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Strawberry Cream Puffs

Strawberry Cream Puffs Recipe

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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1/2 cup water
  • 1/4 cup unsalted butter, cut into pieces
  • 1 tbsp granulated sugar
  • 1/4 tsp salt
  • 1/2 cup all-purpose flour, spooned and leveled
  • 2 large eggs, room temperature
  • 1 cup heavy cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, hulled and finely chopped

Method
 

  1. Bring water, butter, sugar, and salt to a boil. Add flour all at once, reduce heat to low, and stir until a ball forms and a film appears on the pan bottom, 1–2 minutes.
  2. Cool dough 5 minutes. Beat in eggs one at a time until a smooth, thick paste drops slowly from the spoon.
  3. Preheat oven to 400°F (200°C). Pipe 12–15 mounds onto a lined sheet. Bake 15 minutes at 400°F, then reduce to 350°F (175°C) and bake 15–20 minutes more until deeply golden and firm. Do not open the oven for the first 25 minutes.
  4. Whip cream, powdered sugar, and vanilla to soft peaks. Fold in chopped strawberries gently.
  5. Slice tops off cooled shells, fill with cream, replace tops, and serve immediately.

Notes

Fill the puffs just before serving for the crispiest shells. If the pastry feels soft inside after cooling, return them to a 350°F oven for 5 minutes to dry out. These are best the day they are made.