Cream Puffs Filled with Strawberry Cream | Recipes

Cream Puffs Filled with Strawberry Cream

(27) Ratings:
Prep Time:
Baking Time:
Makes:24 - 30
Freezing:not recommended

This delicious dessert is truly the cream of the crop! The light textured puffs are filled with fresh strawberries and mouth-watering whipping cream.


Cream Puffs

1/2 cup 125 mL butter, cubed
1 cup 250 mL water
1/4 tsp 1 mL salt
1 cup 250 mL Robin Hood® Original All Purpose Flour
4 eggs


2 cups 500 mL whipping cream
1/4 cup 50 mL granulated sugar
1 tsp 5 mL gelatin
3/4 cup 175 mL thinly sliced strawberries


  1. Preheat oven to 375ºF (190ºC). Line a baking sheet with parchment paper.
  2. Cream Puffs: Place butter, water and salt in medium saucepan. Bring to a boil. Immediately remove from heat and add flour, beating vigorously to blend. Return to medium heat and cook, stirring constantly until mixture forms a ball, approximately 5 minutes.
  3. Remove from heat, cool 5 minutes and place in food processor. Add eggs one at a time, processing after each addition. Spoon into piping bag with no tip, or heavy plastic bag with cut corner. Pipe 1 inch (2.5 cm) balls onto parchment paper lined cookie sheet, at least 3 inches (7.5 cm) apart. Smooth tops with dampened finger to round off.
  4. Bake in preheated oven for 25 to 30 minutes, until browned and puffed. Remove from oven and pierce each puff with a sharp knife. Put back in the oven, turn off heat and leave in for 10 minutes. Cool.
  5. Filling: Whip cream until soft peaks form. Add sugar and gelatin and continue beating until peaks are formed. Fold in strawberries.
  6. Assembly

  7. Cut tops off puffs. Remove any damp insides. Fill with cream and replace tops. Serve within 1 - 2 hours of assembly.

Nutritional Information

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