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Crispy Strawberry Cream Puffs Recipe Easy Homemade Light Whipped Filling

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Delight in these crispy strawberry cream puffs filled with a light whipped cream filling, perfect for any occasion with a fresh and airy twist on a classic dessert.

Ingredients

Scale
  • 1 cup (240 ml) water
  • ½ cup (115 g) unsalted butter, cut into pieces
  • ¼ teaspoon salt
  • 1 cup (125 g) all-purpose flour (use gluten-free flour blend if needed)
  • 4 large eggs, room temperature
  • 1 cup (240 ml) heavy whipping cream, chilled (can swap with coconut cream for dairy-free)
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (150 g) fresh strawberries, hulled and sliced
  • Optional: 1 tablespoon powdered sugar for macerating strawberries

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 water, unsalted butter, and salt. Bring to a rolling boil over medium-high heat, stirring occasionally.
  3. Remove from heat and immediately add flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan, about 1-2 minutes.
  4. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
  5. Add eggs one at a time, beating well after each addition until the dough is smooth, shiny, and holds a soft peak.
  6. Fill a piping bag with the dough and pipe 1 ½-inch rounds onto the prepared baking sheet, spacing about 2 inches apart. Smooth any peaks with a wet finger.
  7. Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F and bake for another 20-25 minutes until puffed and golden brown. Avoid opening the oven door during baking.
  8. Transfer the cream puffs to a cooling rack and let cool completely before filling.
  9. In a chilled mixing bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  10. Toss sliced strawberries with optional powdered sugar and let sit for 10 minutes to macerate.
  11. Slice each puff in half horizontally. Spoon or pipe whipped cream into the bottom half, add macerated strawberries, then top with the puff’s crown. Serve immediately.

Notes

Do not open the oven door during the first 20 minutes of baking to prevent collapse. Chill bowl and beaters before whipping cream to achieve better volume. Overwhipping cream can cause graininess. Store unfilled puffs at room temperature up to 2 days; filled puffs in fridge up to 24 hours. Re-crisp empty puffs in a 300°F oven for 5 minutes if needed.

Nutrition

Keywords: cream puffs, strawberry dessert, choux pastry, whipped cream filling, easy dessert, homemade cream puffs, light dessert, gluten-free option, dairy-free option

Find it online: https://evabakery.com/crispy-strawberry-cream-puffs-recipe-easy-homemade-light-whipped-filling/