Strawberry Cream Puffs

Strawberry Cream Puffs, or profiteroles, are a delightful tea-time treat. The simple choux pastry, filled with whipped cream and strawberries, makes a dessert perfect for any occasion. You'll be amazed at how light and airy they are. Love at first bite!

Choux pastry, or pâte à choux, has to be one of the greatest kitchen inventions ever. Light and impossibly airy, it’s the go-to pastry for delightful tea-time treats like eclairs, profiteroles, or today’s recipe: Strawberry Cream Puffs.

Filled with freshly whipped cream and sweet springtime strawberries, these cream puffs always vanish as soon as I bring them to the table!

Strawberry Cream Puffs on a plate.

Ingredients

To make Strawberry Cream Puffs, you’ll need the following simple ingredients:

  • Flour: Plain or all-purpose flour is suitable for this recipe.
  • Butter: I always use unsalted butter in my baking to control the amount of salt in the finished product.
  • Eggs: Add flavour, colour, and lift to the dough, giving the cream puffs their unique airiness. I use German size M eggs, which are closer to a large in most countries.
  • Sugar and salt: To add a touch of sweetness and balance to the dough. You’ll also need powdered sugar to dust the finished cream puffs.
  • Cream and Creme Fraiche: Combining heavy whipping cream with a bit of creme fraiche gives it a delicious tanginess and helps it to keep its shape.
  • Strawberries: For this recipe, try to find the sweetest strawberries you can. You don’t need too many, so it’s worth splurging on the good ones. If it’s not strawberry season, you could replace them with raspberries or other fresh berries.
Strawberries falling into a bowl.
Unbaked Cream Puffs on a tray.

Instructions

Despite its reputation for being a little finicky, making choux pastry is actually quite straightforward. To make Strawberry Cream Puffs:

  1. First, prepare by heating the oven to 220°C / 425°F, lining a large oven tray with baking parchment paper and fitting a wide round tip to a piping bag.
  2. Next, make the choux pastry by heating the milk, butter, sugar, salt and 100ml of water in a saucepan. When the butter has melted, add the flour all at once and beat vigorously over the heat for 2-3 minutes until the dough comes easily away from the sides of the pan and a film of flour forms on the base of the pan.
  3. Transfer the pastry to the bowl of a stand mixer with the paddle or dough hook attachment fitted. Allow it to cool for 5 minutes, then beat in the eggs one after the other until the dough is thick and glossy. Transfer to the prepared piping bag.
  4. Spray or sprinkle a little water onto the baking tray, then pipe 20 round puffs onto the baking paper. To flatten the peaks, press down gently with a wet finger. 
  5. Transfer to the preheated oven, turn the heat down to 180°C, and bake for 30-35 minutes until golden brown, well puffed, and the surface looks dry. Turn the oven off, open the oven, and prick each cream puff with a toothpick or wooden skewer to release the steam. Then, prop the door open with a wooden spoon and leave to dry for 20 minutes. Transfer to a wire rack to cool completely before cutting in half with a serrated knife.
  6. To make the filling, whisk the cream, creme fraiche and vanilla sugar until the mixture forms stiff peaks and finely dice the strawberries. Either fold the strawberries under the cream and pipe into the cream puffs, or spoon them into the cream puff cases before piping the whipped cream on top.
  7. Dust generously with powdered sugar and serve.
Baked Cream Puffs on a tray.
Filled Strawberry Cream Puffs Close up.

FREQUENTLY ASKED QUESTIONS

Can I make cream puff shells in advance?

Yes, cream puff shells can be made 2-3 days in advance and kept in an airtight container at room temperature. They will soften over time, so you may want to crisp them back up in the oven for 5 minutes or so before using them.

Can I make the choux pastry without milk?

Yes, replace it with the same amount of water.

I need the cream puffs to be stable for longer. What should I use as a filling?

In this case, I would fill them with vanilla pastry cream (click link for recipe) instead, as it will stay stable longer than fresh cream. Alternatively, you could pipe softened ice cream into them and freeze them.

Jay Wadams shaking powdered sugar onto a cake stand of strawberry cream puffs.
Filled Strawberry Cream Puffs on a cake stand.

Strawberry Cream Puffs Recipe

Strawberry Cream Puffs on a plate.

Strawberry Cream Puffs

Jay Wadams
Strawberry Cream Puffs, or profiteroles, are a delightful tea-time treat. The simple choux pastry, filled with whipped cream and strawberries, makes a dessert perfect for any occasion. You'll be amazed at how light and airy they are. Love at first bite!
No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Serves 20 cream puffs

Ingredients
 

for the choux pastry:

  • 100 ml whole milk
  • 90 g unsalted butter
  • 1 tsp white sugar
  • ½ tsp sea salt
  • 110 g plain or all-purpose flour
  • 3 eggs

for the cream filling:

  • 200 g fresh strawberries, finely diced
  • 100 g heavy cream
  • 100 g creme fraiche
  • 20 g vanilla sugar
  • powdered sugar, for dusting

Instructions
 

  • PREPARE: Heat the oven to 220°C /425°F and line an oven tray< with baking parchment paper. Fit a large round tip to a piping bag.
  • COOK THE CHOUX: Combine the milk, butter, sugar, salt and 100ml of water in a saucepan. Cook over medium heat, stirring until the butter has melted. Add the flour all at once and beat vigorously with a wooden spoon over heat until a light film of flour forms on the base of the pan and the dough pulls away from the sides.
  • ADD EGGS: Transfer the dough to the bowl of a stand mixer with the paddle attachment or dough hook fitted. Allow to cool for 5 minutes, then beat in the eggs, one by one, until a smooth dough forms. Transfer to the prepared piping bag.
  • BAKE: Pipe 20 rounds onto your prepared baking sheet, leaving space between each as the choux will expand as it bakes. If there are any peaks on the choux, pat them down with a wet finger. Transfer to the oven, turn the heat down to 180°C / 350° F / Gas 4 and bake for 30-35  minutes until puffed, golden brown, and the surface looks dry.
  • COOL: Turn off the heat, then open the oven door and prick each puff with a skewer or toothpick to let the steam escape. Prop the oven door open with a wooden spoon and leave the puffs in the oven for 20-30 minutes. This helps dry the puffs out and eliminate any excess moisture. Transfer to a wire rack to cool completely.
  • FILL: Wash the strawberries, then dice them finely. Place the chopped strawberries on a paper towel to soak up excess liquid. Beat the cream, creme fraiche and vanilla sugar together until the cream has stiff peaks. Use a serrated knife to cut each cream puff in half, spoon in some strawberries, and then pipe in the cream. Dust with icing sugar before serving.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition

Serving: 1cream puff | Calories: 100kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 43mg | Sodium: 74mg | Potassium: 50mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 262IU | Vitamin C: 6mg | Calcium: 22mg | Iron: 0.4mg
Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #daysofjay on Instagram so I can see your delicious creations.
Course | Sweet Things
Cuisine | French
SHARE THIS RECIPE:
Jay Wadams
Jay Wadams

Jay Wadams is a cookbook author, food photographer and Le Cordon Bleu Gastronomy and Nutrition graduate. Based in Italy 🇮🇹 Germany 🇩🇪 and Australia 🇦🇺.

Articles: 337

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating