Cream Puffs with Strawberry Mousse

Cream Puffs with Strawberry Mousse

Yield: Makes 24 cream puffs


    Cream puffs:
  • 1 cup water
  • ½ cup butter, cubed
  • 1 tsp. sugar
  • ¼ tsp. salt
  • 1 cup flour
  • 4 eggs
  • 1½ cups frozen strawberries, thawed
  • 1/3 cup sugar
  • 2 cups heavy whipping cream
  • Powdered sugar for dusting


Preheat the oven to 400 degrees. Coat baking sheet with cooking spray.

For the cream puffs: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat. Add the flour all at once and stir until a smooth ball forms.

Remove from heat; let stand for 5 minutes. Beat in the eggs, one at a time, beating well after each addition, until the batter is smooth and glossy.

Drop by tablespoons onto the prepared baking sheet. There should be enough batter to make 24. Leave plenty of room between them for expansion.

Bake for 35 minutes until golden brown. Cool on a wire rack.

For the filling: Puree the strawberries with the sugar in a blender or food processor until smooth. In a mixing bowl, beat the whipping cream with an electric mixer until stiff. Add strawberry puree and beat until well mixed.

To assemble: Slice the top off each puff and spoon in some of the strawberry mousse filling. Replace the top and arrange on a platter. When all the puffs are filled, dust lightly with powdered sugar. Serve with additional berries and mint leaves.


For a more elegant presentation, drizzle the tops with melted semi-sweet chocolate. Simply pour the cooled melted chocolate into a freezer zipper baggie and snip off the corner of the bag to make a small hole. Pipe the chocolate onto the puffs.

Equipment needed: measuring cups and spoons, medium saucepan, mixer, bowl, blender or food processor, knife, baking sheets (2), wire rack, cooking spray

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