Description
Classic French strawberry cream puffs featuring light and airy choux pastry filled with a luscious mix of fresh strawberries and whipped cream, perfect for an elegant dessert or special occasion treat.
Ingredients
Choux Pastry
- 100 ml whole milk
- 90 g unsalted butter
- 1 tsp white sugar
- ½ tsp sea salt
- 110 g plain or all-purpose flour
- 3 eggs
Filling
- 200 g fresh strawberries (finely diced)
- 100 g heavy cream
- 100 g creme fraiche
- 20 g vanilla sugar
For Dusting
- powdered sugar (for dusting)
Instructions
- Prepare: Heat the oven to 220°C / 425°F and line an oven tray with baking parchment paper. Fit a large round tip to a piping bag for shaping the choux pastry.
- Cook the Choux: In a saucepan over medium heat, combine the whole milk, unsalted butter, white sugar, sea salt, and 100 ml of water. Stir continuously until the butter melts completely. Add all the flour at once, and vigorously beat the mixture with a wooden spoon over the heat until it forms a dough that pulls away from the sides and leaves a light film on the base of the pan.
- Add Eggs: Transfer the hot dough to a stand mixer bowl fitted with the paddle attachment. Allow it to cool for about 5 minutes, then beat in the eggs one at a time until a smooth, consistent dough forms. Transfer this dough to the prepared piping bag.
- Bake: Pipe 20 even rounds onto the lined baking tray, spacing them well as they will expand. Smooth down any peaks with a wet finger. Place in the preheated oven, immediately reduce temperature to 180°C / 350°F / Gas Mark 4, and bake for 30-35 minutes until golden brown, puffed and dry to the touch on the surface.
- Cool: Once baked, turn off the oven and open the door. Prick each puff with a skewer to release steam, then prop the oven door open with a wooden spoon. Leave the puffs inside for 20-30 minutes to dry out thoroughly and prevent sogginess. Afterward, transfer to a wire rack to cool completely.
- Fill: Wash and finely dice the strawberries, placing them on paper towels to absorb excess moisture. Whip together the heavy cream, creme fraiche, and vanilla sugar until stiff peaks form. Slice each cream puff in half horizontally with a serrated knife. Spoon the diced strawberries inside, then pipe the cream mixture over them. Finally, dust the tops with powdered sugar before serving.
Notes
- Drying out the choux puffs in the oven after baking is crucial to prevent sogginess and ensure a crisp texture.
- Using a serrated knife to cut the puffs helps avoid compressing them.
- Chilling the cream mixture before whipping can improve volume and stability.
- The dough must be cool enough before adding eggs to prevent cooking them prematurely.
- Ensure strawberries are well drained to avoid extra liquid in the filling.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
