Strawberry Puffs With Chantilly Cream

Strawberry Puffs With Chantilly Cream
These delightful sweet treats are a real crowd pleaser

These French pastries are perceived as challenging, but with our easy choux pastry recipe, you’ll be making Strawberry Puffs With Chantilly Cream every weekend. Chantilly Cream is sweetened whipped cream that’s flavoured with vanilla. It is a delicious filling for Choux Pastry. You can swap out the strawberries with other berries or drizzle chocolate over the top. Options are endless

Strawberry Puffs With Chantilly Cream

Serves 12


250g strawberries, hulled, sliced

Icing sugar, to dust

Choux Pastry

80g butter

1 cup (150g) plain flour, sifted

4 eggs

Chantilly Cream

600ml thickened cream

1/2 cup icing sugar, sifted

1 tsp vanilla bean paste


Preheat oven to 220°C conventional. Grease and line a large baking tray with baking paper.

To make choux pastry, place 1 cup water and butter in a medium saucepan and heat over a low heat until butter melts, then bring to the boil. Add flour and a pinch of table salt. Stir until mixture forms into a ball and begins to leave sides of pan. Remove from heat.

Place mixture in the bowl of an electric mixer and spread up sides of bowl and allow to sit for 5 minutes to cool slightly. Beat on low, using whisk attachment, gradually adding 1 egg at a time. Beat well after each addition until thick and glossy. Spoon or pipe mixture onto prepared tray to make 12 puffs. Bake for 10 minutes, then reduce heat to 180°C and cook for a further 30-35 minutes or until puffed.

Using a small serrated knife, cut a small slit into side of puffs. Turn off oven and allow puffs to sit in oven until cool.

Meanwhile, to make Chantilly cream, beat ingredients in an electric mixer until thick.

To serve, cut cooled puffs in half, fill with cream and strawberries and dust with icing sugar.


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