Strawberry Cream Puff Hearts (Printable Version)
Buttery choux pastry hearts filled with whipped cream and strawberries for a delightful, shareable treat.
# What You'll Need:
→ Choux Pastry
01 -
240 ml water
02 -
113 g unsalted butter
03 -
0.25 tsp salt
04 -
125 g all-purpose flour
05 -
4 large eggs
→ Filling
06 -
240 ml heavy cream
07 -
3 tbsp powdered sugar, plus extra for dusting
08 -
1 tsp vanilla extract
09 -
225 g fresh strawberries, sliced
# Steps To Follow:
01 -
Preheat oven to 200°C. Line a baking tray with parchment paper to prevent sticking.
02 -
In a medium saucepan over medium heat, combine water, unsalted butter, and salt. Bring to a rolling boil. Add flour in one addition and stir vigorously until the mixture forms a cohesive dough that pulls away from the sides, about 2-3 minutes. Remove from heat.
03 -
Allow the dough to cool for 5 minutes. Add eggs individually, beating well after each addition until dough is smooth and glossy.
04 -
Transfer the dough to a piping bag fitted with a large round or star nozzle. Pipe heart shapes approximately 8 cm wide onto the prepared tray, leaving space between each for expansion.
05 -
Bake in the preheated oven for 25–30 minutes until golden brown and well-puffed. Do not open oven door during baking. Once done, transfer puffs to a wire rack and allow to cool completely.
06 -
In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Keep refrigerated until use.
07 -
Slice each cooled pastry horizontally. Spoon whipped cream onto the bottom half, add fresh strawberry slices, then replace the top. Dust with additional powdered sugar before serving.
# Notes and Tips:
01 -
Ensure choux pastry is thoroughly cooled before filling to prevent the whipped cream from melting.