Elegant Strawberry Cream Choux Puffs
There is something profoundly magical about the first bite of a perfectly executed Strawberry Cream Choux Puff. This classic French-inspired pastry, often referred to as a "cream puff," is a masterclass in contrasting textures. Imagine a crisp, golden outer shell that shatters delicately to reveal a hollow, airy center filled with a cloud of velvety, stabilized whipped cream and the vibrant, tart sweetness of fresh strawberries. It is an elegant dessert that speaks of professional patisseries yet remains accessible to the dedicated home baker. Whether you are serving these at a sophisticated brunch or as a refined afternoon treat, they never fail to impress. The secret lies in the Pâte à Choux, a unique dough that relies solely on steam for its magnificent rise. In this guide, we will walk you through the essential techniques to ensure your puffs are airy, stable, and undeniably delicious every single time.
Ingredients
- 1 cup Water
- 1/2 cup Unsalted Butter
- 1/4 tsp Salt
- 1 cup All-purpose Flour
- 4 Large Eggs (Room Temp)
- 2 cups Heavy Cream (Cold)
- 1/4 cup Powdered Sugar
- 1 lb Fresh Strawberries
Instructions
- Preheat oven to 400°F (200°C). Line a tray with parchment paper.
- In a pot, boil water, butter, and salt. Add flour all at once and stir until a ball forms.
- Let the dough cool for 5 minutes, then beat in eggs one by one until glossy.
- Pipe rounds onto the tray. Bake for 20-25 minutes until golden. Do not open the oven!
- Whisk heavy cream and sugar until stiff peaks form. Sliced strawberries into halves.
- Slice cooled puffs, fill with cream and strawberries, and dust with powdered sugar.
Chef’s Secrets
- Dry the Dough: Ensure you cook the flour mixture until a thin film forms on the bottom of the pan to remove excess moisture.
- Room Temp Eggs: Cold eggs will prevent the dough from rising properly.
- The Steam Prick: Prick the side of each puff immediately after baking to let steam escape; this keeps them crispy.
FAQ
Can I store these? Best served fresh. If needed, store unfilled shells in an airtight container for 2 days.
Why did my puffs collapse? Usually due to opening the oven early or under-baking.