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!
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How To Make Profiteroles
- 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.
The Strawberry Filling
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Looking for more pastries? I love this fruity ‘Berry Paris Brest’!
These ‘Chocolate Coffee Eclairs’ are one of my favorites!
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
I love my handheld KitchenAid mixer is great for smaller jobs like mixing batter.
Use these non-stick silicone mats for baking, along with these aluminum baking sheets.
This set of jumbo cake decorating tips includes my favorite tips.
And this filling tip by Ateco is great for piping eclairs and cream puffs full of cream.