Strawberry Powder 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 SHORTCAKE PUFFS



Strawberry Shortcake Puffs image

When my wonderful friend Kelly brought me a pint of strawberries, I didn't want to just eat them straight (tempting as it was). I decided to make strawberry shortcake with my own pretty, elegant spin. These light and airy puff pastry stacks let the fruit shine. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 5

1 sheet frozen puff pastry, thawed
4 cups fresh strawberries, sliced
1/4 cup plus 3 tablespoons sugar, divided
1-1/2 cups heavy whipping cream
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll puff pastry to a 10-in. square; cut into 12 rectangles (approx. 3x2-1/2 in.). Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks; cool completely., In a large bowl, toss strawberries with 1/4 cup sugar. Let stand 30 minutes, stirring occasionally. In another bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form., To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons whipped cream and 1 tablespoon strawberries; replace top half. Top with remaining whipped cream and strawberries.

Nutrition Facts : Calories 246 calories, Fat 16g fat (8g saturated fat), Cholesterol 34mg cholesterol, Sodium 76mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 2g fiber), Protein 3g protein.

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.

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



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 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 RHUBARB PUFF



Strawberry Rhubarb Puff image

This one comes from my Mother-in-Law recipe cards. I have tried it made with only strawberries or peaches and strawberries together. They all turn out very good !!!

Provided by Chef Glaucia

Categories     Dessert

Time 55m

Yield 8 , 8 serving(s)

Number Of Ingredients 9

16 ounces frozen rhubarb, thawed
10 ounces frozen strawberries, thawed
1/2 cup sugar
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup canola oil
2/3 cup milk
2 tablespoons sugar

Steps:

  • Heat oven to 400º F.
  • In an ungreased 9x9 inches pan, mix strawberry, rhubarb and 1/2 cup sugar.
  • Take to the oven, uncovered, for 15 minutes.
  • In a medium bowl, mix flour, baking powder, salt and 2 tablespoons sugar.
  • Combine oil and milk in a small bowl. Pour it all at once into flour mixture. Stir with a few strokes.
  • Spoon batter over the fruit.
  • Mix 2 tbsp sugar and 1 tsp cinnamon. Sprinkle on top.
  • Bake for 20 - 25 minutes.
  • Serve warm.

Nutrition Facts : Calories 292.5, Fat 10.2, SaturatedFat 1.2, Cholesterol 2.9, Sodium 393.9, Carbohydrate 46.9, Fiber 2.6, Sugar 18, Protein 4.4

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