I am not much of a sweet tooth person, but there are few sweet treats to which I will never say No and one of those is Cream Puffs. After some serious thought and hours of internet browsing, I decided to take an attempt and bake it at home.
I was surprised and smiling from cheek to cheek as I saw those cream puffs rising tall. Kept my fingers crossed and hoped that it doesn’t fall flat after a while. It didn’t and they were still standing firm when I took them out of the oven. I kept staring impatiently for them to cool down and after a while, I held one in my hand.. they were perfect (at least in my world). 
After the puffs came out the way I wanted, I had to look for some filling to use and what better than mascarpone with strawberries, right?
Cream Puffs filled with Mascarpone and Strawberry
- Total Time: 45 minutes
- Yield: 9 puffs 1x
Description
Buttery light cream puffs filled with rich mascarpone cheese and fresh strawberries, creating a delightful and irresistible treat.
Ingredients
- 6 tablespoons unsalted butter
- 1 cup water
- 1 1/2 teaspoons sugar
- A pinch of salt
- 3 large eggs
- 1 cup all-purpose flour
- 1 cup mascarpone cheese
- 1/2 cup heavy cream
- 1 cup powdered sugar
- 1 cup strawberries, hulled and sliced
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a deep pan, bring 1 cup of water to a boil and add 6 tablespoons of unsalted butter. Stir until the butter is completely melted.
- Add 1 1/2 teaspoons of sugar and a pinch of salt to the mixture, stirring continuously.
- Reduce the heat to medium and add 1 cup of all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
- Remove the pan from heat and let it cool for 5 minutes. Then, add 3 large eggs, one at a time, beating well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds onto the prepared baking sheet, leaving space between each mound.
- Bake in the preheated oven for 20-25 minutes, or until the puffs are golden brown and crisp. Do not open the oven door during baking.
- Remove from the oven and let the puffs cool completely on a wire rack.
- For the filling, whip 1/2 cup of heavy cream until soft peaks form. In a separate bowl, mix 1 cup of mascarpone cheese with 1 cup of powdered sugar until smooth. Gently fold the whipped cream into the mascarpone mixture.
- Slice the cooled puffs in half and fill each with a generous spoonful of the mascarpone mixture. Add sliced strawberries on top of the filling and replace the top of the puff.
- Serve immediately or refrigerate until ready to serve.
Notes
Ensure the dough is smooth and glossy before piping. Avoid opening the oven door during baking to prevent the puffs from collapsing. These puffs are best served fresh but can be stored in the refrigerator for a day. You can substitute mascarpone with cream cheese for a tangier filling.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: 1 puff
- Calories: 250
- Sugar: 10
- Sodium: 50
- Fat: 17
- Carbohydrates: 22
- Fiber: 1
- Protein: 4
- Cholesterol: 80
This I must try. Thank you for the recipe.
they truly look beautiful!