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Strawberry Cream Puffs Recipe

Fresh strawberry cream puff with vanilla pastry cream on rustic wooden plate.
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These light and dreamy cream puffs feature crisp, golden choux pastry shells filled with a luscious vanilla pastry cream and topped with fresh, sweetened strawberries. A perfect, elegant dessert for summer celebrations or any special occasion.

Ingredients

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  • For the Pâte à Choux Pastry Shells:
  • 1 cup water
  • 1/2 cup (1 stick) unsalted butter, cut into pieces
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon fine sea salt
  • 1 cup all-purpose flour
  • 4 large eggs, at room temperature
  • For the Vanilla Pastry Cream:
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 4 large egg yolks
  • 1/4 cup cornstarch
  • 1/4 teaspoon fine sea salt
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons unsalted butter, cold
  • For Assembly:
  • 1 pound fresh strawberries, hulled and sliced
  • 1 tablespoon granulated sugar (for macerating strawberries)
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar, for dusting

Instructions

  1. Make the pastry cream: Heat milk until simmering. Whisk egg yolks, sugar, cornstarch, and salt until thick. Temper eggs by slowly whisking in half the hot milk, then return all to the saucepan. Cook over medium heat, whisking constantly, until thick and bubbling for 1 minute. Remove from heat, stir in vanilla and cold butter. Press plastic wrap directly on surface and chill for at least 2 hours.
  2. Make the choux pastry: Preheat oven to 425°F (220°C). Line baking sheets with parchment. In a saucepan, bring water, butter, sugar, and salt to a rolling boil. Reduce heat to low, add all flour at once, and stir vigorously until dough forms a smooth ball and a film coats the pan bottom. Transfer to a bowl and cool for 5 minutes.
  3. Incorporate the eggs: Beat the dough briefly to release heat. Add eggs one at a time, beating fully after each until dough is smooth and shiny and falls in a thick ribbon.
  4. Pipe and bake: Pipe 1.5-inch mounds onto prepared sheets. Smooth peaks with a wet finger. Bake at 425°F for 15 minutes, then without opening the oven, reduce temperature to 350°F (175°C) and bake 20-25 minutes more until deep golden and crisp. Turn oven off, crack door open with a spoon, and let shells dry inside for 10 minutes. Cool completely on a wire rack.
  5. Prepare toppings: Toss sliced strawberries with 1 tablespoon sugar and let macerate for 15-20 minutes. Whip the cold heavy cream with powdered sugar to medium-stiff peaks. Fold about 1 cup of the whipped cream into the chilled pastry cream to lighten it.
  6. Assemble: Slice off the top third of each cooled puff. Fill the bottom with the lightened pastry cream. Top with macerated strawberries and their juices. Place the lid back on at an angle. Dust with powdered sugar and serve immediately.

Notes

For best results, assemble just before serving to keep shells crisp. Unfilled shells can be stored in an airtight container at room temperature for 2 days or frozen for up to 2 months. Pastry cream can be made up to 2 days ahead.

Nutrition

Find it online: https://harmonymeal.com/strawberry-cream-puffs-recipe/