Cream Puffs with Strawberries are a very simple recipe to make. Small desserts to serve for an afternoon tea with friends. Perfect as a light dessert to not weigh down our guests. I often prepare the choux pastry the day before for convenience. You can also make the chantilly cream needed for the filling the night before, so that when it’s time to serve the cream puffs to my guests, all that’s left is to fill the choux pastry puffs with cream and strawberries. I decided to present this recipe for Cream Puffs with Strawberries because the beautiful season is upon us, and strawberries are starting to captivate our eyes with their bright red and enchant our palates.
Yesterday, I shared the recipe for a Super Soft Strawberry Cake, so if you, like me, buy a half-kilo tub, you’ll have enough strawberries to make both of these recipes. You will also find the recipe for Strawberry Tiramisu without eggs (with a video recipe on the YouTube channel).
Instead of chantilly cream, you can make the homemade custard and fill your choux pastry cream puffs. Oh, I almost forgot, there’s also the tiramisu cream which is perfect if you want to add a strong coffee flavor to this dessert, just add a few teaspoons of ground coffee to the cream and fill the small cream puffs.
Of course, you can make cream puffs even larger, think of the Zeppola di San Giuseppe, they are also made with choux pastry but have the distinctive shape that identifies them. On the blog, you’ll find my version of the Savory Baked Zeppole di San Giuseppe—a recipe not to be missed! You’ll also find a different version from the classic with only cream and cherry, as I prepared some Baked Zeppole di San Giuseppe with cream and chocolate. One leads to another!
Before leaving you to the cream puffs recipe, remember you can become a follower of the Facebook fan page of Le Ricette di Bea where I publish content every day, follow the Instagram profile Le Ricette di Bea with lots of live stories. You can also choose the newsletter service via email by viewing the blog from a PC, on the right sidebar, there is a box where you can leave your email. I look forward to seeing you!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 1 Hour
- Portions: 20 cream puffs
- Cooking methods: Oven
- Cuisine: French
- Seasonality: Summer, Spring
- Energy 497.96 (Kcal)
- Carbohydrates 40.26 (g) of which sugars 24.95 (g)
- Proteins 7.72 (g)
- Fat 34.73 (g) of which saturated 8.76 (g)of which unsaturated 5.59 (g)
- Fibers 0.97 (g)
- Sodium 249.84 (mg)
Indicative values for a portion of 40 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cream Puffs with Strawberries
- 2 oz oz Milk
- 2 oz oz Water
- g Salt (2 g)
- g Sugar (8 g)
- 1.75 oz oz Butter
- 2.65 oz oz All-purpose flour
- 2 Eggs
- 1 Vanillin (vial)
- 3.5 oz oz Strawberries (100 g)
- to taste Powdered sugar
- 7 oz oz Fresh liquid cream
- 1.75 oz oz Powdered sugar
- 1 Vanillin (vial)
Tools
- 1 Pot
- 1 Oven
- 1 Bowl
- 1 Wooden spoon
- 1 Pastry bag
- 1 Fork
- 1 Container
- 1 Lid
How to Make Cream Puffs with Strawberries
As you can imagine, we start with making the cream puffs, specifically the choux pastry. I always prepare it in a pot with high edges that’s not too large. We pour the 60 g of milk, 60 g of water, a pinch of salt, a pinch of sugar, and 50 g of butter cut into cubes into the pot.
Place the pot on the stove and bring to a boil. As soon as it reaches a boil, remove the pot from the heat and add the 75 g of previously sifted flour all at once, then mix everything vigorously with a wooden spoon to combine well.
Once done, return the pot to the stove and cook for a couple of minutes. You will see the dough start to separate from the sides, forming a well-combined mixture. Do not cook too long, or the dough will dry out too much.
Let it cool for about a minute, then proceed by adding one egg at a time, mixing well, always very vigorously with the wooden spoon, until each egg is well incorporated into the dough. The result will be a smooth, elastic, and homogeneous mixture.
Now let’s bake our lovely choux pastry cream puffs. Preheat the oven to 428°F in static mode. Take our pastry bag, fill it with our dough, and proceed to form the cream puffs on a baking sheet lined with parchment paper, or if you don’t want to use parchment paper, you can simply grease the baking sheet.
Form the cream puffs and bake for the first 15 minutes at 428°F, then lower the oven to 356°F for another 20 minutes or so. You will see them turn golden, which will be the sign that they are ready.
Take out the baking sheet, pierce the bottom of the cream puffs to let the moisture that has built up inside escape. Place them back on the sheet and leave them in the oven at 320°F for another 3 or 4 minutes. Remove the cream puffs from the oven and let them cool completely, otherwise, they may break when you cut them open. As I mentioned earlier, I often prepare them the night before so they cool down completely and lose the internal moisture. This way, I can fill them with the creams I like best without fear of them breaking.
Like the choux pastry, the chantilly cream can also be prepared the day before; just use a container with a lid.
Pour the liquid cream into a bowl, add the vanillin vial, or if you prefer, the vanilla bean sliced lengthwise from which you will remove the small black seeds.
We can perform these steps directly in the container with the lid. Then store in the refrigerator overnight. The next morning, or when we need it, we’ll strain the cream with the help of a cotton or linen cloth, directly into a tall and narrow bowl, I often use the blender container, and slightly whip with electric beaters at maximum speed, gradually adding the powdered sugar.
Now that we have all the ingredients to assemble our cream puffs with strawberries, we can proceed!
Make a clean cut about halfway through the cream puffs, spread the chantilly cream, and place a finely sliced strawberry inside. Arrange the choux pastry cream puffs on a tray and dust them with powdered sugar. Here you have delicious sweet finger foods, one leads to another, be very careful! All that remains is for me to wish you a good appetite, and I look forward to the next recipe!
Notes
On my blog, you’ll also find the recipe for Baked Zeppole di San Giuseppe also made with choux pastry
