Strawberry Chocolate Custard Cream Puffs. Light choux pastry shells filled with a combination of homemade custard and whipped cream plus sliced strawberries and topped by an easy to make chocolate glaze.
Originally published Dec 2007.
These have been a favourite of mine since childhood. You can make them with straight whipped cream or combine custard and whip cream in this indulgent version.
Learning to make choux pastry is one of my earliest memories of baking in my parent’s kitchen. I remember the feeling of accomplishment watching the little mounds of batter rise through the oven door. It was magic!
Choux pastry is not that hard to make at all and once you do master it quickly, you have the base to make so many more delicious sweet and savoury treats.
Choux pastry gets used if in many things around here, from Chocolate Mousse Eclairs to Garlic Thyme Cheese Puffs! I love the versatility it has to go from desserts to hors d’oeuvres with ease.
NOTE: if using straight whipped cream in your cream puffs I recommended adding 1/2 tsp vanilla extract and a heaping tablespoon of icing sugar (powdered sugar) per 8 ounces of whipping cream before you whip it to firm peaks.
This will add flavour and sweetness and the cornstarch in the powdered sugar stabilizes the whipped cream so it does not deflate.
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Strawberry Chocolate Custard Cream Puffs
Strawberry Chocolate Custard Cream Puffs - light choux pastry shells filled with a combination of homemade custard and whipped cream plus sliced strawberries and topped by an easy to make chocolate glaze.
For the cream puff shells (choux pastry)
- 1 cup water
- ½ cup butter
- 1 cup all purpose flour
- ¼ tsp salt
- 4 large or extra large eggs
For the custard cream filling
- 1 ½ cups whole milk
- 4 ½ tbsp flour
- 1/3 cup sugar and a pinch of salt
- 2 tbsp butter
- 1 tsp vanilla extract
- 1 ½ cups whipping cream
- 3 tbsp icing sugar, powdered sugar
- 1 tsp vanilla extract
You will also need
- sliced fresh strawberries
- 1 cup chocolate chips
- ¼ cup whipping cream
Start by making your cream puff shells.
- For the cream puff pastry, add the water and butter to a medium saucepan.
- Bring to a boil. Reduce to medium flame and add, the flour and salt, all at once.
- Cook this mixture stirring constantly for an additional 3 minutes. Allow this mixture to cool slightly for about 15 minutes, stirring occasionally, before adding the eggs, one at a time.
- Beat well after adding each egg until batter is smooth
- Preheat oven to 400 degrees F.
- Drop by rounded tablespoonfuls (or pipe small mounds using a piping bag ) onto a lightly greased or parchment lined baking sheet.
- Bake at 400 degrees F for 15 minutes, then reduce the heat to 375 degrees and bake for an additional 20 -25 minutes until the puffs are golden brown and do not collapse when removed from the oven. They should be firm and sound hollow when tapped.
- These should be uniformly golden all over with no pale sides. Cool completely.
For the custard cream filling
- Scald the milk in the microwave or on top of the stove to just below boiling point. Microwave works best as there is no chance of burning the milk.
- Meanwhile, in a saucepan combine the flour, sugar and salt.
- Over medium flame slowly add the scalded milk whisking constantly.
- Continue to cook over medium heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto a slightly beaten extra large egg whisking constantly.
- Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional minute or two until pudding consistency and remove from the flame.
- Stir in the butter and vanilla extract.
- Cover and allow to completely cool in the refrigerator for 3 or more hours. When it has completely cooled, if a skin has formed on your custard, remove it before continuing.
- Whip the whipping cream, icing sugar and 1 tsp vanilla extract to firm peaks.
- Gently fold custard into the whipped cream. Do not over mix.
- Fill the cream puff shells by splitting them in half and spooning the filling into both the bottom half. Place a layer of sliced fresh strawberries on top of the custard cream.
For the chocolate glaze:
- Heat ¼ cup whipping cream to scalding in a heavy bottomed small saucepan on low heat.
- Stir in 1 cup semi sweet chocolate chips over very low heat. Stir until smooth
- Spread glaze over the tops of the cream puffs. (or pipe onto tops in overlapping circular pattern using a number 4 tip or even a Ziploc bag with the corner snipped off.)
- To fill the cream puffs, you can just use the custard if you like or just the sweetened vanilla whipped cream.
- It is best to make the custard first in this recipe so that it has plenty of time to cool down before being folded into the whipped cream. Making it a day ahead is also a good option.
- Try to fill your cream puffs as close to the time you are serving them as possible to prevent them from going soggy.
Serving Size1 creeam puff
Amount Per Serving Calories 271Total Fat 19gSaturated Fat 12gUnsaturated Fat 0gCholesterol 89mgSodium 128mgCarbohydrates 22gFiber 1gSugar 13gProtein 4g
Saturday 4th of February 2023
Although I've never commented before I have been a long time fan! Absolutely love your site, all the recipes and especially all the incredibly helpful hints and tips!! One question; is it possible to transfer the cooked water/butter/flour/salt to my Kitchen Aide bowl to let it cool then use the mixer to complete step 4 of the cream puff shells instructions? The strength in my arms is not what it used to be but the family still loves cream puffs. Thank You Pam
Friday 3rd of September 2021
in the pastry cream you do not have listed the egg portion ~~only that you use them in the directions ~~how many eggs then ?
Saturday 6th of February 2021
You don't know me but it's like this you have the best I haven't made a lot of these I haven't made really any of these yet but by looking at your picture and things and listen to your writing and looking at your recipes you have the best I've ever seen you know exactly what you are doing you have it going on and you don't miss a Beat and I love the way your pictures and everything you put there I mean is real you real keep doing what you doing I love it you're the best God bless
Barry C. Parsons
Wednesday 10th of February 2021
So very nice of you to say!