These Strawberry Cream Puffs are made from a classic choux pastry, and filled with a creamy mascarpone and strawberry filling as opposed to a fluffy classic whipped cream. Then, I top them with a strawberry ganache and they make for a perfect, single-sized treat!
🌟Why you’ll love this recipe
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
There are three components to these strawberry cream puffs: Choux Pastry, Strawberry Puree and Mascarpone Filling, and Strawberry Ganache. First, we make the choux pastry. While they are cooling, we will make the filling. And once they are filled, the ganache is prepared for dipping.
They are best enjoyed the same day, but are safe to eat and still delicious the second day.
Choux Pastry
Add the milk, butter, and salt to a saucepan over medium heat. Stir until the butter is melted and the mixture just barely comes to a boil.
Remove from heat and add all the flour in one go. Mix well with a wooden spoon and quickly to absorb all the liquid. Return to the heat. Cook 2-4 minutes until the dough clumps together and pulls away from the sides of the saucepan.
Note: It is ready when the wooden spoon can stand upright when you stick it in the dough.
Move the dough to a large bowl and let cool for a few minutes.
With a mixer or whisk, add the vanilla extract, then the eggs one at a time, mixing well after each. The dough consistency should be like a dry custard.
Scoop some dough on a spoon and hold the spoon vertically by the handle, the dough should form a “v.” If all the dough falls off the spoon, it is too wet. If it doesn’t form a slight “v” then it is too dry and you need to add a little more of the egg mixture.
Pipe 12-15 1.5-2-inch circles per baking sheet using a piping bag with a large tip, using a spoon, or using a gallon sized Ziploc bag as a piping bag. Wet your finger and use it to smooth & flatten any points or bulges.
Ideally, bake each sheet one at a time. Bake 25 minutes. Poke each with a toothpick. Bake an additional 8-15 minutes. Set aside to cool.
Strawberry Puree and Mascarpone Filling
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 releasee (~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.
Strain the strawberry mixture into a bowl. Add the mascarpone cheese, cream, powdered sugar, and vanilla. Beat to soft peaks. Refrigerate until ready to use.
Filling the Strawberry Cream Puffs
Using a smaller piping tip, pipe your filling inside your pastry shells until full. I use a Wilton 1A or 2A round tip to pipe them.
Strawberry Ganache
Add the white chocolate and coconut oil to a microwave safe bowl. Microwave on high for 15 seconds at a time, mixing well in between until completely melted.
Note: You can also melt the chocolate over a bain marie if you do not have a microwave.
Add the strawberry powder to the melted chocolate. Mix until smooth and incorporated.
Dip each cream puff in the melted chocolate. Serve immediately.
Prep-Ahead Tips
- You can store your unfilled pastry shells in a sealed container in the pantry overnight.
- The filling can be prepared up to two days in advance.
- The strawberry puree can be made up to three days in advance.
Pro Tip
Wait to fill the pastry until the same day you plan to serve them. You can store them in the refrigerator.
🍓Related Recipes
If you love these cream puffs, you’ll want to try these savory cream puffs, too. I know you’re going to love these great strawberry recipes, and check out all the sweets & pastries on the blog.
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Strawberry Cream Puffs
Print Recipe SaveIngredients
Choux Pastry
- 240 ml whole milk
- 4 oz. unsalted butter
- 1/2 tsp sea salt
- 135 g all purpose flour unbleached
- 2 tsp vanilla extract
- 4 eggs lightly beaten
Strawberry Mascarpone Filling
- 1 cup heavy cream cold
- 16 oz. mascarpone cheese room temperature
- 3/4 cup icing sugar
- 1 tsp vanilla extract
- 6 oz. strawberries half a pint, stemmed and halved
- 1 tsp sugar
Strawberry Chocolate Shell
- 4 oz. white chocolate chips
- 2 tbsp coconut oil
- 2 tsp strawberry powder
Instructions
Choux Pastry
- Preheat to 370F with the rack in the middle of the oven.
- Add the milk, butter, and salt to a saucepan over medium heat. Stir until the butter is melted and the mixture just barely comes to a boil.
- Remove from heat and add all the flour in one go. Mix well with a wooden spoon and quickly to absorb all the liquid. Return to the heat. Cook 2-4 minutes until the dough clumps together and pulls away from the sides of the saucepan. It is ready when the wooden spoon can stand upright when you stick it in the dough. Move the dough to a large bowl and let cool for a few minutes.
- With a mixer or whisk, add the vanilla extract, then the eggs one at a time, mixing well after each. The dough consistency should be like a dry custard. Scoop some dough on a spoon and hold the spoon vertically by the handle, the dough should form a "v." If all the dough falls off the spoon, it is too wet. If it doesn't form a slight "v" then it is too dry and you need to add a little more egg.
- Pipe 12-15 1.5-2-inch circles per baking sheet using a piping bag with a large tip, using a spoon, or using a gallon sized Ziploc bag as a piping bag. Wet your finger and use it to smooth & flatten any points or bulges.
- Ideally, bake each sheet one at a time. Bake 25 minutes. Poke each with a toothpick. Bake an additional 8-15 minutes. Set aside to cool.
Strawberry Puree and Mascarpone Filling
- 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 releasee (~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.
- Strain the strawberry mixture into a bowl. Add the mascarpone cheese, cream, powdered sugar, and vanilla. Beat to soft peaks. Refrigerate until ready to use.
Filling the Strawberry Cream Puffs
- Using a smaller piping tip, pipe your filling inside your pastry shells until full.
Strawberry Ganache
- Add the white chocolate and coconut oil to a microwave safe bowl. Microwave on high for 15 seconds at a time, mixing well in between until completely melted. OR melt over a bain marie.
- Add the strawberry powder to the melted chocolate. Mix until smooth and incorporated.
Strawberry Cream Puffs
- Dip each cream puff in the melted chocolate. Serve immediately.