Cream Puffs are something my mom used to make for a treat growing up. I never quite understood how something whose ingredients were flour, butter, salt, eggs, and a little bit of sugar could be so delicious, but they were!! And they are. Part of me thinks that they’re just a carrier for the whipped cream and that’s what makes them so good, but then again I can just eat plain cream puffs and be just as satisfied.
It’s one of those things where you make 4 dozen and then next thing you know you’re creating excuses to eat one, and another, and just one more. By the time I noticed a cream puff that was slightly flatter than the others, and one who I “accidentally” cut a little too thin, and one that got a little too toasty on the bottom, and one that was just way too small to serve, I realized I was just creating reason to pop them in my mouth! It happens. You gotta do your civil duty and remove those so other people can enjoy the pretty ones, right?
I decided to go with the strawberry kiwi whipping cream to add some acidity to a sometimes overly sweet dessert. I could eat straight sugar for days because I’m weird like that, but most people (my husband included) tend to need something a little less sickeningly sweet. The kick of the kiwi and tang of the strawberry provides a nice getaway from powdered sugar land.
Oh how pretty these marvelous cream puffs are! If you tend to shy away from baking, especially in pastry land, I’m telling you, you can do these!! They also keep quite well in the fridge if you need to make them ahead of time for an event.
Maybe next time I won’t snitch as many during the baking process or feed them to Sir Percival… but both were totally worth it.
- In a large saucepan over medium heat, add water, butter, sugar, and salt and stir until butter melts and mixture starts to boil.
- Reduce heat to medium low and add flour into the mixture, stirring quickly. The dough will start to form into a ball. This will take approximately 1 minute.
- Place mixture into the bowl of a mixer with paddle attachment. Let sit for 5 minutes until dough has started to cool.
- Turn mixer onto medium-low speed and add eggs one at a time. Be sure each egg has been completely absorbed before adding the next. After this process is complete, the batter will be very smooth and shiny.
- Preheat oven to 425 degrees.
- Using cookie scoop or 2 metal spoons, form dough into 2 inch round balls. Place balls onto baking sheet lined with parchment paper.
- Place baking sheet into the oven and adjust your heat to 450 degrees.
- Bake for 10 minutes **Be sure to leave the oven door closed!
- Turn the heat down to 350 degrees and bake for 13-15 more minutes or until shells are starting to brown on the outside.
- Allow puffs to cool, then slice in half, scoop out a bit of the dough inside, and fill with strawberry kiwi whipped cream (instructions to follow).
Whipped Cream Instructions
- Cut the tops of your strawberries and peel the kiwi. Add to blender and puree until completely combined.
- Using a sieve, strain out the juice from the seeds and pulp.
- Using whisk attachment in stand mixer, whip heavy cream until starting to thicken.
- Add strawberry kiwi juice and continue to whip. Slowly add powdered sugar and vanilla, continuing to whip until medium peaks form.