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Strawberry Cream Puffs

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Pinterest image of a cream puff sitting on a piece of burlap with text overlay that says "strawberry cream puff"

From their crisp pastry shells to their strawberry whipped cream filling, strawberry cream puffs are a dessert perfect for spring, for baby showers, or really for any day of the year!

overhead shot of a bowl of strawberries with strawberry cream puffs shells surrounding it

Pinterest image of strawberry cream puffs sitting on a piece of burlap with text overlay that says "strawberry cream puff"

Oh my GOODNESS you guys!  I am literally shaking with excitement about today’s post.  (OK, if I’m being honest I’m probably shaking from excitement combined with the cream puff I had for breakfast.)

But there’s fruit in the cream puff filling, so that makes it an acceptable weekend breakfast right?  

Anyway! Let’s get away from me for a second and discuss the reason for today’s post: my friend Katherine!  She’s the blogger behind Love In My Oven and is getting ready to have her very first baby girl.  Her sweet little daughter will join two big brothers and I (to get back to me for a second) cannot wait to meet the newest addition to their family!

In honor of Katherine’s big news, a bunch of amazing bloggers have gotten together to throw her a virtual baby shower with pink-themed treats.  (Organized by the adorable Kelly from Kelly Lynn’s Sweets and Treats.)

My contribution to the festivities is these delicious and SIMPLE strawberry cream puffs.    

overhead view of the choux pastry before the eggs are added
overhead view of how the choux pastry will look after it's been in the food processor

Choux pastry, the pastry you use for cream puffs (and also eclairs and profiteroles), couldn’t be easier to make.  Honestly–you’ll feel like a professional pastry chef and your friends will never know it only took you like 15 minutes of active time.  (Above is a little visual of the process of making the pastry–you cook flour and butter on the stove, then add eggs as the pastry processes in the food processor.)

The theme of this shower is PINK, hence my addition of strawberries to an easy whipped cream filling.  If you’re not into fruit in your desserts then just omit the strawberries.  No prob!  

And don’t limit yourself to making these for a baby shower.  I’m thinking they’d be a great Easter dessert too!  Make the shells the morning of your celebration, then fill them just before serving.  They’ll be a total hit I guarantee.

Scroll down to see all the delicious pink treats my blogging friends are bringing to the party and click on over to see their recipes; we’ve got you covered from drinks to appetizers to dessert.  You know you’ll never go hungry when a bunch of food bloggers are in charge of the menu 🙂 

Congratulations Katherine, Etienne, and family!  

If you make these strawberry cream puffs, let me know what you think with a comment and recipe rating below! Post a pic on Insta too–tag @theitsybitsykitchen so I can see!

strawberry cream puff sitting on a piece of burlap with a cake stand topped with strawberry cream puffs in the background

strawberry cream puff sitting on a piece of burlap with a cake stand topped with cream puffs in the background
Print
Strawberry Cream Puffs
Prep Time
15 mins
Cook Time
25 mins
Resting time
45 mins
Total Time
1 hr 25 mins
 
Strawberry cream puffs are easier to make than you’d think and they make a great dessert for Mother’s Day, Easter, or any day of the year!
Course: Dessert
Cuisine: French
Servings: 9 people
Author: Kelsie
Ingredients
Pastry shells:
  • 2 large eggs + 1 large egg white
  • 6 tablespoons water
  • 5 tablespoons unsalted butter cut into 10 chunks
  • 2 tablespoons whole milk
  • 1 1/2 teaspoons granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup all-purpose flour sifted
Filling:
  • 1/2 cup sliced strawberries
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • pink gel food coloring if desired
  • additional sliced strawberries to stuff in the cream puffs if desired
Instructions
Pastry shells:
  1. Set up a food processor next to the stove.
  2. Place the eggs and egg white in a glass measuring cup and beat with a fork to combine.
  3. Place the water, butter, milk, sugar, and salt in a small saucepan set over medium heat and bring mixture to a boil, stirring occasionally with a wooden spoon. Remove from the heat and stir in the flour to combine; continue stirring with the wooden spoon until mixture comes together and clears the sides of the pan. Set pan over low heat and cook mixture, stirring constantly, until mixture is shiny and beads of fat appear in the bottom of the pan. (This will take about 3 minutes.)
  4. Quickly transfer the mixture to the food processor and process for 10 seconds to cool a bit. With processor running, slowly pour the beaten eggs through the feed tube in a steady stream. Stop processor, scrape down the sides and bottom of the bowl, then process for 30 seconds more.
  5. Preheat the oven to 425 degrees and adjust a rack to the middle position. Line a large baking sheet with parchment paper and set pan aside.
  6. Fit a pastry bag with a 1/2-inch round tip and fill the bag with the pastry. Pipe into about 9 (2 1/2-inch) mounds on the parchment, spacing about 1 1/2 inches apart. (You can eyeball this or draw circles on the underside of the parchment to use as a guide.) Alternatively, you can just spoon the pastry onto the parchment.
  7. Use your finger or a teaspoon dipped in water to smooth the tops of the mounds.
  8. Bake for 17 minutes at 425, then turn oven down to 375 and bake 6 to 8 minutes more, until puffs are golden. (Don’t open the oven door during this process.)
  9. Remove puffs from the oven and turn the oven off. Use a small, sharp knife to cut a 1-inch slit into the side of each of the puffs, then return them to the oven, propping the oven door open slightly. Let the puffs dry out in the cooling oven for 45 minutes. Transfer to a wire rack to cool completely. (At this point you can freeze the puffs in a zip-top bag for up to 1 month; heat them in a 300-degree oven for 10 minutes before serving.)
Filling:
  1. Process the 1/2 cup of strawberries in the bowl of a food processor until finely pureed; you should have about 1/3 cup of puree.
  2. Beat the heavy cream in the bowl of a stand mixer fitted with the whisk attachment until it thickens. Add the sugar, vanilla, and food coloring (if using), then continue beating until it holds stiff peaks. Gently fold in the berry puree with a rubber spatula.
To serve:
  1. Split the puffs in half and fill each bottom half with filling and top with sliced berries (if desired). Top with the other half of the puff. Serve immediately.

Cream puff shells adapted from Cook’s Illustrated

image of baby shower invite on navy blue background

7-UP RASPBERRY PINK PUNCH from Kelly Lynn’s Sweets and Treats

BEET GOAT CHEESE PHYLLO ROLLS from Looney For Food

YUM YUM SHRIMP WONTON CUPS from Give it Some Thyme

ROASTED BEET AND GOAT CHEESE PASTA from Robust Recipes

PRETTY IN PINK PARTY MIX from Tiny Kitchen Capers

ROASTED BEET AND WHITE BEAN HUMMUS from Crumb Top Baking

IT’S A GIRL BABY SHOWER CAKE from The Sugar Coated Cottage

MELTING MOMENTS COOKIES WITH RASPBERRY BUTTERCREAM from Sugar Salt Magic

STRAWBERRY MOUSSE CUPS from The Beach House Kitchen

ROSE RASPBERRY LYCHEE CUPCAKES from Sift & Simmer

VANILLA GLAZED BAKED DONUTS from Girl Heart Food

CHOCOLATE ROSE TRUFFLES from The Love of Cakes

PRETTY IN PINK PARFAITS from Six Snippets

STRAWBERRY CREAM PUFFS from The Itsy-Bitsy Kitchen

STRAWBERRY ROSE CAKE DONUTS from Ben’s Havoc in the Kitchen

NO CHURN STRAWBERRY ICE CREAM from Kitchen@Hoskins

STRAWBERRY SCONES from 31 Daily

RASPBERRY MOUSSE BROWNIE TRIFLE from Better With Biscuits

STRAWBERRY LEMONADE CUPCAKES from Nourish and Fete

VANILLA DONUTS WITH PINK GLAZE from Sweet Little Baker

STRAWBERRY SOUFFLÉS WITH FRESH STRAWBERRIES from That Skinny Chick Can Bake

NO CHURN STRAWBERRY SHORTCAKE ICE CREAM from The Baking Chocolatess

Related

Comments

  1. Emily K says

    March 22, 2018 at 2:57 pm

    YUM! These creme puffs look amazing! Perfect treat for a baby shower 🙂

    Reply
    • Kelsie says

      March 26, 2018 at 9:23 am

      Thank you, Emily!

      Reply
  2. Christina says

    March 9, 2018 at 11:47 am

    Awww, what a sweet post to your friend! These puffs look absolutely delectable! I’m currently imaging sinking my teeth into the light, buttery, and flakey pastry intertwined with the creamy, strawberry filling. Whelp, I’m drooling all over my desk and have YOU to thank for that. 🙂 Just kidding. But seriously though, I’m dying for a cream puff right NOW!

    Reply
    • Kelsie says

      March 14, 2018 at 12:53 pm

      Haha! Sorry Christina 🙂

      Reply
  3. Monica says

    March 8, 2018 at 2:14 pm

    What a perfect dessert for spring, not to mention for welcoming a new baby girl! I had no idea that choux pastry was so easy to make – I will definitely be trying that sometime soon – it looks so fun, not to mention then you have cream puffs! 🙂

    Reply
    • Kelsie says

      March 8, 2018 at 4:22 pm

      Thank you, Monica! Choux pastry is SO SIMPLE you won’t even believe it!

      Reply
  4. grace says

    March 8, 2018 at 9:54 am

    perfectly executed! i love the hue of that delicious filling too. definitely acceptable any time of day!

    Reply
    • Kelsie says

      March 8, 2018 at 4:21 pm

      Thank you, Grace!

      Reply
  5. Teesh Osita says

    March 7, 2018 at 4:13 pm

    Kelsie, all of the items in your “acceptable as breakfast” list is right up my alley! I love how the baking community online is so supportive of each other. <3

    Reply
    • Kelsie says

      March 8, 2018 at 4:19 pm

      Haha! Thank you, Teesh!

      Reply
  6. stacey @ The Sugar Coated Cottage says

    March 6, 2018 at 12:57 pm

    Wow! Im not sure what I am more excited over, all the strawberries or that perfect cream puff! Well done 😉 . Pinned. Take care.

    Reply
    • Kelsie says

      March 7, 2018 at 7:38 am

      Thank you, Stacey!

      Reply
  7. Kelly @ Kelly Lynns Sweets and Treats says

    March 6, 2018 at 8:02 am

    These cream puffs look perfect! Loving the pink strawberry cream….perfect for the baby shower! Thanks for joining the party Kelsie! Xoxo

    Reply
    • Kelsie says

      March 7, 2018 at 7:37 am

      Thank YOU for organizing it and inviting me. It was so much fun!

      Reply
  8. Deepika|TheLoveOfCakes says

    March 6, 2018 at 5:06 am

    These are so pretty and cute Kelsie!! Love how light and crisp these look..and that strawberry cream filling with fresh strawberries is lovely too! I think this is my favorite pink dessert of the lot so far 🙂

    Reply
    • Kelsie says

      March 7, 2018 at 7:36 am

      Thank you, Deepika!

      Reply
  9. Kim | Give it Some Thyme says

    March 5, 2018 at 6:01 pm

    Cream puffs are right there with cannolis and tiramisu when it comes to dessert. There’s nothing better than tender pastry filled with awesome creamy goodness. Totally pinning and making!!

    Reply
    • Kelsie says

      March 7, 2018 at 7:35 am

      Thank you, Kim!

      Reply
  10. Laura says

    March 5, 2018 at 12:18 pm

    These are beautiful! And so spring-y and festive! I love the idea of strawberry filling. And my fam just loves profiteroles so I may need to whip up some Choux. Yum! Thanks for the recipe!

    Reply
    • Kelsie says

      March 7, 2018 at 7:34 am

      Thank you, Laura!

      Reply
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photo of Kelsie Roehl     Hey there! I’m Kelsie and this is where I share my buttery, sugary, and all-around delicious recipes. I LOVE to bake and I want you to love baking too, so all of my recipes are totally do-able for the home baker.  If you need a little dessert in your life, consider this your one-stop shop for anything sweet! Need a little more info? Here you go!

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