 4 eggs one at a time into the cooled dough, mixing well after each addition. The dough should become smooth and glossy after the final egg, but avoid over-mixing.
  6. Shape Dough: Spoon dough onto a parchment paper-lined baking sheet in 1-inch mounds spaced apart to allow for expansion during baking.
  7. Bake: Bake the cream puffs at 400°F for 25-30 minutes until they are golden brown and sound hollow when tapped, indicating they are cooked through.
  8. Cool Puffs: Remove the cream puffs from the oven and let them cool completely on a wire rack before filling.
  9. Prepare Cream Filling: In a large mixing bowl, whisk together 1 cup heavy cream, ⅓ cup milk, and 1 package instant vanilla or white chocolate pudding mix for about 3 minutes until thickened to a creamy consistency.
  10. Assemble: Slice each cream puff in half horizontally. Fill with a generous amount of the pudding cream mixture and add fresh sliced strawberries.
  11. Finish and Serve: Dust the filled cream puffs with 2 tablespoons powdered sugar and serve immediately for the best texture.

Notes

  • Ensure the dough cools slightly before adding eggs to prevent curdling.
  • Do not open the oven during the first 20 minutes of baking to avoid collapse.
  • Use fresh, ripe strawberries for optimum flavor and sweetness.
  • For a dairy-free alternative, substitute cream and milk with plant-based versions and use vegan-friendly pudding mix.
  • These cream puffs are best served fresh but can be stored in the refrigerator for up to 2 days.

Find it online: https://oliviabakes.com/strawberry-cream-puffs-recipe/