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Light and Fluffy Strawberry Cream Puffs

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These light and fluffy strawberry cream puffs feature airy choux pastry shells filled with fresh strawberry whipped cream, offering a perfect balance of crisp texture and fruity sweetness for an easy homemade dessert.

Ingredients

Scale
  • 1 cup water (240 ml)
  • ½ cup unsalted butter, cut into pieces (113 g)
  • 1 tablespoon granulated sugar (12 g)
  • ¼ teaspoon salt
  • 1 cup all-purpose flour, sifted (125 g)
  • 4 large eggs, room temperature
  • 1 cup heavy cream, chilled (240 ml)
  • 3 tablespoons powdered sugar (24 g)
  • 1 teaspoon pure vanilla extract
  • ½ cup strawberry purée (about 6–8 fresh strawberries, blended and strained)
  • Fresh strawberries, sliced (for garnish)
  • Powdered sugar for dusting (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium saucepan, combine 1 cup water, ½ cup unsalted butter, 1 tablespoon sugar, and ¼ teaspoon salt. Bring to a rolling boil over medium heat, stirring occasionally.
  3. Remove the saucepan from heat and immediately add 1 cup sifted flour all at once. Stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball, about 1-2 minutes.
  4. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
  5. Beat in the eggs one at a time, mixing well after each addition until the dough is glossy and pipeable. If too stiff, add a tiny splash of water or egg white.
  6. Transfer the dough to a piping bag fitted with a round tip. Pipe small rounds about 1½ inches (4 cm) in diameter, spacing them 2 inches (5 cm) apart on the baking sheet.
  7. Bake at 425°F (220°C) for 10 minutes, then lower the temperature to 350°F (175°C) and bake for another 20-25 minutes until golden brown and puffed. Avoid opening the oven door during the first 20 minutes.
  8. Remove from oven and poke a small hole in each puff with a skewer or knife to release steam. Let cool completely on a wire rack.
  9. In a chilled bowl, whip 1 cup heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla until soft peaks form.
  10. Fold in ½ cup strawberry purée gently, trying not to deflate the cream. Adjust sweetness if needed.
  11. Slice the cooled puffs in half horizontally. Pipe or spoon the strawberry whipped cream generously into the bottom halves, then sandwich with the tops.
  12. Garnish with fresh sliced strawberries and a dusting of powdered sugar if desired. Serve immediately.

Notes

Do not open the oven door during the first 20 minutes of baking to prevent collapse. Poke a hole in each puff after baking to release steam and keep them crisp. Use chilled cream and bowl for best whipped cream results. Assemble cream puffs just before serving to avoid sogginess. Baked shells can be stored up to 2 days at room temperature and reheated at 300°F for 5 minutes to crisp before filling.

Nutrition

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

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