why make this recipe
These cream puffs are light and sweet. They pair soft pastry with rich mascarpone cream and fresh strawberries. You can make them for a simple dessert or a small party. They feel fancy but stay easy to make.
how to make Strawberry and Mascarpone Cream Puffs
This is a step-by-step plan you can follow. First bake the choux pastry. Then whip the mascarpone cream. Finally fill the shells and add strawberries.
Ingredients :
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 teaspoon salt
4 large eggs
1 cup mascarpone cheese
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced
Directions :
- Preheat the oven to 400°F (200°C).
- In a saucepan, combine water and butter over medium heat until the butter melts. Add flour and salt, stirring until a dough forms.
- Remove from heat and allow to cool slightly.
- Beat in eggs one at a time until smooth.
- Spoon or pipe the dough onto a baking sheet lined with parchment paper.
- Bake for 25-30 minutes until golden and puffed. Allow to cool completely.
- In a bowl, whip together mascarpone, heavy cream, powdered sugar, and vanilla until soft peaks form.
- Fill the cooled pastry shells with the mascarpone cream and top with sliced strawberries.
- Serve immediately and enjoy!
introduction
This recipe makes about 12 medium cream puffs. The shells are light and crisp. The filling is creamy and not too sweet. Serve them for tea or after dinner. For a fresh side, try a salad like creamy Mexican coleslaw if you want contrast.
how to serve Strawberry and Mascarpone Cream Puffs
Place the filled puffs on a small plate. Add extra sliced strawberries on top. Dust with a little powdered sugar if you like. Serve right away so the shells stay crisp.
how to store Strawberry and Mascarpone Cream Puffs
If you make them ahead, store shells and filling separately. Keep shells in an airtight container at room temperature for up to 1 day. Keep filling in the fridge for up to 2 days. Fill the shells just before serving. Once filled, eat within a few hours.
tips to make Strawberry and Mascarpone Cream Puffs
- Beat eggs well and add them one at a time for smooth dough.
- Let shells cool fully before filling to keep them crisp.
- Use cold heavy cream and mascarpone for easier whipping.
- If shells soften, reheat in a 300°F (150°C) oven for 5 minutes before filling.
- Slice strawberries thin so they sit nicely on top.
variation (if any)
- Add a little lemon zest to the filling for a bright note.
- Mix berries instead of just strawberries.
- Fold a small amount of melted chocolate into the mascarpone for a chocolate version.
FAQs
Q: Can I use store-bought pastry shells?
A: Yes. Use them to save time. Fill them with the mascarpone cream and strawberries.
Q: How long will filled cream puffs stay fresh?
A: They are best within a few hours. The shells will soften after a few hours in the fridge.
Q: Can I replace mascarpone?
A: You can use cream cheese mixed with a little heavy cream, but the taste will change.
Q: Can I freeze the shells?
A: Yes. Freeze shells in a bag for up to 1 month. Thaw and re-crisp in a warm oven before filling.
Strawberry and Mascarpone Cream Puffs
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Light and sweet cream puffs filled with rich mascarpone cream and fresh strawberries. A perfect dessert for any occasion.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
- 1 cup mascarpone cheese
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
Instructions
- Preheat the oven to 400°F (200°C).
- In a saucepan, combine water and butter over medium heat until the butter melts. Add flour and salt, stirring until a dough forms.
- Remove from heat and allow to cool slightly.
- Beat in eggs one at a time until smooth.
- Spoon or pipe the dough onto a baking sheet lined with parchment paper.
- Bake for 25-30 minutes until golden and puffed. Allow to cool completely.
- In a bowl, whip together mascarpone, heavy cream, powdered sugar, and vanilla until soft peaks form.
- Fill the cooled pastry shells with the mascarpone cream and top with sliced strawberries.
- Serve immediately and enjoy!
Notes
For best results, let shells cool completely before filling. Store shells and filling separately if making ahead.
Nutrition
- Serving Size: 1 cream puff
- Calories: 250
- Sugar: 10g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
