Strawberry Cream Puffs

The perfect light summer dessert - make the most of strawberry season with these delicate and delicious strawberry and mascarpone cream puffs!

The puffs are made from a classic choux pastry, and they are filled with a creamy mascarpone and strawberry filling. Then, I top them with a strawberry ganache. You’ll struggle to have just one, but they make for a perfect, single-sized treat!

Why this Recipe Works

Choux pastry is a light, delicate pastry with simple ingredients and a mild flavor so it pairs perfectly with stronger, sweeter flavors like the strawberry. These choux puffs ‘puff up’ when cooking and make a pocket for filling. You can also make these 3-ingredient pastry flowers with some strawberry jam for an easy pastry.

I’ve opted for a rich and creamy mascarpone and strawberry filling. I prefer the heavier, heartier filling to the traditional whipped cream filling, and once you try these you will understand why.

There’s a reason strawberries and cream are such a winning combination! The sweetness and little bit of sourness of the mascarpone is cut wonderfully with the sweet strawberries for the perfect bite. You'll also love this 2-ingredient strawberry milkshake and strawberry matcha semifreddo!

The freeze-dried powdered strawberry enhances the strawberry flavor of the whole cream puff in such a lovely way. The strawberry ganache adds an additional texture and subtle sweet kick from the white chocolate with an extra strawberry punch.

Ingredients & Substitutions

When making pastry, it is not a good idea to substitute ingredients. Please try and stick to the recipe if you plan to make these.

mascarpone cheese - I prefer a heartier cream filling to the traditional whipped cream, and mascarpone cheese is the trick to making it. You can substitute with creme fraiche.

white chocolate - using white chocolate for the ganache adds a sweetness and vehicle for the strawberry to shine. You can also use chocolate, but the cream puffs will not be pink nor will the flavor be the same.

coconut oil - helps add a shine to the ganache and melt the chocolate evenly.

strawberry powder - freeze-dried strawberries ground into a powder. This adds a punch of strawberry flavor and turns the white chocolate a wonderful pink.

Prep-Ahead Tips

• You can store your unfilled pastry shells in a sealed container in the pantry overnight.
• The filling can be prepared up to two days in advance.
• The strawberry puree can be made up to three days in advance.

Note: Wait to fill the pastry until the same day you plan to serve them. You can store them in the refrigerator.

How to Make this Recipe

There are three components to these strawberry cream puffs: Choux Pastry, Strawberry Puree and Mascarpone Filling, and Strawberry Ganache. First, we make the choux pastry. While they are cooling, we will make the filling. And once they are filled, the ganache is prepared for dipping.

Choux Pastry

Add the milk, butter, and salt to a saucepan over medium heat. Stir until the butter is melted and the mixture just barely comes to a boil.

Remove from heat and add all the flour in one go. Mix well with a wooden spoon and quickly to absorb all the liquid. Return to the heat. Cook 2-4 minutes until the dough clumps together and pulls away from the sides of the saucepan.

Note: It is ready when the wooden spoon can stand upright when you stick it in the dough.

Move the dough to a large bowl and let cool for a few minutes.

With a mixer or whisk, add the vanilla extract, then the eggs one at a time, mixing well after each. The dough consistency should be like a dry custard.

Scoop some dough on a spoon and hold the spoon vertically by the handle, the dough should form a "v." If all the dough falls off the spoon, it is too wet. If it doesn't form a slight "v" then it is too dry and you need to add a little more of the egg mixture.

Pipe 12-15 1.5-2-inch circles per baking sheet using a piping bag with a large tip, using a spoon, or using a gallon sized Ziploc bag as a piping bag. Wet your finger and use it to smooth & flatten any points or bulges.

Ideally, bake each sheet one at a time. Bake 25 minutes. Poke each with a toothpick. Bake an additional 8-15 minutes. Set aside to cool.

Strawberry Puree and Mascarpone Filling

First, make the strawberry puree by cooking 6 ounces (half of one pint) of stemmed and halved strawberries with 1 teaspoon of sugar covered until the juices releasee (~3 minutes) and then another 4-5 minutes until soft. Then blend or food process until smooth. Refrigerate to cool it for at least 5 minutes.

Strain the strawberry mixture into a bowl. Add the mascarpone cheese, cream, powdered sugar, and vanilla. Beat to soft peaks. Refrigerate until ready to use.

Filling the Strawberry Cream Puffs

Using a smaller piping tip, pipe your filling inside your pastry shells until full. I use a Wilton 1A or 2A round tip to pipe them.

Strawberry Ganache

Add the white chocolate and coconut oil to a microwave safe bowl. Microwave on high for 15 seconds at a time, mixing well in between until completely melted.

Note: You can also melt the chocolate over a bain marie if you do not have a microwave.

Add the strawberry powder to the melted chocolate. Mix until smooth and incorporated.

Dip each cream puff in the melted chocolate. Serve immediately.

Strawberry Cream Puff FAQs

Related Recipes

If you love these cream puffs, I have more sweet and savory cream puffs I know you're going to love and some great strawberry recipes. Or check out all the sweets & pastries on the blog.

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