Whether you are celebrating with a partner, friends, or yourself, Strawberry Cream Puffs are an easy treat worth making. This recipe is easy, fun, and adaptable. Here the cream filling is flavored with strawberries, but your creativity only limits the possibilities for other flavor combinations. One of the great things about this recipe is that besides the dried strawberries ( an easy find at most stores), you probably have all the ingredients in your kitchen right now.
What is Pâte à Choux?
Pâte à choux is a super versitile paste that can be piped into cream puffs, eclairs, and Profiteroles. I find that most people are impressed with the desserts. If done correctly, the airy, light texture of the baked-up dough combined with a creamy filling always hits the spot. Besides being delicious, it’s super easy to make.
Flavoring Powdered Sugar:
Powdered sugar, also known as confectioners sugar, or icing sugar, is very easy to flavor and can make a perfect vessel to flavor whipped creams. With the use of extracts, or in this case, ground-up dried fruit, the whipped cream has a light flavor from the strawberry sugar and gets a beautiful natural pink hue- no food coloring needed!
What Makes A Cream Puff Puff?
What Makes A Cream Puff Puff? Pâte à Choux is sort of an ingenious invention. The dough bakes up to impressive heights without chemical rising agents and renders a light, airy treat. So what makes it puff? The heat creates steam from the moisture in the dough, and it becomes trapped. It is essential to have your oven pre-heated adequately before popping your cream puffs in the oven. If it’s not warm enough, you won’t see much of a rise, and you will be left with gummy centers. Another thing, no sneaking a peek! Unless it’s through the oven window, having a look will drop the oven temperature. Let your puffs do their thing in there!
I hope you have a lovely Valentine’s Day and that you give this treat a try! If you make them, make sure to tag me on Instagram!
Strawberry Cream Puffs
- Food Processor
- Pastry Bags with a large round tip
- wooden spoon
- Parchment paper
Pate a Choux
- 1/2 cup Whole Milk
- 1/2 cup Water
- 7 tbsp Unsalted Butter Cubbed
- 1 tbsp Sugar
- 1 tsp Salt
- 1 1/2 cups AP Flour
- 6 Eggs Large/ room temperature
- 1 cup Dried sliced strawberries
- 1 cup Powdered Sugar
- 2 cups Heavy Whipping Cream
Pate a Choux
- Preheat your oven to 425 degrees. line 2 baking sheets with parchment and set aside.
- Bring milk, sugar, butter, and salt to a full boil in a medium saucepan. Stir continually until the butter melts.
- Add the flour all at once, stirring constantly.
- When the dough balls up a bit and there is a thin film forming on the pan's bottom, you're ready to add the eggs. Place the contents in the bowl of a stand mixer.
- Incorporate 5 of the 6 eggs, beating in one at a time. After you've added the 5th egg, lift the paddle. If the paste forms a loose peak there is no need for the additional egg. If not, beat in the last egg.
- On the lined baking sheet, pipe 1 1/2 inch mounds of the paste about an inch apart. Use your fingers or a small spoon dipped in cold water to smooth out any peaks. Bake for 15 minutes, then reduce the heat to 375 degrees for about 10 minutes longer, or until they are golden brown and mostly firm.
- Remove the puffs from the oven and cut a small slit, where you will eventually cut the cap off, to release steam. Turn off the oven and immediately place them back into the warm oven. Prop the door open with a wooden spoon and allow them to dry out inside for about 30 minutes.
- Transfer to a wire rack to cool completely.
- In a food processor, pulse the dehydrated sliced strawberries until they are a fine dust. Add in the sugar and pulse until combined and has a pinkish hue. Divide the strawberry sugar in half.
- Using a chilled bowl and a stand or hand mixer, whip the cream until firm. Slowly add 1/2 cup of the strawberry sugar to the whipped cream until combined and stiff peaks form. Allow the cream to chill until the puffs are ready to be filled.
- Once the puffs have cooled completely, Cut a cap off and fill with the strawberry cream. You can use a small heart cookie cutter and press out heart shapes or replace them on top as is. Dust with more strawberry sugar and serve immediately.
However you plan to celebrate (Or not celebrate), I hope you will give these a go.
*The Pâte à Choux recipe is adapted from a recipe featured on the PBS show Baking with Julia*