Description
Delight in these light and airy Strawberry Filled Cream Puffs, perfect for any occasion. Made from a classic choux pastry filled with a luscious cream cheese and whipped cream mixture blended with fresh strawberries, these cream puffs are topped with a decadent chocolate drizzle for an irresistible treat.
Ingredients
Scale
For the Cream Puff Shells
- 4 oz cold butter, cut into pieces
- 1½ tsp granulated sugar
- ¼ tsp salt
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
- 1 large egg (for egg wash)
- 1 tsp water (for egg wash)
For the Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries, diced finely to fit through icing tip
- 2 cups heavy whipping cream, cold
For the Topping
- 1 cup chocolate chips (dark or milk)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Make the Dough: In a medium saucepan, combine cold butter, salt, sugar, and 1 cup of water. Heat over medium-high heat until boiling. Quickly add the flour and stir vigorously with a wooden spoon until the dough forms a film on the bottom of the pan, indicating it has cooked enough.
- Cool and Incorporate Eggs: Remove the pan from heat and transfer the dough to a bowl. Let it cool for about 4 minutes. Add the eggs one at a time, mixing thoroughly after each to create a smooth, shiny dough.
- Pipe the Cream Puffs: Fit a pastry bag with a 5/8-inch plain round tip and fill with dough. Pipe 2-inch rounds onto the prepared baking sheet. Smooth out any peaks with a moistened finger for even puffing.
- Apply Egg Wash: Whisk together the leftover egg and 1 teaspoon of water. Gently brush the tops of the piped dough rounds with this wash to give them a golden finish.
- Bake the Shells: Bake on the center rack for 15 minutes at 425°F. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 20 minutes or until shells are golden brown and crisp.
- Dry the Shells: Turn off the oven and prop open the door with a wooden spoon handle. Leave the cream puff shells inside until the oven cools to warm to help them dry out and maintain their crisp texture. Remove and cool completely on a wire rack.
- Prepare the Filling: In a chilled bowl, whip the cold heavy cream until stiff peaks form. In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth. Gently fold the whipped cream and finely diced strawberries into the cream cheese mixture until well combined.
- Fill the Puffs: Transfer the strawberry cream filling to a pastry bag fitted with an icing tip. Carefully fill each cooled cream puff by inserting the tip into the bottom or side and gently squeezing in the filling.
- Chocolate Topping: Melt the chocolate chips using a double boiler or microwave until smooth. Drizzle or dip the tops of the filled cream puffs in chocolate, then allow to set before serving. Enjoy these delightful strawberry cream puffs fresh for best taste.
Notes
- Make sure the dough cools before adding eggs to avoid cooking them.
- Filling the cream puffs when completely cool prevents sogginess.
- Use cold heavy cream for better whipping results.
- You can substitute strawberries with other fresh berries or fruits.
- Store filled cream puffs in the refrigerator and consume within 2 days for optimal freshness.
