Description
Delicious strawberry cream puffs made with fresh strawberries and whipped cream, perfect for any occasion.
Ingredients
Scale
- 8 ounces (227 g) heavy whipping cream
- 1 teaspoon vanilla extract, pure
- 3 tablespoons powdered sugar, divided
- 17.3 ounces (490 g) puff pastry, thawed
- 1 cup (150 g) fresh strawberries, rinsed and sliced
- Heart-shaped cookie cutter
- Mixing bowl, large
- Electric mixer or whisk
- Baking sheet
- Pastry brush
- Knife
- Cooling rack
Instructions
- Step 1: Preheat the Oven: Set your oven to 400°F (204°C), following the guidelines on your puff pastry packaging. Preheating the oven thoroughly is essential for achieving a good rise and golden color in the cream puffs.
- Step 2: Whip the Cream: In a large bowl, combine the heavy whipping cream, vanilla extract, and 2 tablespoons of powdered sugar. Using an electric mixer or whisk, whip on high speed for 3 to 5 minutes until stiff peaks form. Be careful not to overmix, as the cream can turn grainy and lose its smooth texture. Place the whipped cream in the refrigerator to keep chilled until assembly.
- Step 3: Cut Pastry Shapes: Using the heart-shaped cookie cutter, cut the thawed puff pastry into heart shapes or rectangles, as desired. If the pastry becomes too warm and soft while cutting, chill it briefly before proceeding. Brush each cut pastry shape lightly with melted butter.
- Step 4: Bake Until Golden: Arrange the shaped pastry pieces on a baking sheet, leaving some space between them. Bake in the preheated oven for 18 to 20 minutes, until the pastries have puffed up and turned a golden brown color. Look for a noticeable rise and a beautiful golden hue as indicators of doneness. If not fully golden after 20 minutes, bake an additional 2 to 3 minutes while watching closely to prevent burning.
- Step 5: Cool and Slice Puff Pastry: Remove the pastries from the oven and let them cool on the baking sheet for about 5 minutes. This rest time helps prevent sogginess when slicing. Afterward, slice each puff pastry heart in half horizontally.
- Step 6: Assemble with Filling: Layer fresh sliced strawberries on the bottom halves of the pastries. Pipe or spoon the whipped cream over the strawberries, then place the top halves of the puff pastry on each puff. Finish with a light dusting of the remaining powdered sugar over the tops to enhance both appearance and flavor.
Notes
- Room Temperature: Store cream puffs in an airtight container at room temperature for up to 1 day to maintain pastry texture and cream freshness.
- Refrigeration: Keep cream puffs in an airtight container in the refrigerator for up to 2 days to keep the whipped cream stable and the strawberries fresh.
- Freezing: Wrap each cream puff individually in plastic wrap, place in a freezer-safe container, and freeze for up to 1 month. Thaw in the refrigerator before serving.
- Ensure the oven is fully preheated to 400°F (204°C) at least 10 minutes before baking to promote proper rising of the pastry.
- Use well-chilled heavy cream for whipping; cold cream whips better and reaches stiff peaks more reliably.
- If the whipped cream does not hold stiff peaks after 5 minutes of whipping, check the cream temperature and chill further if needed.
- To avoid soggy puffs, let pastries cool completely on a wire rack for about 10 minutes before slicing.
- For strawberries that are not sweet enough, sprinkle 1 tablespoon of powdered sugar over the fruit and let sit for 10 minutes before assembling.
Nutrition
- Calories: N/A
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A