Skip to main contentSkip to main content
You are the owner of this article.
You have permission to edit this article.
Edit

Recipe: Perfect for warm days, strawberry cream puffs a light and airy treat

  • Updated
  • 0
051522-owh-liv-creampuffs-p2.jpg

Strawberry Cream Puffs

It’s amazing how fast time can disappear when you start watching food videos on social media. Recently, the one that caught my eye was for strawberry cream puffs. They looked light and airy, the perfect treat to take into work on a summer-like day.

Only one problem: they were made with choux pastry. I’ve witnessed enough choux pastry (pronounced shoe pastry) flops on “The Great British Baking Show” to be hesitant. But after reading a few blogs for helpful tips, I was ready to give it a whirl.

Choux pastry is made with seven ingredients that are kitchen staples: butter, water, milk, sugar, salt, flour and eggs. The bulk of the pastry dough is eggs, which provide some leavening, allowing them to puff when baked.

There are two simple rules you must follow for choux pastry:

stick to the ingredients and measurements

don’t open the oven while it bakes

I did have a few that didn’t puff as much as I would have liked, but once they were cut open and filled, you really couldn’t tell. And they still tasted great.

051522-owh-liv-creampuffs-p1.jpg

Strawberry Cream Puffs

Strawberry Cream Puffs

Choux Pastry

6 tablespoons unsalted butter, cut into pieces

3½ ounces water

3½ ounces 2% or whole milk

¼ teaspoon salt

2 teaspoons granulated sugar

1 cup (125g) all-purpose flour (spoon and leveled)

4 large eggs, beaten

Filling

2 cups heavy cream

½ cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon instant vanilla pudding

Fresh strawberries

Optional: powdered sugar for dusting

1. Make the choux pastry dough: Combine the butter, water, milk, salt and sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and a thick dough clumps into a ball. Mash the dough ball against the bottom and sides of the pan for 1 to 2 minutes, to gently cook the flour and remove excess liquid. Remove from heat and transfer to a mixing bowl. Allow to cool down for a few minutes.

2. Add the eggs, one at a time, mixing well. The mixture will look curdled at first, but will begin to come together as you stir. For the final egg, beat before adding and start with half of the egg (you may not need all of it). Stir well. Stop adding egg when the choux pastry has reached the desired texture: shiny, thick and smooth with a pipeable consistency. (I had about 1/2 of the egg left, which I used for the egg wash.)

3. For cream puff shells: Preheat oven to 400 F. Line two baking sheets with parchment paper. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.

4. Transfer choux pastry dough to a piping bag fitted with a Wilton 1A piping tip. Pipe 2-inch mounds about 3 inches apart. You can also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down the peaks and lightly brush each with egg wash.

5. Bake for 20 minutes then, without opening the oven door, reduce oven to 350 F and continue to bake for 10 more minutes until golden brown. Do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven. Using a knife or wooden skewer, poke a hole in the bottom of the puff and transfer to a cooling rack (this allows the steam to escape better). Allow to cool completely before filling.

6. For the whipped cream: Chill mixing bowl and whisk attachment for mixer in the freezer for 30 minutes prior to whipping the cream. Whisk instant vanilla pudding and powdered sugar together in a small bow. Add heavy whipping cream and vanilla to chilled bowl. Using whisk attachment, add in the powdered sugar mixture. Once the sugar is incorporated, increase speed slowly from low to high as cream begins to firm up and create peaks.

7. Beat for 60 to 90 seconds until stiff peaks form. Stopping once halfway through to scrape down the sides of the bowl. Don’t over mix or it will begin to separate.

8. For Strawberry Cream Puffs: Split open pastries and fill with homemade whipped cream and strawberries. Optional: Dust tops with powdered sugar.

Adapted from tastemade.com

World-Herald Living staff's favorite recipes

Check out these favorite recipes from the Omaha World-Herald Living staff.

  • Updated
  • 0

By the luck of the Irish, I discovered this finger-licking, lip-puckering recipe. It has the perfect balance of buttery, flaky shortbread and …

  • Updated
  • 0

Your grill is not just for steaks and chicken. Every good barbecue needs a delicious side dish, and we’ve got you covered with a few recipes that you can cook right alongside your protein.

  • Updated
  • 0

The bread honestly tastes like you're eating chocolate cake. And in addition to sneaking in some veggies, it's fairly low in sugar with only ½ cup in the loaf and there is Greek yogurt which adds protein while also tenderizing the bread.

  • Updated
  • 0

The tender beef, ample peppers and onions and a sauce that's both sweet and savory are a mouthwatering combination.

  • Updated
  • 0

The tang of the goat cheese and sweetness of fresh raspberries are a delightful combination in these sweet empanadas. They are the perfect ending to any meal.

  • Updated
  • 0

Haluski is a combination of cabbage, onions, noodles, bacon and butter. Isn't everything cooked in butter and topped with bacon amazing?

  • Updated
  • 0

Syrniki is a classic Slavic treat with a sweet flavor and moist texture. They’re traditionally served with sour cream and fresh berries or preserves on top. If you prefer, you can serve them with a sprinkle of powdered sugar or a drizzle of maple syrup, chocolate sauce or honey instead.

  • Updated
  • 0

What's up, Doc? This carrot cake is a go-to recipe for cupcakes.

  • Updated
  • 0

At least a million people get sick from improper cooking, handling or storage of meat and poultry each year. Here are some tips on how to safely get meat from the store to your kitchen table.

  • Updated
  • 0

When eaten slightly warmed, the vanilla flavor of the chips enhances the banana flavor of the muffins.

  • Updated
  • 0

I’d never heard of the dish but immediately wondered if it was a real recipe.

  • Updated
  • 0

This recipe is easily customized. For fun, experiment with lemon zest, orange zest or sliced almonds to find your new favorite.

  • Updated
  • 0

This lightly sweetened bread shaped like Jolly Old St. Nick will be the perfect addition to your Christmas breakfast or dinner.

  • Updated
  • 0

Are you cooped up inside on a snowy winter day? Looking for a fun activity to keep the kids busy over the holiday break? These melted snowmen cookies are the perfect treat.

  • Updated
  • 0

If hitting the coffee shop for a Caramel Apple Spice is on your to-do list, consider making one at home.  

  • Updated
  • 0

If you like a chai latte and a hot chocolate, this drink is a perfect combination of the two. 

  • Updated
  • 0

Tuesday is the birthday of the beloved, furry blue Muppet from Sesame Street, which is the perfect occasion for eating cookie-filled fudge.

  • Updated
  • 0

The perfect fried cheese curd has a golden, crunchy exterior with breading that's not too thin or thick. This easy-to-make recipe fit the bill. 

  • Updated
  • 0

Instead of using whole apples, cored and sliced apples allow for easier eating and the option to try multiple flavor combinations.

  • Updated
  • 0

Here’s an entire meal with pumpkin purée (from a can!) as the starring ingredient. The verdict from our Momaha taste-testers: Yes, please!

  • Updated
  • 0

This fall salad has the perfect pairing of salty and sweet, with a little bit of crunch.

  • Updated
  • 0

While amazingly elegant-looking, these spiced pears wrapped in puff pastry are deceivingly simple to make. I thought for sure I’d have a “Pint…

  • Updated
  • 0

If you like fresh fruit, you need to make these fruit pizza cookies. 

  • Updated
  • 0

Three to four minutes per side is all you need to cook this tender cut of meat.

  • Updated
  • 0

This lo mein recipe is quicker, tastier and healthier than take-out. And, if you have picky veggie eaters, the recipe can be adapted to whatever vegetables are family favorites.

  • Updated
  • 0

This garlic-lime shrimp is not only delicious, but it can also be on the table in 15 minutes.

  • Updated
  • 0

Smoothies are good any time of day. But we especially like these for breakfast or an after-school snack.

  • Updated
  • 0

Versatility and variety are unbeatable, no matter how you dice it.

  • Updated
  • 0

To keep your crowd of all ages happy at your next tailgate or watch party, we've got a number of fun food-on-a-stick options.

  • Updated
  • 0

Good things are made to be shared and remembered, and with s'mores, more is always better. Try these recipes (including one for homemade graham crackers) this summer!

  • Updated
  • 0

With the combination of ready-made products and fresh fruit, in a matter of minutes you can whip up a delicious treat for your Fourth of July celebration.

  • Updated
  • 0

Colorful spins on a beloved summertime treat.​

  • Updated
  • 0

There’s no need for a fancy ice cream maker.

  • Updated
  • 0

For children and non-alcoholic drinking adults, all of these recipes can easily be turned into mocktails. Simply substitute non-alcoholic sparkling grape juice, sparkling soda or flavored sparkling water for the sparkling wine.

  • Updated
  • 0

These lime squares have the perfect balance of buttery, flaky shortbread and creamy lime filling.

  • Updated
  • 0

In case you need more reason to give this recipe a try, April is National Soft Pretzel Month.

  • Updated
  • 0

Oreo Cookie Truffles are versatile. They can be adapted to any holiday simply by adding decoration or sprinkles.

  • Updated
  • 0

Cherry bars have just the right amount of sweet from the cherries and icing, combined with the buttery goodness of the crust.

  • Updated
  • 0

Hand pies are an easy grab-and-go dessert — no utensils or plates required. They taste great served warm, at room temperature or cold and can't be beat for portion control.

  • Updated
  • 0

This version of the classic cookie recipe is dressed up with maraschino cherries and white chocolate.

  • Updated
  • 0

This recipe is easily customized. For fun, experiment with lemon zest, orange zest or sliced almonds to find your new favorite.

0 Comments

Stay up-to-date on what's happening

* I understand and agree that registration on or use of this site constitutes agreement to its user agreement and privacy policy.

Related to this story

Most Popular

Get up-to-the-minute news sent straight to your device.

Topics

all

Breaking News

Huskers Breaking News

News Alert