Strawberry Cream Puffs
Delight in these light and flaky cream puffs filled with sweetened cream and fresh strawberries, perfect for spring and summer celebrations.
Ingredients
For the cream puffs
- 400 g Puff pastry Typically equals one standard sheet.
- 100 g Fresh Strawberries Use the ripest strawberries for the best flavor.
- 100 ml Whipping cream Sweetened with a few tablespoons of icing sugar.
- 8 teaspoons Strawberry jam For filling inside the puff.
- 1 tablespoon White cocoa syrup Can substitute with vanilla extract.
- 2 tablespoons Icing sugar For dusting before serving.
- to taste Melted chocolate For drizzling on top.
Instructions
Preparation and Baking
- Thaw puff pastry overnight in the fridge if frozen.
- Preheat oven to 200°C (400°F).
- Trim and hull strawberries; slice thinly.
- Roll out puff pastry lightly on a floured surface, cut into desired shapes (hearts or rectangles).
- Place cut pastry on a baking tray lined with parchment paper and brush with egg wash.
- Bake for 12–18 minutes until puffed and golden, rotating if needed.
- Let cool on a rack, then slice open horizontally.
Filling and Assembly
- Spoon 1 teaspoon of strawberry jam inside each puff.
- In a chilled bowl, whip the cream with icing sugar to soft peaks, then fold in white cocoa syrup.
- Pipe or spoon the cream atop the jam in each puff.
- Add sliced strawberries on top of the cream, then close the puffs.
Serving
- Dust with icing sugar and drizzle melted chocolate over the tops before serving.
Notes
Store assembled puffs in an airtight container in the fridge for up to 24 hours. For best texture, consume within a day. Avoid freezing filled puffs.