Ingredients
Pâte à Choux
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Filling
- 8 oz cream cheese (or mascarpone; softened at room temp)
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 cups heavy cream (well chilled)
- 1 cup finely diced strawberries
Garnish
- 1 cup sliced strawberries (optional)
- 2 tbsp powdered sugar (for dusting)
Instructions
- Making the Pâte à Choux: In a small saucepan, combine water, unsalted butter, and salt. Heat over medium-high until the butter melts and the mixture reaches a boil. Add all the flour at once and stir vigorously until a smooth dough ball forms, about 1 minute. Transfer the dough to a large mixing bowl and let cool for 10-15 minutes until warm to the touch.
- Incorporating Eggs: Gradually add the eggs one at a time into the cooled dough, mixing thoroughly with a hand mixer or whisk after each addition until fully incorporated. Transfer the dough into a pastry bag, pressing it in to avoid air pockets.
- Baking the Profiteroles: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Pipe dollops of dough onto the sheet spaced an inch apart. Bake at 425°F for 10 minutes, then lower the temperature to 350°F (175°C) and bake for another 30 to 35 minutes until golden brown. Avoid opening the oven door during baking to prevent collapse. Once baked, allow to cool completely on the tray.
- Preparing the Filling: In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract on medium speed until smooth and creamy. Slowly add chilled heavy cream and whip from medium to high speed until thick and fluffy whipped cream forms. Gently fold in the diced strawberries by hand. If the filling becomes too soft, chill it in the refrigerator for 30-45 minutes and rewhip before using.
- Assembling the Strawberry Cream Puffs: Load the strawberry whipped cream filling into a pastry bag fitted with a star tip. Carefully slice each cooled puff shell in half horizontally with a serrated knife. Pipe a generous amount of filling onto the bottom half and replace the top. Garnish with sliced strawberries if desired. Refrigerate the assembled cream puffs if not served immediately.
Notes
- The baking temperatures and times are critical to ensure the puffs puff fully and set without collapsing; do not open the oven door during baking.
- If the whipped cream filling softens too much, refrigeration and re-whipping will restore its texture for easy piping.
- Substitute mascarpone for cream cheese for a slightly different creamy flavor.
- These cream puffs are best enjoyed the same day but can be refrigerated for up to 1 day.
- Recipe updated 6/9/23 and slightly varies from the original YouTube tutorial.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
