Strawberry Cream Puffs Recipe

I absolutely love this Strawberry Cream Puffs Recipe because it’s one of those desserts that feels fancy but isn’t actually that complicated to pull off. Whenever I make these, my family goes crazy for the flaky choux shell paired with the luscious strawberry-infused cream filling. It’s a perfect treat for spring or summer when strawberries are at their peak, but honestly, you can enjoy these any time of year with frozen berries.

What makes this Strawberry Cream Puffs Recipe stand out is the velvety strawberry cream inside the delicate puffs – it’s light, fruity, and just the right amount of sweet. Plus, the option to add the crunchy craquelin topping gives them a beautiful crackly finish that’ll impress any guest. Trust me, once you try these, you’ll want to make them again and again for special occasions or just because.

this Recipe

Ingredients You’ll Need

Each ingredient in this Strawberry Cream Puffs Recipe plays a key role in creating the perfect puff pastry and luscious strawberry cream. Using quality butter and fresh strawberries really makes a difference, so look for the best you can find at your local market.

• Water: Needed to create steam that puffs up the pastry beautifully in the oven.
• Unsalted butter: Cubed and at room temperature to ensure even melting and mixing.
• All-purpose flour: Gives structure to the choux pastry, key for that sturdy yet hollow shell.
• Large eggs: Whisked to blend yolks and whites; you’ll add until you get the right pipeable dough consistency.
• Sea salt: Balances sweetness and enhances flavor without being overpowering.
• White sugar: Adds subtle sweetness to the choux dough and strawberry cream.
• Vanilla extract (optional): Adds depth and warmth to the flavor of your cream filling.
• Frozen or fresh strawberries: Sweet and tangy star ingredient for the cream and optional filling.
• Gelatin powder: Helps stabilize the strawberry cream so it holds its shape when piped.
• Whipping cream (35% fat): Whipped to soft peaks, blending smoothly with the strawberry coulis.
• Confectioner’s sugar: Sweetens the cream delicately and can dust the finished puffs for a pretty touch.
• Craquelin ingredients (optional): Butter, sugar, flour, and salt come together for a crisp and colorful topping.
• Fresh strawberries (optional filling): Diced and lightly sugared for a juicy burst inside your cream puffs.

Variations

One of the things I love about this Strawberry Cream Puffs Recipe is how easily you can tweak it to suit your taste. Whether you want a dairy-free version or prefer a different fruit filling, you can customize it with a few swaps or additions.

• Craquelin Topping Variation: Adding the craquelin gives a sweet, crackly surface that looks so elegant – my family can’t get enough of it.
• Dairy-Free Option: Try coconut cream whipped with a bit of vanilla and powdered sugar instead of whipping cream for a delicious vegan alternative.
• Different Fruit Fillings: I’ve experimented with raspberry coulis or even mango puree; these work beautifully with the same gelatin stabilization technique.
• Chocolate Twist: Add a drizzle of melted dark chocolate on top for extra decadence – it’s a game changer, especially for chocolate lovers.

How to Make Strawberry Cream Puffs Recipe

Step 1: Prepare the Choux Pastry Dough

Start by preheating your oven to 375°F (190°C) so it’s ready when your dough is formed. Combine the salt, water, sugar, and butter in a saucepan over medium heat, stirring occasionally until the water reaches a gentle boil and the butter melts completely. When it’s just boiling, add all the flour in one go off the heat, then stir vigorously with a wooden spoon until it forms a dough that pulls away from the pan. Return it to medium heat and cook for 2 to 5 minutes, stirring, until it’s smooth and forms a ball that can stand upright on the spoon. This step is crucial—you want the dough to dry out enough to hold its shape but not overcook it.

Step 2: Incorporate the Eggs

Transfer the dough to a mixing bowl and let it cool a bit to avoid cooking the eggs when added. Whisk your eggs thoroughly and then add them gradually—four or five additions—mixing well each time. You may find you don’t need all the eggs; the dough should end up glossy and pipeable, thick enough to hold its shape but soft enough to squeeze out easily. I learned early on not to rush here—add the eggs slowly to avoid a runny or overly stiff dough.

Step 3: Pipe and Bake the Puffs

Line a baking sheet with parchment paper and load your dough into a piping bag fitted with a large round tip. Pipe rounds about 1.5 inches wide and 1 inch tall. If you’re using craquelin, top each mound with a frozen disc. Bake the choux pastry in the center of your oven for 30 to 40 minutes without opening the door early—that’s super important for the puffs to rise properly. Once they’re golden and puffed, let them cool completely at room temperature, ideally in a draft-free spot or an open, switched-off oven. This prevents the puffs from collapsing.

Step 4: Prepare the Strawberry Cream Filling

Simmer the strawberries with sugar until soft and syrupy, then blitz it into a smooth coulis with a stick blender. Chill the coulis thoroughly so it’s cold. While that’s chilling, sprinkle gelatin powder over water and let it bloom for about 10-15 minutes, then warm it gently to dissolve without boiling. Meanwhile, whip the cream with vanilla and confectioner’s sugar until soft peaks form, and gently whisk in the melted gelatin. Next, fold in the chilled strawberry coulis until the cream turns a pretty pale pink and holds a soft peak when piped.

Step 5: Assemble the Strawberry Cream Puffs

You can fill your puffs two ways: either cut them in half horizontally and spoon or pipe the cream inside, optionally adding macerated diced strawberries for extra texture, or cut a small ‘x’ in the bottom and pipe the filling in from there. The cream holds its shape beautifully but remains light and airy. Dust the tops with powdered sugar and garnish with a fresh strawberry slice for extra wow factor. Serve immediately for the best texture and flavor experience.

How to Serve Strawberry Cream Puffs Recipe

Garnishes

I usually dust the tops with a fine sprinkle of confectioner’s sugar and add a thin slice of fresh strawberry for a pretty, inviting look. Sometimes I drizzle a little melted white or dark chocolate on top for a fancy twist, especially if I’m serving these at a gathering. You can also add a few fresh mint leaves to brighten the presentation and add a tiny hint of fresh herb flavor.

Side Dishes

These strawberry cream puffs pair beautifully with a simple cup of tea or freshly brewed coffee. I’ve also served them alongside a fresh fruit salad or a scoop of vanilla ice cream if we want a truly indulgent dessert spread. Light and summery, they work well as a sweet centerpiece to a brunch or afternoon snack.

Creative Ways to Present

For parties, I like to arrange the Strawberry Cream Puffs Recipe in a tower shape on a cake stand, piping extra cream rosettes between layers for a dramatic effect. Another fun idea is to serve them in individual glass jars or cups, layering chunks of macerated strawberries with the cream-filled puff pieces — it feels like a deconstructed cream puff dessert. These tricks always get compliments and add a personalized touch!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, I recommend storing filled puffs in an airtight container in the fridge. They will keep well for a day, but the pastry might soften slightly overnight. To keep the puffs crisp, store shells and filling separately if you want to make ahead.

Freezing

I’ve found that you can freeze unfilled choux pastry shells for up to a month. Bake the shells completely and let them cool, then freeze on a tray before transferring to a freezer bag. When ready, fill with freshly made strawberry cream after thawing. The cream itself doesn’t freeze well, so it’s best made fresh.

Reheating

If you’re reheating unfrozen shells, pop them in a 300°F (150°C) oven for about 5 minutes to crisp them back up. Don’t reheat filled cream puffs as the cream will melt and the pastry won’t stay crisp. Fresh filling is always best!

FAQs

Final Thoughts

Making this Strawberry Cream Puffs Recipe has become one of my favorite baking adventures – each step feels rewarding, and the final result never disappoints. I love how it bridges simple ingredients and impressive presentation, and sharing them with friends always feels special. Give it a try, and I promise you’ll be proud to serve these gorgeous, delicious puffs at your next get-together or as a special treat for yourself. Happy baking!

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