Strawberry Cream Puffs Recipes

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STRAWBERRY CREAM PUFFS



Strawberry Cream Puffs image

Lots of people think cream puffs are difficult to make-but I've never had these fail me! By now, I can't remember whether I came across this recipe somewhere or made it up myself. I began cooking quite young, and strawberry Cream Puffs were always a favorite of my younger sister. She lives in California now...I make them whenever she visits! My husband's diversified farmer with an emphasis on farrow-to-finish hogs. We have three children (5 years, 3 years and 6 months).

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 cream puffs.

Number Of Ingredients 13

1 cup water
1/2 cup butter, cubed
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
CREAM FILLING:
2 pints fresh strawberries, sliced
1/2 cup sugar, divided
2 cups heavy whipping cream
Confectioners' sugar
Additional sliced strawberries
Mint leaves

Steps:

  • In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.

Nutrition Facts : Calories 377 calories, Fat 29g fat (17g saturated fat), Cholesterol 175mg cholesterol, Sodium 196mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.

STRAWBERRY CREAM PUFFS



Strawberry Cream Puffs image

Make and share this Strawberry Cream Puffs recipe from Food.com.

Provided by Marie

Categories     Dessert

Time 1h5m

Yield 12 cream puffs

Number Of Ingredients 10

1 cup water
1/2 cup butter, cut up
1/4 teaspoon salt
1 cup flour
4 large eggs
2 cups heavy cream
1/4 cup confectioners' sugar
1 (12 ounce) package thawed and drained frozen strawberries, in syrup (save 2 tablespoons of syrup)
2 tablespoons reserved drained strawberry syrup
1 teaspoon vanilla extract

Steps:

  • In a saucepan, heat water, butter and salt over medium high heat until butter melts.
  • Reduce heat to low and add flour all at once, stirring until mixture forms a ball.
  • Remove from heat and cool for 10 minutes.
  • Add eggs to flour mixture one at a time, beating well after each addition, then cool for 10 minutes.
  • Drop by 1/4 cupfuls onto greased baking sheet, making 12 puffs.
  • Bake at 400° for 35 minutes or until golden brown.
  • Remove from oven and let cool on wire rack.
  • To prepare filling, beat heavy cream at medium speed just until thickened.
  • At low speed, add confectioner's sugar, 2 tablespoons of reserved strawberry syrup and vanilla and beat until soft peaks form.
  • Fold in drained strawberries.
  • Cut tops off puffs and remove any soft dough from inside.
  • Fill with strawberry filling and replace top.
  • Sprinkle with confectioner's sugar.

Nutrition Facts : Calories 287.7, Fat 24.1, SaturatedFat 14.5, Cholesterol 145.2, Sodium 142.6, Carbohydrate 14.3, Fiber 0.9, Sugar 4, Protein 4.2

STRAWBERRY CREAM PUFFS EXTRAORDINAIRE



Strawberry Cream Puffs Extraordinaire image

Provided by Food Network

Categories     dessert

Yield 10 to 12 servings

Number Of Ingredients 19

3/4 cup butter
1 1/2 cup water
3/8 teaspoon salt
1 1/2 cups all-purpose flour
6 eggs
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 cup heavy whipping cream
1 tablespoon Whip Cream Aid (available online and at specialty baking supply stores)
1 pint strawberries
2 squares semisweet chocolate
2 tablespoons butter
1 cup powdered sugar
3 tablespoons milk

Steps:

  • Preheat the oven to 400 degrees F.
  • In 10-inch Dutch oven over medium heat, heat butter, water and salt until boiling. Remove from heat. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves the sides of the Dutch oven. Add eggs 1 at a time, beating well after each, until smooth. Cool mixture slightly.
  • Using a pastry bag and large tip, drop 3-inch circles of choux paste around in a circle in a 12-inch shallow Dutch oven with a parchment paper circle on the bottom. Bake 50 to 70 minutes, or until golden, firm and dry. Take off heat and leave in oven for 15 minutes. Cool. Use a timer and rotate lid and pot.
  • While puff ring is cooking, prepare Almond Pastry Cream. Mix sugar, flour, salt and milk together and cooking over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. In a small bowl beat egg yolks slightly. Temper the egg yolks by beating a small amount of the hot mixture into the eggs. Slowly pour the egg mixture back into the milk mixture, stirring well. Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well. Do not boil. Remove from heat. Stir in vanilla and almond extracts and cool. Whip heavy whipping cream to stiff peaks, adding whip cream aid now, and fold into cooled pastry cream.
  • After puff ring cools, with a sharp knife, carefully cut puff ring in half horizontally. With spoon, remove soft interior and discard, leaving hollow ring shell. Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell. Refrigerate to set up.
  • Prepare chocolate glaze by melting the chocolate and butter together in a 5-inch Dutch oven, stirring constantly. Stir in powdered sugar and milk until smooth. Cool. Spread on top of ring while slightly warm. Refrigerate ring.
  • To serve, fill center of ring with fresh chocolate-dipped strawberries and serve immediately.

EASY MINI STRAWBERRY CREAM PUFFS



Easy Mini Strawberry Cream Puffs image

A perfect Valentine's Day treat! You'll need to put a bit of muscle into beating the dough, but just think of it as pre-burning calories. Once you taste these, it's really hard to stop at one. Delicious! Also great filled with ice cream and dipped in chocolate. These freeze well.

Provided by Nicole

Categories     Pastries

Time 45m

Yield 12

Number Of Ingredients 9

½ cup water
¼ cup unsalted butter
1 pinch salt
½ cup all-purpose flour
2 large eggs
½ cup cold whipping cream
1 teaspoon white sugar
12 large strawberries, hulled
1 tablespoon powdered sugar, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
  • Combine water, butter, and salt in a saucepan; bring to a boil.
  • Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
  • Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
  • Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
  • Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
  • Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
  • Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.

Nutrition Facts : Calories 108.5 calories, Carbohydrate 6.7 g, Cholesterol 54.8 mg, Fat 8.4 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5 g, Sodium 29.5 mg, Sugar 1.9 g

STRAWBERRY-LEMON CREAM PUFFS



Strawberry-Lemon Cream Puffs image

A tangy lemon filling chock-full of berry slices is tucked inside these tender puffs. My husband is impressed with their great taste and appearance. I like how easy the puffs are to make. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 13

1 cup water
1/4 cup butter, cubed
1 cup all-purpose flour
4 large eggs
FILLING:
1/4 cup sugar
1-1/2 tablespoons cornstarch
1 can (5 ounces) evaporated milk
1 cup vanilla yogurt
1-1/2 teaspoons lemon extract
1/4 teaspoon butter flavoring
1 cup sliced fresh strawberries
1/2 teaspoon confectioners' sugar

Steps:

  • In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets., Bake at 400° for 30 minutes or until golden brown. remove to wire racks. Immediately split puffs open and remove tops; discard soft dough from inside. Cool puffs., For filling, combine sugar and cornstarch in a saucepan. Stir in milk and yogurt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon extract and butter flavoring. Cool. Fold in strawberries. Chill. , Fill the cream puffs just before serving. Dust with confectioners' sugar.

Nutrition Facts : Calories 192 calories, Fat 8g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 101mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE STRAWBERRY CREAM PUFFS RECIPE BY TASTY



Chocolate Strawberry Cream Puffs Recipe by Tasty image

Here's what you need: strawberries, egg yolks, heavy cream, granulated sugar, cornstarch, water, butter, flour, vanilla, eggs, chocolate chips

Provided by Alix Traeger

Categories     Desserts

Yield 15 servings

Number Of Ingredients 11

10 strawberries
2 egg yolks
2 cups heavy cream
¼ cup granulated sugar
¼ cup cornstarch
1 cup water
8 tablespoons butter
1 cup flour
1 tablespoon vanilla
3 eggs
1 cup chocolate chips

Steps:

  • Preheat oven to 425°F (220°C).
  • Cut the tops off the strawberries and cut into pieces. Set aside.
  • In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
  • Once the mixture starts to thicken, add in the strawberries, stirring until smooth.
  • Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
  • In a pot, combine the water and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
  • Add in the vanilla and eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.
  • On a baking sheet lined with parchment paper, pipe 1-inch (2½ cm) mounds.
  • Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
  • Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
  • Microwave the chocolate at 30-second intervals until smooth. Mix in coconut oil if using.
  • Dip the top of each filled cream puff into the chocolate, dripping off any excess.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 19 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, Sugar 8 grams

STRAWBERRY CREAM PUFFS WITH STRAWBERRY SAUCE



Strawberry Cream Puffs with Strawberry Sauce image

Categories     Milk/Cream     Mixer     Berry     Dessert     Bake     Valentine's Day     Kirsch     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 18

Number Of Ingredients 17

Cream puffs
3/4 cups water
3 tablespoons unsalted butter, cut into pieces
1/4 teaspoon salt
1/4 teaspoon sugar
3/4 cup all purpose flour
3 large eggs
Filling
1 cup chilled whipping cream
1 teaspoon plus 2 tablespoons sugar
1/4 teaspoon kirsch (clear cherry brandy)
1/8 teaspoon vanilla extract
6 large strawberries, hulled
Strawberry sauce
2 1-pint strawberries, hulled
3 tablespoons sugar
Powdered sugar

Steps:

  • For cream puffs:
  • Preheat oven to 375°F. Line baking sheet with parchment paper. Combine water, butter, salt and sugar in heavy medium saucepan. Bring to boil, stirring to melt butter. Add flour; using wooden spoon, stir vigorously until mixture clumps together, forming ball. Stir 1 minute longer. Remove from heat. Transfer dough to medium bowl. Using electric mixer, add eggs 1 at time, beating until dough is smooth after each addition (dough will be slightly soft and shiny).
  • Using 1 rounded tablespoon dough for each cream puff, spoon dough onto prepared baking sheet, spacing about 2 inches apart and forming mounds about 3/4 inch to 1 inch high and 1 1/4 inches in diameter. Using moist fingertips, gently press tops of cream puffs flatten any peaks. Bake until golden brown, about 37 minutes. Transfer baking sheet to rack; let cream puffs cool. (Can be made 4 hours ahead. Let stand at room temperature.)
  • For filling:
  • Beat cream, 1 teaspoon sugar, kirsch and vanilla in medium bowl until stiff peaks form. Combine 6 strawberries and 2 tablespoons sugar in small bowl. Using fork, crush berries. Fold crush strawberry mixture into cream.
  • Cut top third off each cream puff. Place cream puff bottoms, cut side up, on plates. Spoon filling into bottoms, mounding slightly. Ladle sauce over, allowing sauce to spill onto plates. Top with cream puff tops. Dust with powdered sugar.
  • For sauce:
  • Puree 1 basket strawberries in processor. Transfer to bowl. Stir in sugar. Quarter remaining strawberries; add to sauce.
  • Makes about 2 1/3 cups.

STRAWBERRY CREAM CHEESE CLOUDS



Strawberry Cream Cheese Clouds image

This is a heavenly dessert. It is light and fluffy just like a cloud. Absolutely no one will be able to resist this. Trust me.

Provided by Michelle

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 45m

Yield 12

Number Of Ingredients 7

2 (10 ounce) packages puff pastry shells
2 pounds fresh strawberries
1 tablespoon white sugar
2 (8 ounce) packages cream cheese
½ cup white sugar
1 tablespoon vanilla extract
2 cups heavy cream

Steps:

  • Bake the frozen pastry shells as instructed on the box. Each box contains six pastry shells. Using two boxes, all twelve will fit on a large baking sheet. After they are done, remove top and hollow out the inside of pastries. Set tops aside to use later as garnish.
  • Slice strawberries lengthwise into medium-thin pieces. Sprinkle with 1 tablespoon sugar and set aside to chill in a medium bowl.
  • In a large bowl, beat together cream cheese, 1/2 cup sugar and vanilla until smooth. In a separate large mixing bowl, whip heavy cream until stiff peaks form (about 3 minutes). Fold whipped cream into cream cheese mixture. Set aside and chill.
  • Fill each pastry with cream cheese until it just reaches the top. Spoon strawberries over top. Use the pastry tops as a garnish with a dollop of the cream cheese mixture and a strawberry slice on top.

Nutrition Facts : Calories 522.1 calories, Carbohydrate 33.5 g, Cholesterol 95.4 mg, Fat 41 g, Fiber 2.3 g, Protein 8.2 g, SaturatedFat 20.9 g, Sodium 358.1 mg, Sugar 15.3 g

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STRAWBERRY CREAM PUFFS AKA PROFITEROLES | PROPORTIONAL PLATE
2021-06-17  · First, make the strawberry puree by cooking 6 ounces (half of one pint) of stemmed and halved strawberries with 1 teaspoon of sugar covered until the juices release e (~3 minutes) and then another 4-5 minutes until soft. Then blend or food process until smooth. Refrigerate to cool it for at least 5 minutes.
From proportionalplate.com
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STRAWBERRY CREAM PUFFS - THE ITSY-BITSY KITCHEN
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. 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.
From itsybitsykitchen.com
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CREAM PUFFS WITH STRAWBERRY CREAM FILLING RECIPE - EAT SMARTER USA
Soak gelatin sheets in a bowl of cold water until softened, about 10 minutes. Whip cream with with the whip cream stablizer and vanilla sugar until stiff. Squeeze the gelatine and melt it in a small pot at low temperature with a small amount of strawberry puree. Add gelatin-strawberry mix to remainder of puree and fold in whipped cream.
From eatsmarter.com
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STRAWBERRY CREAM PUFFS - CHOWHOUND
2021-10-22  · Cut the cooled puffs in half horizontally. Cut off about 3/4 inch from one corner of the strawberry mousse–filled bag and pipe the mousse onto the bottom halves of the puffs (you should not have...
From greatist.com
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STRAWBERRY TURNOVERS (WITH PUFF PASTRY!) - LIVE WELL BAKE OFTEN
2016-03-03  · Set aside. In a medium sized mixing bowl, mix together the chopped strawberries, sugar, and cornstarch until well combined. Set aside. In a separate mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until fully combined.
From livewellbakeoften.com
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STRAWBERRY CREAM PUFFS & DATE NIGHT IN IDEAS
2017-02-10  · 1 cup fresh strawberries sliced Instructions Preheat oven to the temperature required by your puff pastry packaging. In a large bowl add the heavy cream, extract, and 2 tablespoons of powdered sugar. Mix on high for 3-5 minutes until stiff peaks form in the cream. Add cream to a piping bag with a large star tip. Place cream in the fridge.
From savvysavingcouple.net
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HOW TO BAKE STRAWBERRY CREAM PUFFS - RECIPE MASH
Slice the puff rings horizontally into halves and scrap out the interior of each bottom half, using a sharp knife. Pipe the pastry cream into the hollowed cavity and top it up with a sliced strawberry. Place the top half over the strawberry and arrange them on a baking sheet. Leave in the fridge until they set. Serve chilled.
From recipemash.com
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STRAWBERRY CREAM PUFF CAKE RECIPE | MEL'S KITCHEN CAFE
2021-03-07  · Whip with the mixer until the mixture is thick and creamy, 2-3 minutes. Spread the filling over the cooled cream puff shell, cover with plastic wrap and refrigerate for at least an hour or up to 24 hours. Combine the strawberries and sugar and let the mixture sit for 5-10 minutes (or up to several hours) before serving.
From melskitchencafe.com
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STRAWBERRY CREAM PUFFS - GLORIOUS TREATS
2014-02-06  · Add vanilla, then add strawberry puree, a little at a time. Continue mixing, and beat until fully incorporated. Fold cheesecake mixture into the whipped cream, and stir gently until fully combined. Taste to check for sweetness. If needed, add an additional tablespoon or so of powdered sugar, and fold in gently.
From glorioustreats.com
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Top Asked Questions

How to make strawberry puff pastry?
In bowl mix together your cream cheese, powdered sugar and vanilla. Spread your cream cheese mixture over the top of your puff pastry, inside your cut lines. Beat your egg and brush it on the sides of the puff pastry. Place your slices of strawberry on top of your cream cheese in rows of about 3. Bake for about 10-15 minutes or until golden.
How do you make strawberry jam cream puffs?
Beat at medium-high speed with an electric mixer until stiff peaks from. Combine cream cheese, sugar, salt and vanilla in a separate medium bowl. Beat until smooth. Gently fold in the whipped cream. Cut the top one-third off of each cream puff. Spoon a scoop of the strawberry jam into the bottom of the cream puff.
What is strawberry cream puff made of?
These Strawberry Cream Puffs are delightfully easy to make, bringing together sweet cream and strawberries filled in light and buttery choux pastry. Brighten your day with this delicious French dessert in the comfort of your own home.
How do you make cream puffs with pastry cream?
Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream. Microwave the chocolate at 30-second intervals until smooth. Mix in coconut oil if using. Dip the top of each filled cream puff into the chocolate, dripping off any excess.

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