Indulge in Dessert Heaven: Try Our Chocolate Covered Strawberry Cream Puffs!
Indulge your sweet tooth with Chocolate Covered Strawberry Cream Puffs! These delectable treats are a dreamy combination of crispy choux pastry shells, silky smooth vanilla pastry cream, and ripe, juicy strawberries. Add to that the luscious drizzle of rich chocolate ganache, and you have yourself a decadent dessert that is both irresistible and Instagram-worthy. Whether you serve them at a fancy dinner party or simply treat yourself to a bit of luxury on a lazy Sunday afternoon, these Chocolate Covered Strawberry Cream Puffs will transport you to dessert heaven with every bite.
Ingredients
- 1 Cup Water
- 1 Stick (8 Tbsp) Unsalted Butter
- 1/2 Tsp Salt
- 1/4 Tsp Sugar
- 1 Cup All-purpose Flour
- 4 Large Eggs
- 1 Cup Heavy Cream
- 1 Tsp Vanilla Extract
- 1/4 Cup Powdered Sugar
- 8 oz Dark Chocolate, chopped
- 8-10 Fresh Strawberries
Instructions
- Preheat oven to 400°F.
- In a medium-sized saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat.
- Add flour to the saucepan and stir with a wooden spoon until the mixture forms a ball. Continue stirring for another 2-3 minutes until it dries out.
- Remove from heat and transfer the mixture to a large mixing bowl. Let cool for a minute.
- Beat in eggs one at a time using an electric hand mixer until the mixture forms a smooth dough.
- Line a baking sheet with parchment paper. Transfer the dough to a pastry bag fitted with a round tip.
- Pipe 8-10 cream puffs about 2 inches apart onto the prepared baking sheet.
- Bake for 25-30 minutes, or until the cream puffs are puffed up, golden brown, and feel hollow when tapped. Let cool to room temperature.
- In a mixing bowl, whisk together the heavy cream, vanilla extract, and powdered sugar until stiff peaks form.
- Cut the cooled cream puffs in half with a serrated knife. Fill each puff with a spoonful of whipped cream and sliced strawberries.
- Melt chopped dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth.
- Dip the top halves of the cream puffs into the melted chocolate and place them onto a wax-paper-lined tray.
- Decorate with extra melted chocolate and chopped strawberries as desired.
- Chill in the refrigerator until the chocolate sets.
- Serve and enjoy!
Number of Servings
- 8-10 servings
Nutritional Information (per serving)
- Calories: 420
- Total Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Cholesterol: 145mg
- Sodium: 190mg
- Total Carbohydrates: 31g
- Dietary Fiber: 3g
- Total Sugars: 19g
- Added Sugars: 10g
Ask the Chef – Tips & Tricks
Make Sure the Dough is Dry: During step 3, you need to stir the flour mixture for 2-3 minutes after the ball forms so that the mixture dries out completely. This is important because if the dough is too wet, then the cream puffs won’t puff up properly, and they may also collapse on themselves after baking.Use a Pastry Bag: Transfer the dough to a pastry bag fitted with a round tip to ensure consistency in size and shape while piping the cream puffs onto the baking sheet. If you don’t have a pastry bag, you can also use a plastic bag and snip off one corner.
Make Sure the Cream is Firm: When making the whipped cream filling, make sure to whip the heavy cream until stiff peaks form, so it’s firm enough to hold its shape inside the cream puffs and not mix with the chocolate later.
Be Careful Melting the Chocolate: Melt the chopped dark chocolate in a heatproof bowl over a saucepan of simmering water, stirring until smooth. Be careful not to get any water in the chocolate, or else it will seize up and ruin the recipe.
Decorate Carefully: Decorate the cream puffs with additional melted chocolate and chopped strawberries as desired, but be sure to add these toppings before the chocolate hardens, so they stick to the cream puffs. You can also use a piping bag to drizzle chocolate over the top for a more professional-looking finish.
