P. Powel
What’s better than a light and fluffy cream puff?! Strawberry cream puffs! These delicate profiteroles are made with a simple pate a choux dough, then filled with a dreamy, cream strawberry filling and dusted with confectioner’s sugar for a simple and elegant finish. They’re not too sweet and oh-so-good! These are perfect for a special occasion, or for that dessert lover that likes their sweets on the less sweet side!
How To Make Profiteroles
This elegant, show-stopping dessert can seem intimidating to make at home, but it’s actually quite easy! I had a hesitation about making them for the longest time, but once you actually try making them, you’ll want to make them all the time! The pate a choux dough used to make these cream puffs is super simple and requires just 5 ingredients! – eggs, water, flour, butter and a pinch of salt! Here are a few tips for making pate a choux successfully!
- When baking the cream puff shells, resist the temptation to open your oven door! These shells are very temperature sensitive and can collapse easily with a blast of cool air.
- Bake the shells until they are a deep golden color; underbaking will also cause them to collapse.
- I recommend filling the pastries the same day, once they cool. The shells can and will go stale if left out uncovered.
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