Joy the Baker

Strawberry Cream Puffs with Milk Chocolate Sauce

by 156 Comments

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Some problems can only be solved by Fiona Apple songs.  Loud.  In headphones.  All up in my brain.  In the car.  Drowning out surroundings.

Fiona Apple reminds me of heartbreak that I no longer mourn.  Young loves from years ago.  Young loves that feel old now.  Loves that I feel faded into just good memories.  The sting is gone… and it’s all just sweet.  The memories are indulgent.  The drama so pleasingly removed.  It’s like watching a movie in my head… me and that cute boy I loved are the star.  It’s tender and earnest.. and there is good even when it gets sad.

It’s hard to imagine how my now will someday have this faded comfort of my current memories.  All of the now feels so… now… and pressing and urgent.  If I’m lucky, my now will be my sweet moments later.

But really… the now is sweet indeed.

I made pastry vessels for whipped strawberry cream…. then I covered the whole thing in chocolate.  I’m not the first and I won’t be the last to do this.. but I feel pretty much like a genius.

If you had told me ten years ago that I’d be sitting on a bed eating strawberry cream and NOT crying to this song… I wouldn’t have believed you.  I would have called you a liar… because that song would always and forever tear out my heart.  Or.. not!  Because now it just feels sweet, and tender, and reminds me of love and strawberries and cream.

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Is it completely hard to believe that flour and butter turn into cream puffs?

It sort of blows my mind… it can’t be this simple, right?

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Right…

We need eggs.  Eggs do all the heavy lifting in this recipe.  They create the webbed and moist texture.  Eggs also create the lift and lightness in this dough.

Eggs are a wonder.

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If you’ve never made a pate a choux dough… it’s a little different.

Don’t let its difference intimidate you.

Flour is added to a mixture of simmering water and melted butter.

Sounds crazy, but it totally works out.

The mixture gets cooked and stirred over a low flame, helping the moisture cook out.  The process is entirely satisfying.

Once some of the moisture is cooked out, we’re going to add more fat and moisture with eggs!

This is the dough after two of four eggs are added.

It looks slightly tough and glue-y.

It will smooth out with the addition of more eggs.

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After four eggs are beaten into the flour mixture, the dough is glossy and smooth.  Thick and juuuuust pourable.

The dough gets piped onto a baking sheet lined with parchment paper.

Pro Tip One:  when this recipe asks you to line the baking sheet with a Silpat or parchment paper…. just do it.  Trust the process.

Pro Tip Two:  I used a 1/2-inch pastry tip (the #9) and disposable piping bags for this recipe.  It’s an investment…. but it’s totally worth it.  If you like to bake, disposable pastry bags and a few tips are really a great thing to have on hand.  Think on it.

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I have a new obsession in my kitchen:  freeze-dried strawberries!

These strawberries are my favorite part of packaged breakfast granola.  They come in a bag of just freeze-dried berries from Trader Joe’s or Whole Foods.

I suppose you could even make your own freeze-dried strawberries.  That’s a whole thing that requires machinery.

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Because I don’t have proper machinery… I buy the bag of freeze-dried berries.

I used a spice grinder (though you could use a small food processor) to grind the berries into a powder.

This is the powder that will flavor and tint our whipped cream.

The best, right?

(The Tomato Tart has an amazing use for freeze-dried strawberries.  It’s the inspiration!)

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Just barely pink and full of strawberry flavor.

All you really need is a spoon.  Truth.

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Because I don’t know when to stop…. we need milk chocolate.

Let’s pour hot cream over it and call it a ganache.  Come on…. what’s better than that? (nothing… duh.)

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Let’s smash three desserts into one!

Profiteroles + Strawberry Cream + Milk Chocolate Sauce

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Nothing bitter.  It’s all just sweet.  Let’s keep it sweet.

This recipe is slightly adapted from Thomas Keller.  Ok… so it’s ballsy to adapt a Keller recipe… to be sure.  But!  I added strawberry cream.  I’m sure he’d understand.

If you don’t have access to freeze-dried strawberries, you can make a whipped cream filling with vanilla beans, you can add 1 tablespoon cocoa powder and double the powdered sugar, or you can add a splash of bourbon.  You’ve got options.

This might not be the sort of recipe you’d think to make.  I know… there are a lot of steps.  I know… you’re cooking dough.  It might feel weird and overwhelming.  Try something new!  Surprise your kitchen brain.  It needs surprising.

Strawberry Cream Puffs with Milk Chocolate Sauce

makes about 2 dozen puffs

adapted slightly from Thomas Keller

Print this Recipe!

For the Profiteroles:

1 cup water

6 tablespoons unsalted butter

1 tablespoon plus 1 teaspoon granulated sugar

1/8 teaspoon salt

1 cup all-purpose flour

4 to 5 large eggs

For the Strawberry Cream:

2 cups heavy cream

2 tablespoons powdered sugar

1/2 cup freeze-dried strawberry powder

2 teaspoons pure vanilla extract

For the Chocolate Sauce:

4 ounces milk chocolate, chopped

1/2 cup heavy cream

1 tablespoon light corn syrup

To make the Profiteroles:

Place racks in the center and upper third of the oven and preheat oven to 450 degrees F.  Line two baking sheets with parchment paper, and set aside.

In a medium saucepan, combine water, butter, sugar and salt.  Bring to a simmer over medium heat.  Once the butter is melted and the mixture is brought to a simmer, lower heat slightly, and add flour all at once.  Stir immediately using a stiff heat-proof spatula or a wooden spoon.  Stir until the mixture thickens, pulls away from the side of the pan, forms a mass, and the bottom of the pan is clean.  The mixture will be glossy and damp.

We’re going to cook the dough over a low flame.  This will allow moisture to evaporate from the dough, allowing it to absorb more fat when the eggs are added.  Stir for about 5 minutes.  A thing gluten coat will form along the bottom and sides of the pan.  When enough moisture has evaporated, the dough will steam and the cooking flour will smell slightly nutty.

Immediately transfer the dough to the bowl of an electric stand mixer fitted with a paddle attachment.  Beat on medium speed for about 1 minute, releasing some of the heat from the cooked dough.  Add four eggs, one at a time, beating until each egg is thoroughly incorporated.  Stop the mixer between each egg addition and scrape down the bowl.  After beating in the last egg the mixture should be glossy and thick… but still juuuust pourable.  When scooped into a spoon, the dough should slowly pour off the spoon.  If it doesn’t fall, or it fall in one giant clump… beat in the 5th egg.

Spoon the dough in a pastry bag fitted with a 1/2-inch pastry tip.  On the prepared sheets, pipe out dough into circles so that they are about 1 1/2-inches across, about about 3/4-inch tall.  Space them about 1 1/2-inches apart on the sheet pan.    Bake for 10 minutes.  Rotate the pans from bottom shelf to top.  Reduce heat to 350 degrees F, and bake for 15 minutes more.

Remove a cream puff from the oven and slice in half.  If the inside is not gooey, but still just moist, they’re done!  If they’re gooey, bake for another 3 minutes.

Remove from the oven and allow to cool completely on the pan.

To make Strawberry Cream:

Place dehydrated  strawberries in a spice grinder or small food processor.  Grind to a powder.  Set aside 1/2 cup of pink strawberry powder.

In the bowl of an electric stand mixer, fitted with a whisk attachment, add cold cream and powdered sugar.  Beat of medium-high speed to incorporate.  Stop mixer, add strawberry powder and vanilla extract.  Beat on medium-high speed until just thick.  You want the cream to be thick and hold its shape, but not over whipped and on its way to butter.

Allow cream to chill in the refrigerator until it’s time to assemble the cream puffs.

To make the Milk Chocolate Sauce:

Place chopped chocolate in a medium bowl.

In a small saucepan, heat heavy cream and corn syrup until just simmering.  Pour hot cream mixture over chopped chocolate.  Let stand for 1 minute, then carefully whisk to incorporate.  Mixture will be glossy and smooth.  Refrigerate sauce if you’d like a thicker consistency.

To assemble Cream Puffs:

Cut each profiterole in half.  Top with 1 heaping tablespoon strawberry cream.  Place the top of profiterole on top of the cream.  Drizzle with chocolate.  Serve with coffee.  Once assembled, these are best served immediately.  Profiteroles can be made a day ahead, wrapped will and kept at room temperature.  Before serving, place profiteroles on a sheet pan and toast at 300 degrees F for about 5 minutes… just to heat through and re-crisp.  Cool then fill with cream and drizzle with chocolate sauce.  

Reader Interactions

Comments

  1. Christie

    Joy the Baker… Your recipes never fail me! Made these tonight and you are so right, no reason to be intimidated at all! Thank you for ALL of the recipes you share, and the simplicity of them! Have a wonderful weekend! XO

    Reply

  2. Kelly P

    I’m interested in making this recipe however I need clarification. In the ingredient list for the profiteroles it says 5 1/3 tbsp butter and 3 ounces in parentheses. Three ounces of butter is six tablespoons, though. Which measurement is accurate/ will yield the best results 5 1/3 tbsp or 6 tbsp?

    Reply

  3. Eva

    I love, love, love, love Fiona Apple and now I will try this recipie and book mark your blog to my faves JUST because I read that at the beginning! God bless yu and your kitchen!

    Reply

  4. Ann P.

    i LOVE choux pastry, and the fact that you filled it with strawberry cream and topped it with milk chocolate makes me want to hug you! If only i could get some in my mouth this moment!

    Reply

  5. Jess

    I need freeze dried strawberries in my life! Or I’ll just have to pick them all out of lots of packets of cereal! :D

    Reply

  8. Susan

    Dehydrated strawberry is not easily available in our area. Can I use fresh strawberry instead. Also I am not sure how the chocolate strawberry combination would taste. Anyway the picture looks so yummy that I am tempted to try out the recipe.

    Reply

  9. Sofia

    This is such a great idea. It reminds me of a girlie Beard Papa. I’m half tempted to make this, but in eclair form, I feel like that could be dangerous though… smaller ones seem more justifiable to eat more of. :)

    Reply

  10. G Runs

    Just made these for a bunch of friends – first recipe of yours that I’ve made. They turned a study night into wine and movies. They were messy and amazing. Thank you!

    Reply

  17. Katie

    My kitchen brain is just delighted by this recipe. Cream puffs are something I’ve been wanting to try for a while, but I haven’t gotten around to it. Your dough looks like it came together beautifully. I am definitely making these, but I might need a bittersweet chocolate sauce on top!

    Reply

  18. Mirtha

    luv this. could I make them a day or two ahead? and then assemble? I have a brunch coming up, but don’t want to be up at 4 a.m. doing this, so if I could make them ahead of time…

    Reply

    • Mirtha

      ok, so I didn’t read the last two sentences of the recipe instructions, sorry! I was already drooling over strawberry cream…

      … and I won’t even comment of past/lost loves…

      Reply

    • Jun

      Hi Mirtha,

      I work in a pastry kitchen and we always make the cream puff choux ahead of time. Bake, cool and freeze until you need them. Toast them up in a 350 degree oven for about five minutes and they’ll be like fresh baked!

      Reply

  19. Becca - Cookie Jar Treats

    I’ve always been fasinated with freeze dried fruits. You see, I don’t like fruits…but maybe because of the different texture I might like freeze dried fruits…. Anyways these look amazing and delicious and now I want a cream puff :P

    Reply

  20. kelli

    Joy! I just bought your book last night and I wanted to let you know that I think it’s just amazing! It’s lovely and I’m so excited to start baking from it. So many of the recipes seemed like they were catered to me! Thanks for being brave enough to do this- you’re doing a great job! Keep it up!

    Reply

  23. Lady Jennie

    I just did a Profiterole post on my blog recently but filled it with the more mundane vanilla ice cream and covered with dark chocolate sauce. You can get freeze dried strawberries? How cool is that! This looks yum!

    Reply

  24. Sabrina

    Joy,
    Thank you so much for the love on my strawberry cashew milk! I just saw this. You couldn’t have known this, but cream puffs were the first dessert I ever remember falling head over heels for (my French grandmother made them). Also, I love strawberries, and I love them so much I have a big strawberry tattoo.
    I will make these cream puffs for sure. Yum!
    ?
    Sabrina {The Tomato Tart}

    Reply

  25. Shalan @ the long road

    Wow, Joy – you really nailed the feeling those old, heartbreaking songs now pull from me. It’s nice to know that others have the same nostalgic reaction!

    And my goodness, those cream puffs are calling to me. I don’t think I could swing a strawberry cream without eggs, though. Maybe one day!

    xo – Shalan

    Reply

  26. Todd

    These look incredible. I’ve had mixed success with pate a choux in the past, but this kind of thing makes it feel worth it to keep trying. thanks!

    Reply

  30. Dora

    I can totaly relate to what you are writing about. Thanks for sharing such an initmate story. I think you are winner, because you are not bitter and angry, instead you cherish you memories and embrace them as they are. Oh my, oh my, cream puffs- my idea of heaven!!!!

    Reply

  31. Laura @ She Eats Well

    I love this post. And this recipe looks amazing…strawberry cream sounds divine, just absolutely divine. As for Fiona Apple…big big news. She is releasing a new album this year! I am pumped up. Love Ridden is such a sad song, as is Never is a Promise. Her voice is amazing!

    Reply

  32. Alexandra

    Your writing and recipes have quickly stolen my heart! I’m a new reader who will definitely be back for more! This recipe looks divine, and while a little complex, I’m always up for a challenge! After all, how will you ever learn if you don’t try new things :). Thanks for the wonderul recipe!

    Reply

  33. michelle

    Joy: I don’t know a damn thing about making cream puffs. I would probably mess it up. However, I do know a thing or two about eating cream puffs. Yum. And I definitely know a thing or two about listening to Fiona Apple- especially when your love life falls apart- and then listening to the same songs years later (like I did today, ironically) and realizing that you need to eat some cream puffs to kill off the bittersweet taste that lingers on your tongue. Preferably washing said cream puffs down with some sort of alcoholic beverage. Like I am now.
    You rock.

    Reply

  35. alison

    yes, i have some sweet Fiona memories too and love belting it in the car when I’m alone, but that doesn’t happen to often anymore ;) You know, I always read your recipes first, because I love to read a good story and you always deliver! You also really delivered with this sweet treat. I can’t wait to indulge with Fiona in the background too, of course!

    ps…cute tattoo!

    Reply

  38. Tracy @ Pale Yellow

    These cream puffs look delicious! I have fond memories of eating cream puffs with my grandmother and making them with my mom. I love the new twist of the freeze dried strawberries. Thanks for sharing!

    Reply

  42. Julie @ Willow Bird Baking

    “If you had told me ten years ago that I’d be sitting on a bed eating strawberry cream and NOT crying to this song… I wouldn’t have believed you. I would have called you a liar… because that song would always and forever tear out my heart. ”

    Oh my goodness, I know just what you mean. Right down to the Fiona Apple <3

    And I love these sweet little puffs!

    Reply

  43. Lisa

    may I be so bold as to add a Pro Tip Three…
    for those who have a convection oven – smudge a bit of dough under the 4 corners of your parchment paper as it acts as glue and keeps the paper in place!
    seems I really need some freeze dried strawberries!

    Reply

  44. Jenna

    Oh my goodness! Yes! I want those so badly now. I’ve made cream puffs with a hazelnut cream and they were good, but strawberry would be even better.

    Reply

  46. Penny

    Cream puffs are one of those things that just dazzle! I made some very much like these to take to a garden party. They were supposed to be dessert but they all got gobbled up before anyone even had dinner! No one wanted to miss out! Yummmmmmy!

    Reply

  49. Elizabeth T

    Just the thing I need right now- I’m going through watching my ex hook up with another woman, and this felt so…relate-able. Not to mention the recipe looks so do-able! Now I have another musician to check out and a dessert to add to my food board on Pinterest!

    Thank you for adding a little sweetness to my day :)

    Reply

  54. Della

    Hi Joy ~
    This is the first time I’ve ever posted, but I just had to say…today is my husband’s and my 2nd wedding anniversary (oh yeah, and we’re expecting our first baby – a little girl – in 2 1/2 weeks. So exciting!). As we were hanging out today, I read your blog post aloud and we couldn’t help but crack up laughing that you had pretty much written your own Fiona Apple song. You pegged it to a “T”! Blog writer, cookbook writer, song writer – we’re excited to see what you do next! Btw, just ordered your cookbook on Amazon. It should arrive this week!! Any recommendations on which recipe we should try first? :-)
    All our best to you,
    Della & Peter

    Reply

  57. SS {Curries and Cakes}

    One of my friends from home used to be totally obsessed with cream puffs…she used to talk about them all the time and freak out every time she bought one. I wish she lived close by so I could make these for her… but someday :)

    Reply

  58. Kate

    Wow Joy, This post totally got me. You must be in my head! After my last major break up I thought I would never stop being angry. But now, 5 years later (wait…5 years are you kidding me? where has time gone?) all I have are sweet sweet memories that I wouldn’t give up for all the world. I guess that’s why we keep on loving silly stupid crazy boys. This weekend I am only going to be loving cream puffs though. These look like magical deliciousness!

    Reply

  62. Rachel

    Joy- I love this post. There is a song I cannot listen to because it reminds me of my first date with a guy who broke my heart. Before the guy, I loved this song (it’s Bob Marley—a serious tragedy :), and it’s hard to imagine ever being able to listen to the song again. But I hope you’re right–that someday I’ll be able to listen to this song without severe heart palpitations and only remember the sweet memories. I hope that day will come. Maybe cream puffs will help :)

    Reply

  63. Sue from Pleasanton

    I go to a website: the Readystore.com and order their huge cans of freeze-dried fruit, vegetables. I love the idea of pulverizing the fruit! What a GREAT IDEA. I tend to use the powder at the bottom of the cans to flavor stuff, but silly me, hadn’t thought of making the powder on purpose! Thanks Joy!

    Reply

  64. Carissa

    I used to know every single lyric to every single Fiona Apple song. Thanks for the great memory. I listened to Love Ridden & realized the same thing you did – it used to make me sad but now it makes me nostalgic. And I still remembered all the words!

    Reply

  66. Theresa

    Thank you Joy…I needed this today:) Something yummy to make & eat all by myself and get my mind off everything!

    Reply

  69. paola@love+cupcakes

    Oh my goodness does this look delicious! I love the idea of using ground freeze dried strawberries, that’s totally new to me. I can’t wait for the opportunity to make these little cream puffs!

    Reply

  70. Alexis

    loving the black backdrop you’re using. it appears one tracy shutterbean is rubbing off on you :) SATURATE, btches. thanks for such a honest and heartwarming share…something most of us can relate to. for me, it’s the crane wife 1&2 by the decemberists. have a great day!

    Reply

  71. Iris

    Joy – thanks for a great + pretty recipe blog..
    I am not a baker (more of a cook) and don’t own a stand mixer (couldn’t find a right reason to justify the $400 machine that I won’t use often)…
    Do you think I can make this without a stand mixer? I love puff pastry and strawberry cream.. You really hit me hard on this one to dig in my pantry for baking ingredients!
    BTW – I have a handheld mixer, food processor, and vitamin.. Would anyone can do the job?
    Thanks again!

    Reply

    • Christianne

      I had to make cream puffs in culinary school and we had to do everything by hand, just with a wooden spoon. Takes a little more elbow grease but they still come out wonderful. I don’t know if any of your other options would work, we never got to use machines.

      Reply

    • Nicki K.

      When I make Eclairs (oblong Cream Puffs), I incorporate the eggs into the dough with a wooden spoon, in the same pot I used for cooking the dough. Works like a charm if you sort of stir and stomp and stir and stomp…
      And thank you, Joy, for this idea! I’ve actually never thought of filling Eclairs/Cream Puffs with anything but vanilla pudding.

      Reply

    • leslie

      I had the same question since I don’t have a stand mixer. Now I will definitely try to attempt these. Thanks for all your responses.

      Reply

  72. Rebecca

    These look amazing! You’ve blown my mind with the strawberry powder alone… I want to brainstorm other things that I could do with it! Think it would work to make strawberry milk?!

    It really is nice how time can smooth over all the drama of young love. Fiona was never my break up music (I preferred Eliot Smith’s XO on repeat), but I think it was for my husband. He is so into her. Nothing like a bearded man singing Fiona Apple songs at you! We’re totally going to see her when she tours this summer. YAY.

    Reply

  78. Sarah@SarahCupcake

    Why does everything you make always look so good?! Take a picture of tripe and see if people love it, because I’m sure they’d be all over it just because you’re you. Amazing. :)

    I just realized that I compared strawberry cream puffs to tripe.

    Reply

  84. Mary @ Bake Break

    JOY! These look ridiculous (I mean that in the most awesome way possible). Also: I’m glad to see your childhood obsession with astronaut ice cream still lives on today with the freeze dried strawberries. It’s basically the same (awesome) thing.

    These look fantastic!!

    Reply

  85. Megan

    Dehydrated strawberries! Yes! Such a good idea, Joy! I’ve bought them before and dabbled with putting them in my cereal and stuff, but grinding them up into a powder?! And adding them to whipped cream?! Hell to the yeah. <3

    Reply

  86. Elizabeth A.

    You know that Fiona has a new album coming out in June, right? Right?! Eeeeee! My always-cry song was “I Know,” and it still sort of makes me cry. Fiona is always relevant to the biggest and smallest dramas and triumphs in my life. That you love her too makes me like you even more. :)

    Last night, I made two of my favorites: your brussels sprout salad with pineapple poppy dressing and your strawberry cardamom upside down cake. Can’t wait to make these cream puffs a new favorite!

    Reply

  88. Meghan

    Pate Choux is one of my all-time, ALL TIME, favorite things to make! Its like magic. Beside cream puff, you can fold in some cheese and make cheese puffs or fry it and make funnel cake. I never thought to make strawberry cream before – genius!

    Reply

  89. Laurel

    Joy! I like your website so much that I even read it when I am not eating sugar.(Maybe I just like to torture myself) Today is the first day of 18 without sugar for me. This looks so pretty.

    Reply

  92. Sarah McD

    This post took me back to my own sweet memories… but not of boys, oh no. It took me back to my days throughout all of high school when I taught myself how to bake from recipe books borrowed from the library. One of them was a slim blue book with easy French dessert recipes, including profiteroles. It was the most complicated recipe I had tried at the time (Baking the shells + mixing the filling + making the topping in a marathon kitchen session.) I was sweaty and had been on my feet for hours by the time I finally finished… and they were so worth it. I was amazed how this thick dough had transformed into a light, airy bubble. This recipe is what got me hooked on baking. Thanks for the trip down memory lane, Joy!

    Reply

  94. Lynne @ 365 Days of Baking

    Absolutely divine, Joy! LOVE the idea of the strawberry cream – will have to find me some of those freeze-dried strawberries.
    My oldest daughter is struggling after going through a break-up with her first love. It’s so very hard to watch her struggle and hurting, but I know eventually she will come out on the other side, and even look back on this one day knowing that EVERYTHING about the relationship, including the break-up was OK and perfectly timed. It’s all part of life and helps to make us who we are. It just really SUCKS when we’re going through it.
    Strawberry cream puffs with chocolate make it ALL better.

    Reply

      • Lynne @ 365 Days of Baking

        Joy, SO funny that you mention FB!! Her father and I were just discussing last night how she needs to either unfriendly or block his status updates because it certainly is too real and that makes it all the more difficult for her.
        Technology has so changed relationships today and sometimes, it’s not for the better. :-/
        Thanks for the love, girl! oxox

        Reply

  98. Julia {The Roasted Root}

    A few years ago when I went through a mind blowing WTF heartbreak, Fiona was a dear friend of mine. She knows how to sing your feelings right from your own soul so that you can really feel every ounce of emotion. I hadn’t heard the song of hers you put in your post, but I remember listening to Shadowboxer on repeat as well as a barrage of other Fiona favorites. I love how relatable you are, missy…and your strawberry cream puffs look DELICIOUS! I have never been much of a pastry maker, but if concocting your recipe means these decadent little guys as a result while blaring Fiona, I’m all in. Thanks!

    Reply

  99. Bree

    Wow! You described my relationship with this Fiona Apple song exactly! I have recently become reattached to “Paper Bag”. So glad she will have a new album soon:-) And thanks for your recipes:-)

    Reply

  100. thelittleloaf

    My copy of your cookbook arrived last week and I’ve already made two recipes…love love LOVE it. These little puffs look incredible too – now just need to get my hands on some freeze dried strawberries.

    Reply

  101. Carly

    Mmmmm! Cream puffs are one of my easy, go-to desserts. I’ve mixed very well chopped strawberries into whipped cream, but I’m sure it’s not as strawberry-ish as these. I will definitely try this next time I make them!

    Reply

  102. ileana

    Strawberry powder? So clever! I want one of these now. And now you’re sending me off into listening to Fiona all day and reminding me of the summer I sang along with her just about every day.

    Reply

  103. Lucia

    The Now always becomes the Past. The Past is often sweeter than the Now, just because it is the Past. But sometimes the Now is sweet as it is, without the help of the Past. Because of strawberries, cream, and puffs. Looking forward to try them :-)

    Reply

  104. Celina

    O Joy, you are my hero! I have made cream puffs before but I am currently looking for the perfect chocolate filling. Strawberry will surely do in the meantime! Yum!
    Also, OMG! I am posting a recipe tomorrow using freeze dried strawberries. Freaky! I would post it today but I have to finish my homework for you and Tracy first.

    Reply

  113. alexandra

    I work on a food website, and see many blogs and receive various newsletter. I just have to say that I love the way you write and the way you tie the recipes into your person, and into life.
    It makes them all the more appealing and they always have a story to them!

    Reply

  117. Kathryn

    How weird, I was listening to some Fiona Apple over the weekend because I heard there’s a new album out in the summer and I was thinking about how I bet you liked Fiona Apple too (that sounds totally weird but I was trying to work out from people’s food blogs if they would have liked Fiona Apple too, not because I’m crazy or anything. Um.) It’s nostalgic in such a good way now.

    Reply

  118. Lemon

    Oh, this looks so good. It’s a perfect start for the strawberry season. Instead of the chocolate sauce I would go for a vanilla sauce.

    Reply

  119. Vanessa

    This reminds me of the strawberry-chocolate gelato I saw today in Little Naples(Los Angeles). The combination is brilliant. I just dipped my toe into the world of baking recently, so I will add this to my list of recipes to master(its a long list at this point).

    Reply

  120. Advah

    My dad the amazing and adventurous baker (what is it about dads and baking?) make choux on a regular basis and it’s the ultimate comfort, feels-like-I’m-home food for me. Love watching them puff in the oven. Now I must get on that strawberry cream thing asap!

    Reply

  121. Hannah at FleurDeLicious

    These are beautiful! A perfect pick-me-up. Haven’t made cream puffs in a long long time, but this could be a nice re-introduction to them. These are going on the “bake immediately after Passover” list. (It’s getting a little long.)

    Also…don’t freeze dried strawberries make you feel like an awesome astronaut? Or…is that just me…

    Reply

  122. Margarita

    This is simply amazing! How will I gather up the courage to try making these babies? Easy, staring at your pictures a few more seconds will do it. I hope that someday I can smile at the memory of young love instead of cringe! Lol!

    Reply

  123. Needful Things

    Wow, what a timely post. I have a huge box of dried strawberries (not sure if they’re freeze-dried) that I was thinking about grinding into powder & using in some way or the other. You just solved my problem!

    Reply

Trackbacks

  7. […] Along with all the productivity–even making myself work as much as I needed to–was my first adventure with what may be the most recognizable pastry. In France, they’re profiteroles, served warm with gooey ice cream, served cool with fresh cream & thick ganache or topped with a flowing chocolate sauce like the recipe I used from Joy the Baker. […]

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