Desserts ♡, Parisian Baking ♡, Patisserie ♡, Summer ♡, Tea Time Treats ♡

Fluffy and Floral Strawberry Cream Puffs ♡

Hello my frosted fairies! Summer is very near and I’m looking forward to what the next few months have to offer. This Sunday’s delectable bakes are a set of strawberry cream puffs, aka the crème de la crème of Parisian patisserie. Whether they’re in a delightful fruit tart or dipped in champagne, strawberries are the perfect summer fruit.

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This was my very first attempt at choux pastry and I found it quite challenging. I definitely think it’s a technique that takes practice! If this is your first time attempting choux, I’d recommend setting aside some time to do this as they’re not something that can be rushed; you need to take a lot of care of your buns 🙊🌸

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“Fluffy” is the perfect adjective to describe these mini delights! The angelic choux pastry is filled with a sweet, strawberry cream (resembling marshmallow fluff, or the fluffy stuffing of a teddy bear), sprinkled with a dusting of icing sugar and adorned with a few sugar flower decorations. So cute! These cream puffs are as soft and as light as a cloud,and they disappear on your tongue like strands of candy floss.

Ingredients:

The original recipe is linked here.

For the choux pastry:

8 fl oz water

4 oz butter

140g plain flour

4 eggs

For the strawberry cream filling:

250g of chopped, fresh strawberries

50g of granulated sugar, divided

350g of heavy whipping cream

For the decoration:

Powdered sugar (for dusting)

Cake Angels flower decorations

Method:

For the choux pastry:

  1. Pre-heat the oven to 205˚C and line a baking tray with parchment.
  2. In a medium saucepan, combine the water and butter and bring the mixture to a simmer. Remove from the heat and allow to cool for a few minutes.
  3. Stir in the flour until it forms a thick paste that comes away from the sides of the saucepan.
  4. Place the doughy mixture in a bowl and add the eggs one at a time, stirring after each addition, to form a shiny dough.
  5. Pipe the dough into rounded mounds on the prepared baking sheet.
  6. Bake for 20-25 minutes, until golden brown or puffed up.
  7. Remove from the oven and let them cool completely.

For the strawberry cream filling:

  1. While the puffs are cooling, puree the strawberries using a blender and add two tablespoons of sugar.
  2. Beat the whipping cream until light and fluffy, then add the remaining two tablespoons of sugar. Continue beating the cream until soft peaks form.
  3. With the beaters running, gradually add the strawberry mixture to the whipped cream, beating constantly to keep the mixture light and airy. Refrigerate until ready to use.
  4. Cut each puff in half horizontally with a serrated knife. Pipe the strawberry cream into each shell and dust with powdered sugar. Add a cute flower decoration in the centre of each puff and refrigerate until ready to serve.

Here are a few more pictures of the end result! ♡

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I really hope you enjoyed this post my dainty macarons! Please let me know in the comments section below what your favourite French pastry is, I’d love to know! ☁️🌸🍥

If you decide to try out this recipe, please remember to send me a picture of your creations (my Instagram and Twitter accounts are @xxsophiebeth) ✨🎀🍰

I’m sending lots of love to you all and I hope you have a fantastical week filled with sugar cookies and fluffy marshmallows! 💕🐇✨🍬🍥

Sophie

xoxo

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4 thoughts on “Fluffy and Floral Strawberry Cream Puffs ♡”

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