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Light and Fluffy Strawberry Cream Puffs

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A delightful recipe for light and fluffy cream puffs filled with fresh strawberry cream, perfect for celebrations or a sweet weekend treat. Easy to make with simple ingredients and a melt-in-your-mouth texture.

Ingredients

Scale
  • 1 cup (240 ml) water
  • 8 tablespoons (115 g) unsalted butter, cut into pieces
  • 1/2 teaspoon salt
  • 1 cup (125 g) all-purpose flour, sifted
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy cream, chilled
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 cup (75 g) fresh strawberries, hulled and pureed
  • Powdered sugar for dusting
  • Extra fresh strawberry slices for garnish

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a medium saucepan, combine 1 cup (240 ml) water, 8 tablespoons (115 g) butter, and 1/2 teaspoon salt. Bring to a rolling boil over medium heat.
  3. Remove from heat and quickly stir in 1 cup (125 g) sifted flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan and forms a ball (about 1-2 minutes).
  4. Let the dough cool for 5 minutes to avoid scrambling the eggs in the next step.
  5. Beat in the eggs one at a time, mixing well after each addition until the dough is smooth, shiny, and holds a thick ribbon when lifted.
  6. Transfer dough to a piping bag and pipe 12 small rounds (about 1.5 inches/4 cm each) onto the prepared baking sheet, leaving space between them.
  7. Bake for 15 minutes at 425°F (220°C), then lower the oven temperature to 350°F (175°C) and bake for an additional 20 minutes until golden and puffed. Avoid opening the oven door during baking.
  8. Remove from oven and prick each puff with a toothpick to release steam. Let cool on a wire rack.
  9. In a chilled bowl, whip 1 cup (240 ml) heavy cream with 1/4 cup (50 g) sugar and 1 teaspoon vanilla extract until soft peaks form.
  10. Gently fold in 1/2 cup (75 g) strawberry puree for a natural blush and flavor.
  11. Slice each puff halfway through horizontally. Spoon or pipe the strawberry cream generously inside. Garnish with a slice of fresh strawberry on top.
  12. Just before serving, sift powdered sugar lightly over the puffs.

Notes

If fresh strawberries aren’t in season, frozen berries thawed and drained work fine. For dairy-free option, swap heavy cream with coconut cream and use plant-based butter in dough. Avoid opening oven door during baking to prevent collapse. Chill bowl and beaters before whipping cream. Assemble just before serving to keep shells crisp. Puffs can be baked ahead and stored airtight at room temperature for 2 days; filled puffs should be refrigerated and eaten within 24 hours.

Nutrition

Keywords: cream puffs, strawberry cream puffs, choux pastry, homemade dessert, light dessert, easy dessert, strawberry cream filling

Find it online: https://magnetmeal.com/light-and-fluffy-strawberry-cream-puffs-recipe-easy-homemade-dessert-tips/