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Strawberry Basil Cream Puffs

This dessert features delicate choux pastry filled with a basil-infused whipped cream and fresh strawberries. The light, flaky pastry contrasts with the smooth, fragrant filling, creating a visually appealing and refreshingly flavorful treat.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8
Course: Main Course
Cuisine: French
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups water
  • 1/2 cup unsalted butter
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup heavy cream chilled
  • 2 tablespoons basil leaves fresh, chopped
  • 2 tablespoons sugar
  • 1 pint strawberries hulled and sliced

Equipment

  • Mixing bowls
  • Pastry bag or spoon
  • Baking sheet
  • Parchment paper
  • Saucepan
  • Wooden Spoon
  • Cooling rack

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prepare for baking the choux pastry.
  2. In a saucepan, combine water, butter, and a pinch of salt. Bring to a boil over medium heat, watching for the butter to melt and the mixture to bubble.
  3. Once boiling, add the flour all at once, stirring vigorously with a wooden spoon, until the mixture pulls away from the sides and forms a dough ball. Continue cooking for another minute to remove excess moisture.
  4. Transfer the dough to a mixing bowl and let it cool for a few minutes. Then, add eggs one at a time, beating well after each addition until the dough becomes smooth and glossy.
  5. Using a spoon or piping bag, dollop or pipe the choux pastry onto the prepared baking sheet, creating small, uniform mounds with enough space between them.
  6. Bake in the preheated oven for about 20-25 minutes, or until the puffs are golden brown and firm to the touch. Once done, remove from the oven and let cool on a wire rack.
  7. While the puffs cool, prepare the basil-infused whipped cream. Whip the chilled heavy cream and sugar together in a bowl until soft peaks form. Gently fold in the chopped basil leaves for that fresh, aromatic flavor.
  8. Slice the strawberries into thin pieces or small chunks, ready for filling and topping.
  9. Once the choux puffs are cooled, cut them in half horizontally to create a cavity for the filling.
  10. Fill each puff generously with the basil-infused whipped cream, then top with sliced strawberries for a vibrant, juicy finish.
  11. Serve immediately to enjoy the contrast of crisp pastry, creamy filling, and fresh berries.

Notes

For best flavor, use fresh basil and ripe strawberries. These cream puffs are best enjoyed on the day of assembly but can be stored in the refrigerator for a few hours if needed.