Chocolate Strawberry Cream Puffs

5 from 10 votes

These cream puffs may look intimidating to make, but trust me, they're not! As long as you follow a few simple steps, you'll be noshing on one (may two) of these beauties in no time.

Prep Time20

Cook Time35

Total Time55

Course: Dessert, dessert - pastry

Cuisine: French Inspired

Servings: servings

Calories: 520kcal

Author: Renee Goerger

Equipment

Ingredients

For the pastry shells:

1 cup water
½ cup butter cubed
¼ teaspoon salt
1 cup all-purpose flour
4 large eggs

For the strawberry filling:

2½ cups heavy cream
1 package (5.1 ounces) instant vanilla pudding
¼ cup granulated sugar
2 teaspoons pure vanilla extract
2 cups fresh, sliced strawberries

For the Chocolate Ganache:

⅓ cup heavy cream, hot, but not boiling
2 cups semi-sweet chocolate chips

US Customary - Metric

Instructions

To make the pastry shells:

Add water and butter to a saucepan until the water simmer and the butter melts.
Add all the flour and stir vigorously until the mixture comes together into a heavy dough (choux paste).
Allow the dough to cool slightly. Approximately 5 minutes.
Add the eggs, one by one, stirring vigorously after each addition. A little elbow grease is required, or you can do this process with a hand mixer or stand mixer.
After the addition of the final egg, the choux paste dough will be smooth and glossy.
Drop approximately 2 tablespoons of the choux paste dough onto a parchment or Silpat lined baking sheets. Leaving space in between each eclair.
Tap down any spiky points with a wet finger if needed.
Bake the pastry shells in a preheated 400-degree Fahrenheit (205 Celsius) oven for approximately 30 - 35 minutes.
Remove the shells from the oven and immediately poke a steam hole in the side of each shell to let the steam out so they won't deflate as they cool.
Allow the shells to cool completely before using a serrated knife to gently slice tops off each pastry.
Gently pull out any of the doughy interiors that may still remain on the inside of each puff to make room for the filling.
Set the puffs and tops aside while you prepare the filling.

To prepare the strawberry filling:

In a large bowl, whisk together the heavy cream, pudding mix, sugar, and vanilla extract until the mixture thickens into a heavy whipped mixture.
Gently fold the sliced strawberries into the whipped pudding mixture.
Divide and spoon the pudding and strawberry mixture evenly among the shell bottoms, and gently place the tops of the shells onto each filled cream puff.

To make the chocolate ganache:

Pour hot cream over chocolate chips and stir well until melted and smooth.
Spoon the chocolate ganache liberally over the cream filled cream puffs.
Garnish the top of each chocolate topped puff with a slice of strawberry for garnish.
Refrigerate until ready to serve.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Puffs may be frozen (before filling, and with centers removed) in an airtight container for up to 2 months.

Nutrition