Description
Delightful heart-shaped cream puffs filled with fluffy strawberry whipped cream and fresh strawberry slices, perfect for romantic occasions.
Ingredients
Scale
- ½ cup (120ml) Water
- ½ cup (120ml) Milk
- ½ cup (115g) Unsalted Butter
- 1 tbsp Sugar
- ¼ tsp Salt
- 1 cup (125g) All-Purpose Flour
- 4 Large Eggs
- 1 cup (240ml) Heavy Whipping Cream
- 3 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
- ½ cup Finely Chopped Strawberries
- 1 cup Fresh Strawberries (sliced)
- Powdered Sugar (for dusting)
- Optional: Melted white chocolate drizzle or strawberry glaze
Instructions
- Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper. Combine water, milk, butter, sugar, and salt in a saucepan over medium heat until melted and boiling gently. Remove from heat, immediately add the flour, and stir vigorously until a smooth dough forms. Return to low heat for 1–2 minutes, stirring continuously to dry out excess moisture. Transfer to a bowl to cool for 5 minutes.
- Beat the 4 eggs into the cooled dough one at a time, mixing thoroughly after each addition until smooth, glossy, and thick enough to hold its shape. Transfer the batter into a piping bag fitted with a large round tip. Pipe 7–8cm wide heart shapes onto your parchment paper, using a damp fingertip to gently smooth down any sharp pointed tips.
- Bake at 200°C (400°F) for 15 minutes. Reduce the oven temperature to 175°C (350°F) and bake for another 15–20 minutes until puffed and golden. Turn off the oven, crack the door open slightly, and leave the puffs inside for 10 minutes to dry out completely. Transfer to a wire rack to cool.
- Whip the heavy cream, powdered sugar, and vanilla extract together in a chilled bowl until medium-stiff peaks form. Gently fold in the finely chopped strawberries with a rubber spatula until evenly distributed.
- Carefully slice each cooled pastry heart in half horizontally with a serrated knife. Pipe the strawberry cream onto the bottom half, arrange fresh strawberry slices across the cream, and place the top pastry half back on. Dust generously with powdered sugar (or drizzle with melted white chocolate) and serve!
Notes
Store unfilled choux pastry shells in an airtight container at room temperature for up to 1 day. Serve filled pastries within 2 to 4 hours for the best texture.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 8g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: dessert, cream puffs, strawberry, Valentine's Day, Mother's Day