Strawberry Cream Puffs Recipes

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STRAWBERRY CREAM PUFFS

Lots of people think cream puffs are difficult to make-but I've never had these fail me! By now, I can't remember whether I came across this recipe somewhere or made it up myself. I began cooking quite young, and strawberry Cream Puffs were always a favorite of my younger sister. She lives in California now...I make them whenever she visits! My husband's diversified farmer with an emphasis on farrow-to-finish hogs. We have three children (5 years, 3 years and 6 months).

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 10 cream puffs.

Number Of Ingredients 13



Strawberry Cream Puffs image

Steps:

  • In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. , Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack. , For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. , Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves.

Nutrition Facts : Calories 377 calories, Fat 29g fat (17g saturated fat), Cholesterol 175mg cholesterol, Sodium 196mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.

1 cup water
1/2 cup butter, cubed
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
CREAM FILLING:
2 pints fresh strawberries, sliced
1/2 cup sugar, divided
2 cups heavy whipping cream
Confectioners' sugar
Additional sliced strawberries
Mint leaves

STRAWBERRY CREAM PUFFS EXTRAORDINAIRE

Provided by Food Network

Categories     dessert

Yield 10 to 12 servings

Number Of Ingredients 19



Strawberry Cream Puffs Extraordinaire image

Steps:

  • Preheat the oven to 400 degrees F.
  • In 10-inch Dutch oven over medium heat, heat butter, water and salt until boiling. Remove from heat. Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves the sides of the Dutch oven. Add eggs 1 at a time, beating well after each, until smooth. Cool mixture slightly.
  • Using a pastry bag and large tip, drop 3-inch circles of choux paste around in a circle in a 12-inch shallow Dutch oven with a parchment paper circle on the bottom. Bake 50 to 70 minutes, or until golden, firm and dry. Take off heat and leave in oven for 15 minutes. Cool. Use a timer and rotate lid and pot.
  • While puff ring is cooking, prepare Almond Pastry Cream. Mix sugar, flour, salt and milk together and cooking over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. In a small bowl beat egg yolks slightly. Temper the egg yolks by beating a small amount of the hot mixture into the eggs. Slowly pour the egg mixture back into the milk mixture, stirring well. Cook over medium-low heat, stirring constantly until mixture thickens and coats spoon well. Do not boil. Remove from heat. Stir in vanilla and almond extracts and cool. Whip heavy whipping cream to stiff peaks, adding whip cream aid now, and fold into cooled pastry cream.
  • After puff ring cools, with a sharp knife, carefully cut puff ring in half horizontally. With spoon, remove soft interior and discard, leaving hollow ring shell. Fill bottom shell with cream, then place sliced strawberries on the top and then replace the top of the shell. Refrigerate to set up.
  • Prepare chocolate glaze by melting the chocolate and butter together in a 5-inch Dutch oven, stirring constantly. Stir in powdered sugar and milk until smooth. Cool. Spread on top of ring while slightly warm. Refrigerate ring.
  • To serve, fill center of ring with fresh chocolate-dipped strawberries and serve immediately.

3/4 cup butter
1 1/2 cup water
3/8 teaspoon salt
1 1/2 cups all-purpose flour
6 eggs
3/4 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks
1/2 teaspoon vanilla extract
1 teaspoon almond extract
1 cup heavy whipping cream
1 tablespoon Whip Cream Aid (available online and at specialty baking supply stores)
1 pint strawberries
2 squares semisweet chocolate
2 tablespoons butter
1 cup powdered sugar
3 tablespoons milk

RASPBERRY CREAM PUFFS

Provided by Trisha Yearwood

Categories     dessert

Time 1h10m

Yield about 20 cream puffs

Number Of Ingredients 10



Raspberry Cream Puffs image

Steps:

  • For the cream puffs: Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  • Put the butter, granulated sugar, salt and 3/4 cup water in a medium saucepan and bring to a boil over medium heat. As soon as it boils, take off the heat and add the flour. Mix vigorously with a wooden spoon until the mixtures comes together and pulls away from the sides of the pan, about 1 minute. Transfer the mixture to a large bowl. Beat with an electric mixer at medium speed until slightly cooled. Add the eggs 1 at a time, beating well after each addition. After adding the last egg, beat on medium speed for 1 minute. Use a 1 1/2-inch cookie scoop to place rounds about 1/2 inch apart onto the prepared baking sheet.
  • Bake the cream puffs for 10 minutes, then reduce the oven temperature to 325 degrees F and continue to bake until golden brown and hollow-sounding when tapped, 20 to 25 minutes. Transfer to a rack and cool completely, then use a serrated knife to cut the puffs in half.
  • For the filling: Beat the cream, mascarpone and confectioners' sugar with an electric mixer at medium-high speed until it just holds stiff peaks, then gently fold in the jam.
  • When ready to serve, use a large spoon to dollop the cream on the bottom half of the puffs and add 1 raspberry to each. Then top with the other half of the puff.

6 tablespoons unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
3/4 cup all-purpose flour
3 large eggs
3/4 cup heavy cream
8 ounces mascarpone
2 tablespoons confectioners' sugar
About 1/2 cup raspberry jam
1 pint fresh raspberries

STRAWBERRY CREAM PUFFS

Make and share this Strawberry Cream Puffs recipe from Food.com.

Provided by Marie

Categories     Dessert

Time 1h5m

Yield 12 cream puffs

Number Of Ingredients 10



Strawberry Cream Puffs image

Steps:

  • In a saucepan, heat water, butter and salt over medium high heat until butter melts.
  • Reduce heat to low and add flour all at once, stirring until mixture forms a ball.
  • Remove from heat and cool for 10 minutes.
  • Add eggs to flour mixture one at a time, beating well after each addition, then cool for 10 minutes.
  • Drop by 1/4 cupfuls onto greased baking sheet, making 12 puffs.
  • Bake at 400° for 35 minutes or until golden brown.
  • Remove from oven and let cool on wire rack.
  • To prepare filling, beat heavy cream at medium speed just until thickened.
  • At low speed, add confectioner's sugar, 2 tablespoons of reserved strawberry syrup and vanilla and beat until soft peaks form.
  • Fold in drained strawberries.
  • Cut tops off puffs and remove any soft dough from inside.
  • Fill with strawberry filling and replace top.
  • Sprinkle with confectioner's sugar.

Nutrition Facts : Calories 287.7, Fat 24.1, SaturatedFat 14.5, Cholesterol 145.2, Sodium 142.6, Carbohydrate 14.3, Fiber 0.9, Sugar 4, Protein 4.2

1 cup water
1/2 cup butter, cut up
1/4 teaspoon salt
1 cup flour
4 large eggs
2 cups heavy cream
1/4 cup confectioners' sugar
1 (12 ounce) package thawed and drained frozen strawberries, in syrup (save 2 tablespoons of syrup)
2 tablespoons reserved drained strawberry syrup
1 teaspoon vanilla extract

STRAWBERRY-LEMON CREAM PUFFS

A tangy lemon filling chock-full of berry slices is tucked inside these tender puffs. My husband is impressed with their great taste and appearance. I like how easy the puffs are to make. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 10 servings.

Number Of Ingredients 13



Strawberry-Lemon Cream Puffs image

Steps:

  • In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by 1/4 cupfuls 3 in. apart onto greased baking sheets., Bake at 400° for 30 minutes or until golden brown. remove to wire racks. Immediately split puffs open and remove tops; discard soft dough from inside. Cool puffs., For filling, combine sugar and cornstarch in a saucepan. Stir in milk and yogurt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon extract and butter flavoring. Cool. Fold in strawberries. Chill. , Fill the cream puffs just before serving. Dust with confectioners' sugar.

Nutrition Facts : Calories 192 calories, Fat 8g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 101mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 1g fiber), Protein 6g protein.

1 cup water
1/4 cup butter, cubed
1 cup all-purpose flour
4 large eggs
FILLING:
1/4 cup sugar
1-1/2 tablespoons cornstarch
1 can (5 ounces) evaporated milk
1 cup vanilla yogurt
1-1/2 teaspoons lemon extract
1/4 teaspoon butter flavoring
1 cup sliced fresh strawberries
1/2 teaspoon confectioners' sugar

EASY MINI STRAWBERRY CREAM PUFFS

A perfect Valentine's Day treat! You'll need to put a bit of muscle into beating the dough, but just think of it as pre-burning calories. Once you taste these, it's really hard to stop at one. Delicious! Also great filled with ice cream and dipped in chocolate. These freeze well.

Provided by Nicole

Categories     Pastries

Time 45m

Yield 12

Number Of Ingredients 9



Easy Mini Strawberry Cream Puffs image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
  • Combine water, butter, and salt in a saucepan; bring to a boil.
  • Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
  • Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
  • Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
  • Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
  • Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
  • Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.

Nutrition Facts : Calories 108.5 calories, Carbohydrate 6.7 g, Cholesterol 54.8 mg, Fat 8.4 g, Fiber 0.5 g, Protein 2 g, SaturatedFat 5 g, Sodium 29.5 mg, Sugar 1.9 g

½ cup water
¼ cup unsalted butter
1 pinch salt
½ cup all-purpose flour
2 large eggs
½ cup cold whipping cream
1 teaspoon white sugar
12 large strawberries, hulled
1 tablespoon powdered sugar, or to taste

CHOCOLATE STRAWBERRY CREAM PUFFS RECIPE BY TASTY

Here's what you need: strawberries, egg yolks, heavy cream, granulated sugar, cornstarch, water, butter, flour, vanilla, eggs, chocolate chips

Provided by Alix Traeger

Categories     Desserts

Yield 15 servings

Number Of Ingredients 11



Chocolate Strawberry Cream Puffs Recipe by Tasty image

Steps:

  • Preheat oven to 425°F (220°C).
  • Cut the tops off the strawberries and cut into pieces. Set aside.
  • In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch. Turn the heat up to medium-high, whisking constantly to prevent any lumps.
  • Once the mixture starts to thicken, add in the strawberries, stirring until smooth.
  • Transfer the cream mixture into a bowl, covering the top with plastic wrap and pressing the wrap down onto the surface of the cream to prevent a skin from forming. Chill.
  • In a pot, combine the water and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
  • Add in the vanilla and eggs one a time, stirring until the dough becomes a paste. Transfer the dough into a piping bag with a large round tip.
  • On a baking sheet lined with parchment paper, pipe 1-inch (2½ cm) mounds.
  • Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
  • Transfer the chilled pastry cream into a piping bag with a small tip. Poke a hole in the center of the bottom of each cream puff and fill each puff with the pastry cream.
  • Microwave the chocolate at 30-second intervals until smooth. Mix in coconut oil if using.
  • Dip the top of each filled cream puff into the chocolate, dripping off any excess.
  • Enjoy!

Nutrition Facts : Calories 313 calories, Carbohydrate 19 grams, Fat 26 grams, Fiber 1 gram, Protein 5 grams, Sugar 8 grams

10 strawberries
2 egg yolks
2 cups heavy cream
¼ cup granulated sugar
¼ cup cornstarch
1 cup water
8 tablespoons butter
1 cup flour
1 tablespoon vanilla
3 eggs
1 cup chocolate chips

STRAWBERRY CREAM PUFFS WITH STRAWBERRY SAUCE

Categories     Milk/Cream     Mixer     Berry     Dessert     Bake     Valentine's Day     Kirsch     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 18

Number Of Ingredients 17



Strawberry Cream Puffs with Strawberry Sauce image

Steps:

  • For cream puffs:
  • Preheat oven to 375°F. Line baking sheet with parchment paper. Combine water, butter, salt and sugar in heavy medium saucepan. Bring to boil, stirring to melt butter. Add flour; using wooden spoon, stir vigorously until mixture clumps together, forming ball. Stir 1 minute longer. Remove from heat. Transfer dough to medium bowl. Using electric mixer, add eggs 1 at time, beating until dough is smooth after each addition (dough will be slightly soft and shiny).
  • Using 1 rounded tablespoon dough for each cream puff, spoon dough onto prepared baking sheet, spacing about 2 inches apart and forming mounds about 3/4 inch to 1 inch high and 1 1/4 inches in diameter. Using moist fingertips, gently press tops of cream puffs flatten any peaks. Bake until golden brown, about 37 minutes. Transfer baking sheet to rack; let cream puffs cool. (Can be made 4 hours ahead. Let stand at room temperature.)
  • For filling:
  • Beat cream, 1 teaspoon sugar, kirsch and vanilla in medium bowl until stiff peaks form. Combine 6 strawberries and 2 tablespoons sugar in small bowl. Using fork, crush berries. Fold crush strawberry mixture into cream.
  • Cut top third off each cream puff. Place cream puff bottoms, cut side up, on plates. Spoon filling into bottoms, mounding slightly. Ladle sauce over, allowing sauce to spill onto plates. Top with cream puff tops. Dust with powdered sugar.
  • For sauce:
  • Puree 1 basket strawberries in processor. Transfer to bowl. Stir in sugar. Quarter remaining strawberries; add to sauce.
  • Makes about 2 1/3 cups.

Cream puffs
3/4 cups water
3 tablespoons unsalted butter, cut into pieces
1/4 teaspoon salt
1/4 teaspoon sugar
3/4 cup all purpose flour
3 large eggs
Filling
1 cup chilled whipping cream
1 teaspoon plus 2 tablespoons sugar
1/4 teaspoon kirsch (clear cherry brandy)
1/8 teaspoon vanilla extract
6 large strawberries, hulled
Strawberry sauce
2 1-pint strawberries, hulled
3 tablespoons sugar
Powdered sugar

STRAWBERRY SHORTCAKE CREAM PUFFS

Fresh Strawberries and Cream...Wonderful. Although it takes slightly longer them a normal dessert it is very WORTH IT. I got this recipe from a friend on the net but, she didn't say where she got it from. Very special recipe.

Provided by babyiguana

Categories     Dessert

Time 40m

Yield 16 puffs, 16 serving(s)

Number Of Ingredients 14



Strawberry Shortcake Cream Puffs image

Steps:

  • Preheat oven to 400°F.
  • Combine milk, water, butter, sugar and salt in a small saucepan and bring to a boil over medium heat.
  • Add the flour all at once, stirring vigorously with a wooden spoon until dough comes together into a ball. Continue to cook dough, stirring continuously, for one additional minute.
  • Transfer dough to mixer or clean bowl and let mix (pref. with a paddle attachment) at a low speed for 2-3 minutes until slightly cooled. Add eggs one at a time, waiting until each egg is fully incorporated to add the next one. Increase mixer speed and continue mixing until batter is very smooth, about 3-4 minutes.
  • Using a spoon, drop 16 round tablespoonfuls of dough onto a parchment-lined baking sheet. Lightly stir together remaining egg yolk and water to create an egg wash. Brush each pastry with egg wash.
  • Bake for 20 minutes, until puffs are well browned.
  • Allow puffs to cool completely on a wire rack.
  • Filling.
  • Beat all ingredients together with a whisk until soft peaks form. If you want to make the filling sweeter, then add a bit more sugar. You might have to add a little more cream to keep the filling from getting too stiff. Fold in diced strawberries, then either spoon or pipe filling into split cream puffs just before serving. Chill if not using filling right away.

Nutrition Facts : Calories 67.9, Fat 3.8, SaturatedFat 2.2, Cholesterol 35, Sodium 103, Carbohydrate 6.8, Fiber 0.2, Sugar 1.9, Protein 1.6

1/4 cup milk
1/4 cup water
3 1/2 tablespoons butter, softened (1.75 ounces)
1 1/2 teaspoons sugar
1/2 teaspoon salt
3/4 cup all-purpose flour
2 large eggs
1 egg yolk tbsp water (for egg wash)
1 tablespoon water (for egg wash)
8 ounces mascarpone cheese, cold
1/4 cup half-and-half or 1/4 cup cream
3 -4 tablespoons powdered sugar, to taste
1/2 teaspoon vanilla extract
approx 1 cup diced strawberry

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From theflavorbender.com


STRAWBERRY CREAM PUFFS | COOKING ON THE FRONT BURNER
Instructions. Puffs - Preheat oven to 400° Bring the water, salt and butter to a rolling boil then add flour in all at once and stir until a smooth ball. Remove from heat and let rest 5 …
From cookingonthefrontburners.com


ROBINHOOD | CREAM PUFFS FILLED WITH STRAWBERRY CREAM
Serving Size: 24 - 30. Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper. Cream Puffs: Place butter, water and salt in medium saucepan. Bring to a boil. Immediately remove from heat and add flour, beating vigorously to blend. Return to medium heat and cook, stirring constantly until mixture forms a ball, approximately 5 ...
From robinhood.ca


STRAWBERRY CHEESECAKE CREAM PUFFS | FOODIECRUSH.COM
Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside. Bring butter, sugar, salt, and 3/4 cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once.
From foodiecrush.com


STRAWBERRY CREAM PUFFS | TASTEMADE
Steps. In a saucepan bring the milk, water, sugar, salt and butter to a boil. Remove from heat and add flour all at once and incorporate mixing energetically with a …
From tastemade.com


RECIPE: STRAWBERRY CREAM PUFFS | STYLE AT HOME
Transfer the cream puffs to wire racks to cool completely. 5 In a clean bowl, whip the cream with an electric hand mixer until soft peaks form. Whip in 2 tablespoons of the icing sugar, the crème fraîche and vanilla until blended; chill until ready to use. 6 Stir the strawberries with the remaining 2 tablespoons of sugar in a bowl.
From styleathome.com


TIM HORTONS: STRAWBERRY SHORTCAKE AND VANILLA CREAM PUFF FILLED …
Tim Hortons culinary team’s test kitchen has cranked out some new treats. Donut lovers across Canada can now experience the latest donuts of their dreams: Filled Ring Dream Donuts. Available in Strawberry Shortcake and Vanilla Cream Puff flavours, the ring-shaped yeast donuts are filled with a deliciously sweet, light and fluffy filling.
From foodology.ca


STRAWBERRY CREAM PUFFS - TASTE THE WORLD COOKBOOK
The Strawberry Cream Puffs are a French-inspired pastry that's light and fluffy. The pastry is filled with a sweet and tasty strawberry... The pastry is filled with a sweet and tasty strawberry... Oh là là what a wonderful recipe this is!
From tastetheworldcookbook.com


THE BEST STRAWBERRY CREAM PUFFS RECIPE - LIFE LOVE LIZ
Directions: Preheat the oven to 425° Cover baking sheets with parchment paper. Add butter, salt, sugar and 1 cup of water to a medium saucepan. Turn the heat to medium-high. Let come to a boil and quickly add in the flour, stirring with a wooden spoon.
From lifeloveliz.com


MALTED STRAWBERRY CREAM PUFFS | MIDWEST LIVING
Directions. Step 1. For puffs: Position oven racks to the upper and lower thirds of oven and preheat oven to 400°. Line two baking sheets with parchment paper; set aside. Advertisement. Step 2. In a 2-quart saucepan, combine milk, water, butter and salt. Bring to a boil over medium-high heat. Add flour all at once; stir vigorously.
From midwestliving.com


STRAWBERRY TURNOVERS (WITH PUFF PASTRY!) - LIVE WELL BAKE OFTEN
Set aside. In a medium sized mixing bowl, mix together the chopped strawberries, sugar, and cornstarch until well combined. Set aside. In a separate mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until fully combined.
From livewellbakeoften.com


STRAWBERRY CREAM CHEESE HEART PUFFS - THE TWIN COOKING PROJECT …
Preheat the oven to 180 degree celsius or 350F. Roll out the puff pastry just a little bit to flatten it out - it should still be thick. With the help of a heart shaped cookie cutter, cut the puff pastry into 10-12 hearts. Now with the help of a toothpick or a smaller heart shaped cutter, score/ make insertions to half-inch from the edges.
From thetwincookingproject.net


STRAWBERRY CREAM PUFFS & DATE NIGHT IN IDEAS
In a large bowl add the heavy cream, extract, and 2 tablespoons of powdered sugar. Mix on high for 3-5 minutes until stiff peaks form in the cream. Place cream in the fridge. Cut out your puff pastry hearts, or slice them into even rectangles. Bake. Allow to cool for 5 mins and then slice them in half. Layer 3 strawberries on one half of each ...
From savvysavingcouple.net


MY GRANDMOTHER'S STRAWBERRYCREAM PUFFS RECIPE | PBS FOOD
Let the cream puffs cool in the open-doored oven for about 30 minutes before removing. To prepare the custard filling, mix the sugar and cornstarch together in a …
From pbs.org


STRAWBERRY CREAM PUFFS RECIPE - SIMPLE CHINESE FOOD
11. Cover the top and freeze the back slices, preheat the oven at 180 degrees and bake for 20 minutes, turn to 150 degrees and bake for another 10 minutes
From simplechinesefood.com


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