Description
Delicate homemade cream puffs filled with strawberry whipped cream make an impressive yet surprisingly easy dessert. These French-inspired pastries feature crispy choux pastry shells and a dreamy cream cheese filling studded with fresh strawberries.
Ingredients
For Profiteroles (Pâte à Choux):
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs (room temperature recommended)
For Cream Filling:
- 8 oz cream cheese or mascarpone cheese, softened at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 2 cups heavy cream, well chilled
- 1 cup finely diced strawberries (fresh recommended)
For Garnish:
- 1 cup sliced strawberries (optional)
- 2 tablespoons powdered sugar, for dusting
Instructions
In a small saucepan, add the butter, salt, and water. Cook over medium-high heat until the butter is melted and the mixture comes to a rolling boil. You’ll see those big bubbles forming—that’s perfect!
Remove from heat and add the flour all at once. Now here’s where you need some arm strength! Stir vigorously with a wooden spoon until a dough ball forms, about 1 minute. It’ll look shaggy at first, but keep going! Return to medium heat and continue cooking the dough for another minute to cook out excess moisture. You’ll know it’s ready when the dough pulls away from the sides of the pan cleanly.
Transfer the dough into a large mixing bowl and allow it to cool until warm to touch, about 10 to 15 minutes. This step is CRUCIAL—if the dough is too hot, the eggs will scramble! Set a timer and be patient, I promise it’s worth it.
Once cooled, begin adding the eggs one at a time. Use a hand mixer or whisk to mix each egg into the dough thoroughly before adding the next one. The dough will look broken and slippery at first—don’t panic! Keep mixing and it’ll come together beautifully. After all eggs are incorporated, the dough should be smooth, glossy, and form a V-shape when you lift the beaters.
Transfer the dough into a prepared pastry bag fitted with a large round tip (or just snip the corner if you don’t have a tip). Pack the dough into the bag without air pockets—squeeze out any air bubbles before you start piping.
Preheat the oven to 425°F and line a large baking sheet with parchment paper. Pro tip: Put a tiny dab of dough under each corner of the parchment to keep it from sliding around!
Pipe small to medium dollops (about 1.5 to 2 inches wide) onto the parchment paper, spacing them at least an inch apart. Hold the bag straight up and down for the most uniform shape. If you get little peaks on top, wet your finger and gently smooth them down—this prevents burning.
Bake the profiteroles at 425°F for 10 minutes (this initial blast of heat creates maximum puff!), then reduce oven temperature to 350°F and bake for an additional 30 to 35 minutes, until deep golden brown. CRITICAL: Do not open the oven door during the baking process—cool air will cause the profiteroles to collapse! I know it’s tempting to peek, but resist!
Once baked, allow the cream puffs to cool completely on the tray—at least 30 minutes. They need to set up properly or they’ll get soggy when you fill them.
In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until smooth, creamy, and completely lump-free—about 2 minutes. Scrape down the sides of the bowl to make sure everything is incorporated.
Pour in the well-chilled heavy cream, then start whisking on medium speed, gradually working your way up to high speed. Whisk until thick and fluffy whipped cream forms with stiff peaks—about 3 to 4 minutes. Don’t overbeat or you’ll end up with butter!
Add the finely diced strawberries last, folding them in gently by hand with a spatula. Be gentle here—you want to keep all that beautiful airiness! If the whipped cream filling starts to get too soft (especially on a warm day), place it into the refrigerator to chill for 30 to 45 minutes, then give it a quick whisk again.
Using a serrated knife, slice each cooled cream puff shell in half horizontally—use a gentle sawing motion. Transfer the strawberry whipped cream into a pastry bag fitted with a star tip. Pipe a generous amount of cream into each bottom shell (don’t be shy!), then close with the top half. Give it a little twist as you place the top—it helps it stick!
If desired, add a slice or two of fresh strawberry to each one for that extra wow factor and dust generously with powdered sugar using a fine mesh sieve. Place the cream puffs into the refrigerator if not enjoying right away. They’re best served within 4 hours of filling for maximum crispiness!
Notes
The V-Shape Test: Your dough is perfect when it forms a V-shape as it falls off your spatula or beaters. Too thin? It won’t hold its shape. Too thick? Your puffs will be dense.
Bake Until DEEP Golden: Under-baked cream puffs will collapse as they cool. They should be a rich, deep golden brown—almost looks too dark, but trust the process!
Avoid Soggy Bottoms: If you notice the bottoms are getting too brown while the tops are still pale, move your rack up one position in the oven.
Egg Adjustment: If your dough seems too loose after adding all four eggs, you might only need 3 eggs or 3 eggs plus 1 egg yolk. Egg sizes vary, so go by consistency, not just the recipe!
Make-Ahead Dough: You can make the choux dough 2 hours ahead and keep it covered at room temperature. Just give it a stir before piping.
Filling Shortcut: In a time crunch? Use store-bought stabilized whipped cream mixed with softened cream cheese and strawberries. Not quite as good, but still delicious!
- Prep Time: 30 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French