Cream puffs on a stack of white plates with fresh raspberries

 

Cream puff filled with whipped cream and topped with berries on a stack of plates

 

 
 

These cream puffs were part two of a baking demonstration I did for my local foodie friends. Slightly sweetened pâte à choux dough was piped onto baking sheets, cooked, and then filled with whipped cream and my favorite balsamic strawberries. Please check my Parisian Cheese Puff post for hints on making flawless cream puffs and gougères.

One of my girlfriends put it perfectly, “I loved them both equally,” when asked whether she preferred these or the gougères…or maybe she’s just extremely kind!

 
According to Dorie Greenspan, dough can be piped onto the baking sheets, then frozen, and stored in ziplock bags when firm. They can be frozen up to 2 months and baked right from the freezer…extending baking time by just a couple minutes.
 
Cream Puffs with Whipped Cream and Berries…recipe courtesy of my  mom
 
1/2 cup whole milk
1/2 cup water 
1/2 cup (1 stick) butter
1 tablespoon sugar
Dash of salt
1 cup flour
4 eggs, at room temperature
 
Sweetened whipped cream (whip 1/2 cup cream, 1/2 teaspoon vanilla, 1/4 cup sifted powdered sugar)
 
Balsamic Strawberries:
3 cups cored and quartered strawberries
1/4 cup good quality balsamic vinegar
1/2 cup plus 2 tablespoons sugar
 
Preheat oven to 425º. Line two baking sheets with parchment paper and set aside.
 
Combine ingredients for balsamic strawberries. Let rest at room temperature while preparing and baking cream puffs, stirring occasionally.
 
Bring milk, water, butter, sugar and salt to a boil in a saucepan.  When mixture is boiling, add flour all at once, and stir vigorously till well combined.  Turn off heat and add eggs, one at a time, stirring vigorously till each is well incorporated. It is imperative that stirring begins immediately after the egg is added to avoid scrambled egg bits in your dough.
 
Spoon or pipe tablespoonfuls of dough onto prepared baking sheets (I use a ziplock bag with the corner cut off). Reduce oven temperature to 375º and bake for 12 minutes. Rotate pans in oven and bake for an additional 12 minutes or till cream puffs are golden. Whip cream while puffs are baking.
 
Cool, then slice off tops of each puff, remove some of the inside if desired and fill with whipped cream. Top with balsamic strawberries and serve immediately.
 
Makes approximately 24.
 

Print

A close up of Cream puff filled with whipped cream and topped with berries on a stack of plates