Ingredients
- Choux pastry: 1 cup water, 1/2 cup unsalted butter, 1 cup all-purpose flour, 2 large eggs, pinch of salt
- Strawberry cream filling: 1 cup heavy cream, 2 tbsp powdered sugar, 1/2 cup fresh strawberries, optional 1/4 tsp vanilla
- Garnish: extra sliced strawberries and mint leaves
Instructions
- Preheat oven to 425F (220C). Line a baking sheet with parchment.
- Make choux dough: bring water and butter to a boil with a pinch of salt, add flour all at once and stir until a smooth ball forms; cook 1-2 minutes to dry the dough.
- Cool slightly, beat in eggs one at a time until glossy and smooth.
- Pipe or spoon rounds onto the sheet; bake 20-25 minutes until puffed and golden. Cool completely.
- Whip cream with powdered sugar (and vanilla if using) to soft peaks. Fold in finely chopped strawberries.
- Slice cooled puffs, fill with strawberry cream, garnish with extra strawberries.
Notes
- Choux shells should be dry and puffed for maximum height.
- Refrigerate filled puffs if not serving immediately; best within 24 hours.
- For lighter cream, whip to soft peaks and fold gently.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pastry
- Calories: 230 Kcal
- Sugar: 8 g
- Sodium: 75 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 210 mg
