Description
Delightfully light and airy Strawberry Cream Puffs featuring a homemade choux pastry filled with a luscious mascarpone and strawberry cream filling, and topped with a smooth strawberry-flavored white chocolate ganache. Perfect for parties or special occasions.
Ingredients
Choux Pastry
- 240 ml whole milk
- 4 oz unsalted butter
- 1/2 tsp sea salt
- 135 g all purpose flour (unbleached)
- 2 tsp vanilla extract
- 4 eggs (lightly beaten)
Strawberry Puree and Mascarpone Filling
- 6 oz strawberries (half a pint, stemmed and halved)
- 1 tsp sugar
- 16 oz mascarpone cheese (room temperature)
- 1 cup heavy cream (cold)
- 3/4 cup icing sugar (powdered sugar)
- 1 tsp vanilla extract
Strawberry Ganache
- 4 oz white chocolate chips
- 2 tbsp coconut oil
- 2 tsp strawberry powder
Instructions
- Preheat Oven: Preheat your oven to 370°F (188°C) and place the rack in the middle position for even baking.
- Prepare Choux Pastry Base: In a saucepan over medium heat, combine the whole milk, unsalted butter, and sea salt. Stir until the butter has melted and the mixture reaches just a boil.
- Add Flour: Remove the saucepan from heat and add all the flour at once. Stir rapidly with a wooden spoon to absorb the liquid, then return the pan to the heat. Cook for 2-4 minutes, stirring constantly, until the dough forms a clump that pulls away from the pan sides. Test the dough by standing a wooden spoon upright in it; if it holds, it is ready. Transfer the dough to a large bowl and cool for a few minutes.
- Incorporate Eggs and Vanilla: Using a mixer or whisk, add vanilla extract to the cooled dough. Then, add the eggs one at a time, mixing thoroughly after each addition. The dough’s consistency should resemble a dry custard that forms a ‘v’ when the spoon is held vertically. Adjust egg quantity if dough is too wet or dry.
- Pipe Dough: Using a piping bag with a large tip, spoon, or a gallon-sized Ziploc bag as a piping bag, pipe 12-15 circles per baking sheet, each measuring 1.5-2 inches. Wet your finger to smooth out any points or bulges.
- Bake Pastry Shells: Bake each sheet individually for 25 minutes. Insert a toothpick to test; if needed, bake an additional 8-15 minutes until shells are crisp and set. Let them cool completely.
- Make Strawberry Puree: In a covered saucepan, cook 6 oz strawberries with 1 tsp sugar over medium heat until juices release (~3 minutes) and berries soften (~4-5 minutes). Blend or food process until smooth, then refrigerate for at least 5 minutes.
- Prepare Mascarpone Filling: Strain the strawberry puree into a bowl. Add mascarpone cheese, cold heavy cream, icing sugar, and vanilla extract. Beat the mixture to soft peaks using a mixer. Refrigerate until needed.
- Fill Cream Puffs: Using a smaller piping tip, fill each cooled pastry shell fully with the mascarpone and strawberry cream filling.
- Prepare Strawberry Ganache: In a microwave-safe bowl, melt white chocolate chips and coconut oil by microwaving in 15-second intervals, stirring well after each, until smooth. Alternatively, melt over a bain marie. Stir in strawberry powder until fully incorporated and smooth.
- Dip Cream Puffs: Dip each filled cream puff into the strawberry ganache to coat. Serve immediately for the best texture and flavor.
Notes
- For best results, bake each tray of choux pastry separately to ensure even cooking.
- Ensure the dough is the correct consistency before piping to avoid flat or overly dense pastries.
- Keep the mascarpone filling chilled until ready to fill to maintain structure.
- The strawberry powder in the ganache adds both color and natural strawberry flavor; do not omit for authentic taste.
- Serve cream puffs shortly after dipping in ganache to avoid sogginess.
- Prep Time: 1 hour 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
