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Strawberry Cream Puffs Recipe

Golden brown strawberry cream puffs filled with fluffy vanilla pastry cream.
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A simple, elegant dessert featuring flaky puff pastry shells filled with a light vanilla cream and sweet macerated strawberries. This recipe uses a store-bought shortcut for an impressive treat that feels special without requiring all day in the kitchen.

Ingredients

Scale
  • 1 sheet (8-10 oz) frozen puff pastry, thawed
  • 1 large egg
  • 1 tablespoon water or milk
  • 2 tablespoons granulated sugar
  • 1 pound fresh strawberries, hulled and sliced
  • 3 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice or balsamic vinegar
  • 1 cup heavy whipping cream, very cold
  • 4 ounces (1/2 cup) full-fat cream cheese, softened
  • 1/3 cup powdered sugar, plus more for dusting
  • 1 teaspoon pure vanilla extract or vanilla bean paste
  • A tiny pinch of fine sea salt

Instructions

  1. Prepare the strawberries by placing sliced berries in a bowl with 3 tbsp sugar and lemon juice. Toss and let macerate at room temperature for at least 30 minutes.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. On a floured surface, roll thawed puff pastry to smooth creases. Cut into 3-inch circles or hearts using a cutter.
  4. Place pastry circles on baking sheet. Prick centers with a fork. Whisk egg with water for egg wash, brush onto pastries, and sprinkle with 2 tbsp sugar.
  5. Bake for 15-18 minutes until deeply golden brown. Let cool completely on the baking sheet.
  6. Make the vanilla cream filling. Beat softened cream cheese with powdered sugar, vanilla, and salt until smooth.
  7. In a separate cold bowl, beat cold heavy cream until stiff peaks form.
  8. Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the rest until no streaks remain. Refrigerate.
  9. Assemble the cream puffs. Slice cooled pastry shells in half horizontally or press down the center to create a well.
  10. Pipe or spoon the chilled vanilla cream onto the bottom half of each shell.
  11. Top the cream with macerated strawberries using a slotted spoon. Drizzle with a little strawberry syrup.
  12. Place the pastry top on at an angle. Dust with powdered sugar if desired and serve.

Notes

For best results, assemble no more than 1-2 hours before serving to keep pastry crisp. Components can be made ahead: bake shells and store airtight at room temp for a day; macerate strawberries and refrigerate for up to 3 days; prepare cream filling and refrigerate for up to 24 hours.

Nutrition

Find it online: https://www.stacksipsnack.com/strawberry-cream-puffs-recipe/