Strawberries and cream profiteroles are delicious works of art. Light and airy cream puff pastry filled with fluffy strawberries and cream filling and then drizzled with chocolate.
These fruit profiteroles are a delicious dessert worthy of any occasion. Made with a light filling inside every puffed shell, these dessert profiteroles are perfect for sharing or keeping to yourself. they’d make a great dessert to serve up on Valentine’s day as well.
While the dough consists of only a handful of ingredients, I will say it took me some time to get it right. But that’s okay because these little cream puffs are worth every step.
What Are Profiteroles?
Profiteroles are simply a version of a cream puff. The names are often used interchangeably for the two desserts. Profiteroles often tend to be a little smaller in size compared to a cream puff. They can also be filled with ice cream, custard, or as I’ve done here, with strawberries and cream. The pastry dough is not sweet, it does not contain sugar at all so having a sweet filling is key to making these into a delicious dessert.
Ingredients you’ll need for Strawberries and Cream Profiteroles:
For the pastry, you will need:
- All-purpose flour
For the whipped cream, you will need:
- Chilled heavy cream
- Vanilla extract
- Chopped fresh strawberries
For the chocolate sauce, you will need:
- Unsweetened chocolate
- Heavy cream
- Granulated sugar
- Vanilla extract
For the exact amounts needed, please see the recipe card below.
How to Make Strawberries and Cream Profiteroles
Make the shells
- Preheat your oven to 425 degrees F and line two baking sheets. Set them aside.
- In a large saucepan, heat your milk, butter, and salt over medium heat until the butter has melted and the milk begins to boil (Just look for vigorous, but small bubbles around the edge of your saucepan). You do NOT want the mixture to come to a full boil, just get it hot enough to be close to the boiling point (it could scald and burn if boiled).
- Add in the flour and reduce the heat to low while stirring constantly with a wooden spoon. A dough should form and pull away from the edges of the pan while you’re stirring.
- Transfer the dough to a food processor along with the eggs and mix until just combined.
- Place the dough into a pastry bag or a zip-top bag and pipe the dough into 1 1/2 inch rounds. I transferred my dough to a pastry bag, but a large zip top bag with a corner snipped will work just as well. Pipe the dough into a 1 1/2 inch round circles onto a lined baking sheet (Silpat or parchment paper work perfectly). Do your best to keep everything uniform so that your profiteroles bake evenly. A cookie scoop could also be used to make sure that they are all uniform in size.
- Reduce the oven temperature to 350 degrees F and bake the puffs for 20 minutes.
- Turn off the oven and allow the puffs to sit there with the door closed for an additional 10 minutes. You want a nice golden color.
- Remove and immediately cut a small slit into the top of each puff. This will allow steam to escape and will help them cool a little faster.
Prepare to fill and assemble
- Prepare the whipped cream by whipping together the heavy cream and sugar with a whisk attachment in a very cold bowl at high speed.
- Beat for 1-2 minutes or until the mixture is thick and stiff peaks have formed.
- Fold in the strawberries.
- Cut each cream puff shell in half and then divide the cream amongst all of the puffs. Place the tops back on top.
Make chocolate sauce
- Prepare the chocolate sauce by stirring together the chocolate and milk in a microwave-safe bowl.
- Heat for 1 1/2 minutes or until the chocolate has melted and is smooth.
- Add in the sugar and return to the microwave.
- Heat for an additional 3 minutes, stirring well after 1 1/2 minutes.
- Heat until the sugar has dissolved.
- Stir in the butter and vanilla.
- Drizzle the chocolate over each profiterole or use it as a sauce to serve on the side.
If you do not have a food processor you can simply stir the eggs into the flour mixture in the pot with a wooden spoon, stirring well after each addition until no egg streaks remain.
Homemade whipped cream is so easy to make. Store-bought IS fine, don’t get me wrong. I use it too. But homemade just tastes so luxurious and creamy plus it only takes about ten minutes to prepare. The key is to start with a very cold whisk, bowl, and cream. Having all your supplies super cold will allow the cream to be set up quickly. Place your cold cream and a little sugar in your cold bowl set your mixture to high and let ‘er rip. Stop your mixer when your cream begins to thicken. This is will only take a few minutes. Stir in your strawberries and fill your puffs. Then Dessert is served!
Can I freeze filled profiteroles?
Yes, these little strawberry cream puffs can be frozen in an airtight container for up to 3 months. Simply thaw on the counter for several minutes before eating. If you topped with chocolate sauce prior to freezing, the chocolate may sweat as it comes to room temperature. This is normal and fine.
How long are cream puffs good for?
Homemade cream puffs are best eaten the same day that they are made but they can be kept stored well covered in a container in the fridge for up to 3 days.
How long can I keep Choux in the fridge?
If you find yourself wanting to pause mid-recipe then finish making the pastry dough and allow for it to cool. Cover well and keep stored in the fridge for up to 3 days. Then when you’re finally ready for cream puffs it should be a much faster process to make as the dough will be ready to go.
For more deliciousness, check out these other great pastry recipes:
- Caramel Apple Profiterole
- Ricotta Donut Recipe
- Vegan Apple Rose Tart
- Jelly Donut Cinnamon Rolls Recipe
- Quick & Easy Spanakopita Recipe
- Creme Brûlée Croissant French Toast Bake
For the pastry
- 3/4 cup milk
- 6 tablespoons butter
- 1/4 teaspoon salt
- 3/4 cup flour
- 3 eggs
For the whipped cream
- 2 cups chilled heavy cream
- 4 tablespoons sugar
- 1 teaspoon vanilla
- 1 cup chopped fresh strawberries
For the chocolate sauce
- 3 oz. unsweetened chocolate
- 1/3 cup heavy cream
- 1/2 cup sugar
- 1 teaspoon vanilla
- 2 tablespoons butter
- Preheat oven to 425 degrees. Line two baking sheets and set aside.
- In a large saucepan, heat milk, butter and salt over medium heat until the butter has melted and milk begins to boil. You do NOT want it to come to a full boil; you want the milk to be just under the boiling point.
- Add your flour and reduce heat to low stirring continuously with a wooden spoon until a dough forms. It should pull away from the sides of the pan when you stir.
- Transfer dough to a food processor along with the eggs. Mix just until combined. Place dough in a pastry bag or zip top bag. Pipe dough into 1 1/2 inch rounds. A cookie scoop can also be used. Just be sure the puffs are uniform in size.
- Reduce oven temperature to 350. Bake puffs for 20 minutes. Turn the oven off and let the puffs sit in the oven with the door close for an additional 10 minutes. Remove and immediately cut a small slit into the top of each puff. Let profiteroles cool.
- While profiteroles cool prepare whipped cream. In a very cold bowl, whip heavy cream and sugar with the whisk attachment on high. Beat for 1-2 minutes or until cream is thick and stiff peaks form. Fold in strawberries.
- Cut each profiterole in half. Divide cream among each puff and place tops over cream.
- For the chocolate sauce: Prepare the chocolate sauce by stirring together chocolate and milk in a microwave safe bowl. Heat for 1 1/2 minutes or until chocolate has melted. Stir until smooth. Add sugar and return chocolate to microwave. Heat and additional 3 minutes, stirring after 1 1/2 minutes. Heat until sugar has dissolved. Stir in butter and vanilla. Drizzle chocolate over each profiterole or serve on the side.
Amount Per Serving Calories 253Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 80mgSodium 97mgCarbohydrates 16gFiber 1gSugar 10gProtein 4g