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Strawberry Cream Puffs

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These Strawberry Cream Puffs are delicate and airy choux pastries filled with a luscious strawberry cream filling. Topped with powdered sugar or a drizzle of chocolate, they make an elegant dessert for any occasion.

Ingredients

Scale

For the Choux Pastry (Pâte à Choux):

  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) whole milk
  • 1/2 cup (115 g) unsalted butter
  • 1/4 teaspoon salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs

For the Strawberry Cream Filling:

  • 1 cup (240 ml) heavy whipping cream
  • 1/4 cup (30 g) powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup (75 g) fresh strawberries, finely diced

For Topping (Optional):

  • Powdered sugar for dusting
  • Melted chocolate for drizzling

Instructions

1. Make the Choux Pastry:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine water, milk, butter, and salt. Bring to a boil over medium heat.
  3. Remove from heat and immediately stir in the flour all at once. Mix vigorously until the dough pulls away from the sides of the pan and forms a ball.
  4. Return the pan to low heat and cook the dough for 1–2 minutes, stirring constantly, to remove excess moisture.
  5. Transfer the dough to a mixing bowl and let cool for 5 minutes.
  6. Add the eggs one at a time, mixing thoroughly after each addition. The dough should be smooth and shiny.
  7. Spoon or pipe the dough onto the prepared baking sheet into 2-inch mounds, spacing them about 2 inches apart.
  8. Bake for 25–30 minutes, or until puffed and golden brown. Do not open the oven during baking. Let cool completely on a wire rack.

2. Make the Strawberry Cream Filling:

  1. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Gently fold in the diced strawberries. Refrigerate until ready to use.

3. Assemble the Cream Puffs:

  1. Slice the cooled choux pastries in half horizontally.
  2. Pipe or spoon the strawberry cream filling onto the bottom halves. Place the tops back on.

4. Add Toppings:

  1. Dust the cream puffs with powdered sugar or drizzle with melted chocolate for an elegant finish.

Notes

  • For extra flavor, puree some of the strawberries and gently fold the puree into the whipped cream.
  • Store cream puffs in the refrigerator for up to 2 days, but assemble just before serving to keep the pastry crisp.
  • Freeze unfilled choux shells in an airtight container for up to 1 month. Reheat in the oven for 5–7 minutes to refresh.

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