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Strawberry Puffs recipe

Strawberry Puffs.

Red, ripe strawberries are right at homenestled inside puff pastry with sweetened whipped cream and lusciousfudge sauce. Cream puffs don’t get much better than this!

Recipe: Strawberry Puffs

2 pint baskets California strawberries,stemmed and sliced
Granulated sugar
1/2 cup water
1 /4 cup butter
1/2 teaspoon salt
1/2 cup all-purpose flour
2 large eggs
1 cup whipping cream
1 teaspoon vanilla extract
1/3 cup prepared fudge sauce (see recipe for QuickChocolate Fudge Sauce)
Powdered sugar

  • In bowl toss strawberries with sugar,to taste; cover and chill.
  • Preheat oven to 400°F (205°C).
  • In 1-quart saucepan bring water, butterand salt to boil. Remove from heat; stir in flour all at onceto blend thoroughly. Set over medium heat. Cook and stir untilmixture pulls away from side of pan and forms a ball. Removefrom heat and cool slightly. Thoroughly beat in eggs one at atime.
  • Spoon batter in 6 equal mounds, spacedapart, onto lightly greased baking sheet.
  • Bake in center of oven 20 to 25 minutesuntil puffs are evenly browned. Turn off oven. Remove from ovenand with thin knife cut a slit in each puff. Return to oven for10 minutes, then cool completely on rack.
  • In bowl whip cream to form soft peaks;sweeten with sugar, to taste, and flavor with vanilla.
  • To assemble, halve puffs horizontallywith serrated knife. Fill puffs with whipped cream and some ofthe strawberries. Drizzle with fudge sauce, thinning with a littlewater, if needed. Cover with puff tops. Dust lightly with powderedsugar. Serve with remaining strawberries, and accompany withadditional fudge sauce, if desired.

    Makes 6 servings

    Lowfat Variation: Substitute 1 (3.4 ounce)package instant vanilla pudding mix made with 2 cups nonfat milk,as package directs, for the whipped cream. Substitute light fudgesauce for the fudge sauce.

    Nutritional Information: Per Serving: 370calories; 27 g fat; 150 mg cholesterol; 300 mg sodium; 28 g carbohydrate;3 g fiber; 6 g protein. Low Fat Variation Per Serving: 240 calories;10 g fat; 90 mg cholesterol; 510 mg sodium; 35 g carbohydrate;3 g fiber; 4 g protein.

    Recipe and photograph provided courtesyof California Strawberry Commission. ©2003. All rights reserved.Used with permission.

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  • Comments

    1 Comment


    Light and airy pastry puffs made from pate a choux dough are a good vehicle for just about any kind of sweet or savory filling you can think of. In the summer, I like to take advantage of the fresh strawberries at the market and use them in a mousse. First, cook the berries with sugar and lemon juice, strain, and mix with gelatin. Then fold the mixture into whipped cream and pipe it into the cooled pastry puffs. Dust with powdered sugar and serve, for an elegant summer dessert or a fancy brunch addition.

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