By Kevin Williams
This recipe for strawberry cream puffs has been on Amish365 for a while. I have wanted to try it, but I was always intimidated by the thought of making cream puffs. But with virtually every kid-friendly activity canceled these days, baking is a refuge, something fun the kids can do and enjoy. So one day last week we tried making homemade cream puffs and, you know what? They were delicious and not difficult. I do have some quibbles with this recipe, but I think it works.
First of all….hmmmm, not sure what to tell you…The puff part of this recipe works. It tasted like the puff you’d get in a cream puff: light, airy, flavorful…I was very pleased. But this is a small recipe: 1 cup of flour? You have to be kidding me. I only got about 9 cream puffs out of this and they weren’t even that big. So I’d either use this recipe and make 4 large cream puffs or double the recipe and make 9 sizable ones. You simply can’t easily cut the top off of the puffs and fill with the filling when they are as tiny as our were. In fact, they came out so tiny, I sort of hollowed them out, filled them and then put two together sandwich style (so we ended up with only 4 cream puffs anyway). So this is a DELICIOUS recipe I just STRONGLY advise you either DOUBLE it or make FOUR big cream puffs instead of 9. But if you are a baking novice and have always wanted to make homemade cream puffs, this is the recipe to try!
- 1 cup water
- ½ cup butter, cubed
- 1 teaspoon sugar
- ¼ teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- CREAM FILLING:
- 3 cups sliced strawberries
- ½ cup sugar divided
- 16 oz cream cheese, softened
- 2 cups heavy whipping cream
- Confectioners' sugar
- Additional sliced strawberries
- In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and let cool for 5 minutes. Beat in eggs, one at a time. Continue beating until mixture is smooth and shiny.
- Drop by ⅓ cup (I used an ice cream scoop) 2-in. apart on a large lightly greased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack.
- In a medium bowl, beat cream cheese and ¼ cup sugar until fluffy
- In another large bowl, beat cream and remaining sugar until stiff. Fold in cream cheese and strawberries. Mix well. Chill until ready to serve.
- Just before serving, cut tops off puffs. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves. Yield: 10 cream puffs.