Strawberry Filled Cream Puffs Recipe

If you are searching for a dessert that feels like a little piece of heaven and radiates joy with every bite, then this Strawberry Filled Cream Puffs Recipe is exactly what you need to try. Puffy, golden choux pastry filled with a luscious and creamy strawberry-infused filling creates the perfect balance of lightness and indulgence. Each bite surprises you with fresh strawberry sweetness and velvety creaminess tucked inside an airy shell. These cream puffs are not just desserts; they are a celebration of fresh flavors and textures that will have everyone asking for seconds.

Ingredients You’ll Need

This recipe uses simple, familiar ingredients that come together to make an extraordinary treat. From the rich butter and eggs that create the perfect choux pastry, to the fresh strawberries and cream cheese that bring brightness and smoothness, every ingredient plays a crucial role in balancing flavor and texture.

• 4 oz cold butter: Provides richness and flakiness to the puff pastry dough.
• 1½ tsp granulated sugar: Adds a hint of sweetness to the pastry shell.
• ¼ tsp salt: Enhances the overall flavor of the dough.
• 1 cup water: Creates steam for the puff pastry to rise perfectly.
• 1 cup all-purpose flour: The backbone of the choux pastry for structure.
• 4 large eggs: Adds moisture and richness and helps the pastry puff up.
• 1 large egg (for egg wash): Gives the puffs a shiny, golden finish.
• 1 tsp water (for egg wash): Dilutes the egg wash for even coating.
• 8 oz cream cheese (softened): Brings creamy tang and thickness to the filling.
• 1 cup powdered sugar: Sweetens the cream cheese filling smoothly.
• 1 tsp vanilla extract: Adds warm depth and aroma to the filling.
• 1 cup fresh strawberries (diced finely): Brings juicy, fresh bursts of sweet flavor.
• 2 cups heavy whipping cream (cold): Whipped to airy perfection for a light filling.
• 1 cup chocolate chips (dark or milk): Optional for a decadent chocolate drizzle or dipping.

How to Make Strawberry Filled Cream Puffs Recipe

Step 1: Prepare the Oven and Pan

Preheat your oven to 425°F. Line your baking sheets with parchment paper to ensure your cream puffs won’t stick and will bake evenly. This simple setup helps achieve those beautifully golden, puffed shells.

Step 2: Make the Choux Pastry Dough

In a medium saucepan, combine the butter, salt, sugar, and water. Heat over medium-high until it reaches a boil, then quickly add in the flour. Stir vigorously with a wooden spoon until the mixture pulls away from the pan and leaves a thin film at the bottom. This step creates the perfect dough base that will puff up in the oven.

Step 3: Incorporate the Eggs

Transfer the dough to a mixing bowl and let it cool for approximately 4 minutes. Then, add the eggs one at a time, stirring well after each addition. The dough should become glossy and smooth, showing it’s ready for piping.

Step 4: Pipe the Dough

Fill a pastry bag fitted with a 5/8-inch plain icing tip with your dough. Pipe 2-inch rounds on the baking sheet, spacing them well apart to leave room for expansion. Smooth any peaks gently with a moistened finger for even shapes.

Step 5: Apply the Egg Wash

Whisk the remaining egg with a teaspoon of water to create an egg wash. Brush this lightly over the tops of your pastry rounds for a shiny, golden crust once baked.

Step 6: Bake the Cream Puffs

Bake the pastries for 15 minutes at 425°F on the center rack. Then lower the oven temperature to 375°F and continue baking for about 20 minutes more or until the cream puffs are deeply golden and puffed. Turn the oven off, crack the door open with a wooden spoon, and let the puffs dry in the warm oven to prevent them from collapsing.

Step 7: Cool the Pastry Shells

Transfer the baked shells to a wire rack and allow them to cool completely. This cooling step ensures the shells stay crisp yet delicate, ready to be filled with the luscious strawberry cream.

Step 8: Prepare the Filling

Whip the cold heavy cream to stiff peaks in a chilled bowl to give you a light and airy texture. In another bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold the whipped cream into the cream cheese mixture for a luscious result.

Step 9: Add the Strawberries

Gently fold the finely diced strawberries into the cream filling, making sure the fruit pieces are small enough to pipe into the cream puffs smoothly. This fruity addition brightens and freshens the whole dessert.

Step 10: Fill the Cream Puffs

Transfer your strawberry cream filling into a piping bag fitted with a small round tip. Carefully pipe the filling into the center of each puff by piercing the bottom or creating a small hole on the side. Fill generously to enjoy that perfect strawberry burst in every bite.

How to Serve Strawberry Filled Cream Puffs Recipe

Garnishes

For an irresistibly pretty presentation, dust your cream puffs with powdered sugar or drizzle melted chocolate over the top. Add a fresh strawberry slice on each puff for a vibrant, inviting touch that makes the dessert look professionally finished.

Side Dishes

Serve these cream puffs alongside a fresh berry salad or a crisp glass of sparkling wine for a refreshing balance. Their lightness pairs well with something fruity or bubbly, creating a delightful experience for your guests.

Creative Ways to Present

Try stacking your cream puffs in a croquembouche tower for a show-stopping centerpiece at a special event. Or place them on pretty serving plates with edible flowers or mint leaves. Even individual dessert glasses filled with cream puffs and layered with fruit compote make a charming, modern twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cream puffs in an airtight container in the refrigerator to maintain their freshness and prevent the filling from spoiling. They taste best eaten within 2 days when the pastry is still tender and the cream filling fresh.

Freezing

You can freeze the puff shells before filling them by storing them in a sealed bag or container for up to a month. When ready, thaw at room temperature and fill with the cream and strawberries just before serving to ensure the best texture.

Reheating

If the shells lose their crispness, briefly warm them in a 350°F oven for about 5 minutes before filling. Avoid reheating after the puffs are filled to keep the cream fresh and prevent melting or separation.

FAQs

Can I use frozen strawberries for the filling?

While fresh strawberries provide the best texture and flavor, you can use thawed frozen strawberries if fresh are unavailable. Just be sure to drain excess liquid to avoid filling becoming watery.

What is the best way to pipe the cream filling?

Using a pastry bag with a small round tip is ideal to gently inject the filling into the cream puffs without causing the shells to crack or crumble.

Can I make the cream puffs gluten-free?

Yes, you can substitute all-purpose flour with a gluten-free blend, but results may vary slightly in texture. It’s best to use a blend designed for baking choux pastry.

How long can the prepared Strawberry Filled Cream Puffs be kept before serving?

For optimal freshness, fill the cream puffs no more than a few hours before serving. If made earlier, store filled puffs in the refrigerator and enjoy within a day.

Is it possible to make these cream puffs chocolate-flavored?

Absolutely! You can add cocoa powder to the choux dough or dip the tops of your finished puffs in melted chocolate for a delightful twist to the classic recipe.

Final Thoughts

There is something truly magical about creating your own Strawberry Filled Cream Puffs Recipe from scratch. The process, while straightforward, feels special because the result is such a delightfully airy, sweet, and creamy treat that always impresses. This recipe will become a go-to indulgence to share with friends, family, or simply to enjoy yourself on a quiet afternoon. So grab those fresh strawberries and cream and start baking—your taste buds will thank you!

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