{"id":102298,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/strawberry-cream-puffs\/"},"modified":"2025-02-16T18:49:42","modified_gmt":"2025-02-17T00:49:42","slug":"strawberry-cream-puffs","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-cream-puffs\/","title":{"rendered":"Strawberry Cream Puffs"},"content":{"rendered":"<p>I opened a restaurant in 2010, and since nobody on the staff was a baker, I became the pastry chef by default. I hardly had any experience making dessert, so I had to quickly learn my way around the sweet side of the menu. I decided that one of the first things I needed to know was how to make choux pastry, the crisp shell base of many desserts, from <a href=\"https:\/\/www.tasteofhome.com\/recipes\/hazelnut-mocha-eclairs\/\" data-name=\"www.tasteofhome.com\/recipes\/hazelnut-mocha-eclairs\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">hazelnut mocha eclairs<\/a> to profiteroles and strawberry cream puffs.<\/p>\n<p>Choux dough sounds intimidating (and looks like it if you watch any baking shows). But it&#8217;s easy to make with the most basic ingredients: butter, sugar, salt, water, flour and eggs. For professional-looking strawberry cream puffs, consider using a piping bag to shape the dough. Bring your eggs to room temperature so they blend into the dough better, and use your favorite wooden spoon for easy mixing. Once you have the recipe down, be sure to play around with creative fillings and toppings options.<\/p>\n<h2>Ingredients for Strawberry Cream Puffs<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2115148\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Cream-Puffs_TOHD25_2722_JonathanMelendez_01.jpg?fit=700%2C1024\" alt=\"Overhead view of ingredients in containers required to make strawberry cream puffs kept on a pink tabletop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ<\/span><\/span><\/p>\n<ul>\n<li><strong>Butter: <\/strong>The recipe doesn&#8217;t specify, but bakers generally use unsalted butter when making choux dough. You can always taste a little snippet of cooked dough before beating in the eggs, and add additional salt if you&#8217;d like.<\/li>\n<li><strong>Sugar: <\/strong>Plain old granulated sugar will give your pastry shells a hint of sweetness. A sprinkle of confectioners&#8217; sugar atop the finished treats gives them a polished look.<\/li>\n<li><strong>Salt: <\/strong>If you&#8217;re using <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-kosher-salt\" data-name=\"www.tasteofhome.com\/article\/types-of-kosher-salt\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">kosher salt<\/a> rather than table salt, you may want to double the amount\u2014the coarser grains take up more airspace in your measuring spoon, so you get less salt per scoop. Be careful, though, because some taste saltier than others.<\/li>\n<li><strong>Flour: <\/strong>All-purpose flour is the gold standard for cream-puff pastry.<\/li>\n<li><strong>Eggs: <\/strong>For this recipe, choose large Grade A eggs. If you have time, bring them to room temperature before mixing them into the dough; half an hour on the counter should usually be enough.<\/li>\n<li><strong>Strawberries: <\/strong>Ripe, fresh summer strawberries are ideal for the whipped cream filling, but serviceable strawberries can be found year-round.<\/li>\n<li><strong>Whipping cream: <\/strong>It&#8217;s OK to use either <a href=\"https:\/\/www.tasteofhome.com\/article\/heavy-cream-vs-whipping-cream\" data-name=\"www.tasteofhome.com\/article\/heavy-cream-vs-whipping-cream\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">heavy cream or whipping cream<\/a> here. If you can find it, heavy cream has a higher fat content and slightly denser texture, which is a benefit in a filled dessert such as this.<\/li>\n<li><strong>Mint: <\/strong>Although it&#8217;s optional, a garnish of mint leaves makes this dessert extra pretty and adds a refreshing zing.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the pastry dough<\/h3>\n<p>Preheat your oven to 400\u00baF. In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until the dough forms a smooth ball and pulls away from the sides of the pan. Remove the saucepan from the heat and beat in the eggs, one at a time. Continue beating until the mixture is smooth and shiny.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>Let the dough cool for a few minutes before you start adding the eggs. Also, crack each egg into a small bowl before adding it to the pot. You can remove any shell bits before dumping the egg into the dough.<\/p>\n<h3>Step 2: Bake the cream puff shells<\/h3>\n<p>Drop the dough by tablespoonfuls two inches apart on a large ungreased baking sheet (make ten). Bake them for about 35 minutes or until they&#8217;re golden brown and firm to the touch. Let them cool on a wire rack.<\/p>\n<p><em>Editor&#8217;s Tip: <\/em>If you have a pastry bag, you can pipe out consistent-looking puffs.<\/p>\n<h3>Step 3: Make the filling<\/h3>\n<p>In a small bowl, combine the berries and 1\/4 cup sugar. Chill them for 30 minutes. In another bowl, beat the cream and remaining sugar until stiff.<\/p>\n<p><em>Editor&#8217;s Tip:<\/em> Chill the bowl beforehand for the best whipped cream.<\/p>\n<h3>Step 4: Assemble the cream puffs<\/h3>\n<p>Just before serving, cut the tops off of the puffs. Combine the berries and cream mixture. Fill puffs with cream and replace the tops. Sprinkle them with confectioners&#8217; sugar, and serve them with additional berries and mint leaves.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2115150\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Cream-Puffs_TOHD25_2722_JonathanMelendez_03.jpg?fit=700%2C1024\" alt=\"Overhead view of garnished strawberry cream puffs served next to the puffs kept on a cooling tray, cream, and a pink napkin on a pink tabletop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ<\/span><\/span><\/p>\n<h2>Strawberry Cream Puffs Variations<\/h2>\n<ul>\n<li><strong>Use other berries:<\/strong> Any kind of berry is excellent in a cream puff. Once you master the strawberry version, try making them with raspberries, blueberries or chopped cherries.<\/li>\n<li><strong>Try a different filling:<\/strong> Sweetened whipped cream is light and lovely, but I&#8217;m a sucker for the richness of <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-pastry-cream\" data-name=\"www.tasteofhome.com\/article\/how-to-make-pastry-cream\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pastry cream<\/a>. You can also fill cream puffs with your favorite <a href=\"https:\/\/www.tasteofhome.com\/collection\/pudding-recipes\" data-name=\"www.tasteofhome.com\/collection\/pudding-recipes\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">pudding recipe<\/a> or a stirred custard.<\/li>\n<li><strong>Add a topping: <\/strong>Drizzle your puffs with a glaze for something extra. I like to use <a href=\"https:\/\/www.tasteofhome.com\/recipes\/chocolate-ganache\" data-name=\"www.tasteofhome.com\/recipes\/chocolate-ganache\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">chocolate ganache<\/a>, but <a href=\"https:\/\/www.tasteofhome.com\/recipes\/lemon-glaze\" data-name=\"www.tasteofhome.com\/recipes\/lemon-glaze\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lemon glaze<\/a> would be nice, too.<\/li>\n<\/ul>\n<h2>How to Store Strawberry Cream Puffs<\/h2>\n<p>Fully assembled cream puffs don&#8217;t store well. For one thing, the whipped cream will soften over time, and filled puffs will grow soggy. If you can, store the choux pastry and cream separately, and build your puffs as needed. If you end up with extras, keep them in the fridge in an airtight container.<\/p>\n<h3>How long do strawberry cream puffs last?<\/h3>\n<p>Assembled cream puffs will start declining in quality overnight, but in terms of safety, they will be good to eat for three days to four if stored in the fridge. When unassembled, store the pastry shells in a container on the counter and refrigerate the cream filling; they&#8217;ll last for three to four days.<\/p>\n<h3>Can you freeze cream puffs?<\/h3>\n<p>You can freeze cooked choux pastry shells for up to three months, but you won&#8217;t want to freeze filled cream puffs. To freeze the pastry, use a rigid, airtight container to avoid crushing the delicate puffs.<\/p>\n<h2>Strawberry Cream Puffs Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2115149\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Cream-Puffs_TOHD25_2722_JonathanMelendez_02.jpg?fit=700%2C1024\" alt=\"Side view of garnished strawberry cream puffs served next to the puffs kept on a cooling tray, cream, and a pink napkin on a pink tabletop.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">JONATHAN MELENDEZ<\/span><\/span><\/p>\n<h3>Can you use frozen strawberries in strawberry cream puffs?<\/h3>\n<p>Yes, with one caveat: Frozen strawberries are pretty juicy, and the liquid can cause the whipped cream to deflate. Thaw frozen strawberries in a strainer over a bowl, catch the juice as they thaw, and save it for a fruit salad or other dessert. You can even blot them gently with a paper towel to remove more moisture. Then, slice the thawed strawberries and proceed as directed.<\/p>\n<h3>Why did my puffs deflate in the oven?<\/h3>\n<p>Choux pastry is leavened by the steam created as the dough heats up. If your oven isn&#8217;t hot enough, the dough will expand and then collapse in on itself rather than form a nice shell. This makes it extra important to preheat your oven and open the door as briefly as possible when you put the puffs in the oven. Resist the urge to check on the puffs until they&#8217;ve cooked for at least 20 minutes. If the pastry puffs don&#8217;t look crisp when the time is up, leave them in the oven for a few extra minutes.<\/p>\n<h3>How do you keep cream puffs from getting soggy?<\/h3>\n<p>The best way to prevent cream puffs with strawberries from getting soggy is to fill them right before eating them, not in advance. If you&#8217;re storing unfilled puffs, keep them in an airtight container.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Strawberry cream puffs are a quintessential summer dessert with crisp pastry shells filled with lovely berry cream.<\/p>\n","protected":false},"author":7061,"featured_media":2113977,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,307119,305615,304173,304328,304288,305487,304430,307104,304408,304368,303887,306848,304268,304455,305684,324623,307141,304150,303883,304473,304353],"categories-v2":[310461,309438,310169,310890,309455,308988,308319,308984,259620,310796,308830,310155,308813,308745,308478,309603,259483,308860,311074,309177,310187,309434,308476,308876,309005],"coauthors":[341951],"recommended_recipes":[{"post_title":"Strawberry Shortcake Puffs","post_link":"\/recipes\/strawberry-shortcake-puffs\/","post_image":"\/wp-content\/uploads\/2025\/02\/Strawberry-Shortcake-Puffs_EXPS_TOHD24_139682_ChristineMa_8.jpg"},{"post_title":"Cream Puff Dessert","post_link":"\/recipes\/cream-puff-dessert\/","post_image":"\/wp-content\/uploads\/2024\/11\/Cream-Puff-Dessert_EXPS_TOHD24_13272_MelissaPatterson_17.jpg"},{"post_title":"State Fair Cream Puffs","post_link":"\/recipes\/state-fair-cream-puffs\/","post_image":"\/wp-content\/uploads\/2025\/01\/State-Fair-Cream-Puffs_EXPS_TOHD24_10540_JonathanMelendez_04.jpg"},{"post_title":"Raspberry Chocolate Puffs","post_link":"\/recipes\/raspberry-chocolate-puffs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Raspberry-Chocolate-Puffs_EXPS_SDAM17_20395_B12_07_6b-1.jpg"},{"post_title":"Chocolate-Filled Cream Puffs","post_link":"\/recipes\/chocolate-filled-cream-puffs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8611_TH2499C68A-4.jpg"},{"post_title":"Cream Puff Cake","post_link":"\/recipes\/cream-puff-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Cream-Puff-Cake_EXPS_TOHD24_48754_AbbeyLittlejohn_6.jpg"},{"post_title":"Peach Cream Puffs","post_link":"\/recipes\/peach-cream-puffs\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps187268_TH153342C02_19_1b.jpg"},{"post_title":"Lemon Cream Puffs","post_link":"\/recipes\/lemon-cream-puffs\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Cream-Puffs_exps22327_RDS2447888D11_07_4bC_RMS.jpg"},{"post_title":"Ham and Cheese Cream Puffs","post_link":"\/recipes\/ham-and-cheese-cream-puffs\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ham-and-Cheese-Cream-Puffs_exps130426_HC2379809B01_12_4bC_RMS.jpg"},{"post_title":"Strawberry Puff Pastry Dessert","post_link":"\/recipes\/strawberry-puff-pastry-dessert\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25511_TH10603D31A.jpg"},{"post_title":"Java Cream Puffs","post_link":"\/recipes\/java-cream-puffs\/","post_image":"\/wp-content\/uploads\/2017\/09\/Java-Cream-Puffs_exps31710_THCS2238730D12_20_8bC_RMS.jpg"},{"post_title":"Cream Puff Pie","post_link":"\/recipes\/cream-puff-pie\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps1986_CW1608C31D.jpg"},{"post_title":"Chocolate Cream Puffs","post_link":"\/recipes\/chocolate-cream-puffs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20241_QC10360D54-1.jpg"},{"post_title":"Sour Cream Cheese Puffs","post_link":"\/recipes\/sour-cream-cheese-puffs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps45508_TH1443686D22B.jpg"},{"post_title":"Minty Chocolate Cream Puffs","post_link":"\/recipes\/minty-chocolate-cream-puffs\/","post_image":"\/wp-content\/uploads\/2024\/05\/Mocha-Mint-Cream-Puffs_EXPS_RCS24_275239_P2_MD_03_21_1b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Strawberry-Cream-Puffs_EXPS_TOHD25_2722_JonathanMelendez_04.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/strawberry-cream-puffs\/","name":"Strawberry Cream Puffs","datePublished":"2018-01-01","dateModified":"2025-02-16","prepTime":"PT30M","cookTime":"PT35M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Cream-Puffs_EXPS_TOHD25_2722_JonathanMelendez_04.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"Strawberry cream puffs, filled with berries and sweetened whipped cream, are an elegant dessert that you can learn to make at home.","recipeIngredient":["1 cup water","1\/2 cup butter, cubed","1 teaspoon sugar","1\/4 teaspoon salt","1 cup all-purpose flour","4 large eggs","CREAM FILLING:","2 pints fresh strawberries, sliced","1\/2 cup sugar, divided","2 cups heavy whipping cream","Confectioners' sugar","Additional sliced strawberries","Mint leaves"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the pastry dough","text":"Preheat your oven to 400\u00baF. In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until the dough forms a smooth ball and pulls away from the sides of the pan. Remove the saucepan from the heat and beat in the eggs, one at a time. Continue beating until the mixture is smooth and shiny. Editor's Tip: Let the dough cool for a few minutes before you start adding the eggs. Also, crack each egg into a small bowl before adding it to the pot. You can remove any shell bits before dumping the egg into the dough."},{"@type":"HowToStep","name":"Bake the cream puff shells","text":"Drop the dough by tablespoonfuls two inches apart on a large ungreased baking sheet (make ten). Bake them for about 35 minutes or until they're golden brown and firm to the touch. Let them cool on a wire rack. Editor's Tip: If you have a pastry bag, you can pipe out consistent-looking puffs."},{"@type":"HowToStep","name":"Make the filling","text":"In a small bowl, combine the berries and 1\/4 cup sugar. Chill them for 30 minutes. In another bowl, beat the cream and remaining sugar until stiff. Editor's Tip: Chill the bowl beforehand for the best whipped cream."},{"@type":"HowToStep","name":"Assemble the cream puffs","text":"Just before serving, cut the tops off of the puffs. Combine the berries and cream mixture. Fill puffs with cream and replace the tops. Sprinkle them with confectioners' sugar, and serve them with additional berries and mint leaves.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/02\/Strawberry-Cream-Puffs_TOHD25_2722_JonathanMelendez_03.jpg?fit=700,1024"}],"recipeYield":"10 cream puffs","author":[{"@type":"Person","name":"Suzanne Podhaizer"}],"nutrition":{"@type":"NutritionInformation","calories":" 377 calories","fatContent":"29g fat (17g saturated fat)","cholesterolContent":"175mg cholesterol","sodiumContent":"196mg sodium","carbohydrateContent":"26g carbohydrate (15g sugars","fiberContent":"2g fiber)","proteinContent":"5g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":3.8333333,"reviewCount":6,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeSnow"},"reviewBody":"I really like this recipe. When they say use a tablespoon to make ten.  I got 33. Plus 4 cups of strawberries seemed a bit much, so I used about a cup and I drained them.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-06-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldTag"},"reviewBody":"These are great to make, but cream puffs are finicky to make.  If you are trying to make these for the first time, please note that you should stir the flour in while the batter is over the heat and cook while stirring for at least a minute or until the batter makes a ball.  When adding the eggs, it is best to use a mixer.  After baking, prick the puff to allow steam to escape and it to dry inside.  Check out this website to have pictures to look at, if you wish.  http:\/\/eggs.ab.ca\/farming\/farming-by-dog-rump-creek\/classic-cream-puffs\/","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-10-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldFries"},"reviewBody":"This recipe was awesome and way faster than the time they gave, at least for me. Could use a little more sugar though in the pastry. It was a little too light on the sugar.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenFan"},"reviewBody":"These turned out great for me although I ended up making twelve puffs instead of ten.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeHat"},"reviewBody":"This is the choux pastry recipe I always use! It turns out perfect every time. I will make bit sized cream puffs but when I am serving them as the main dessert I will make them quite large! When I am craving chocolate I will hand dip the tops in some melted chocolate.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-12-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurplePopcorn"},"reviewBody":"Thought the puffs had an \"eggy\" taste. I mad the rye party puffs that is also on this site. They were fantastic, so I thought I'd try sweet ones. The filling was a bit loose and just tasted ok. The baking time in my oven was WAY too long. The first batch was very brown, so I adjusted to the rye party puff suggestion. The rest turned out well. It also doesn't say to cut slits in them like the party puffs. I did that step also.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"2722","romance_copy_dek":"Strawberry cream puffs, filled with berries and sweetened whipped cream, are an elegant dessert that you can learn to make at home.","enhanced_recipe_title":"Strawberry Cream Puffs","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup water","IngredientText":"1 cup water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup butter, cubed","IngredientText":"1\/2 cup butter, cubed"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon sugar","IngredientText":"1 teaspoon sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup all-purpose flour","IngredientText":"1 cup all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 large eggs","IngredientText":"4 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>CREAM FILLING:<\/b>","IngredientText":"<b class='sIngredient'>CREAM FILLING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 pints fresh strawberries, sliced","IngredientText":"2 pints fresh strawberries, sliced"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup sugar, divided","IngredientText":"1\/2 cup sugar, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups heavy whipping cream","IngredientText":"2 cups heavy whipping cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Confectioners' sugar","IngredientText":"Confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Additional sliced strawberries","IngredientText":"Additional sliced strawberries"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Mint leaves","IngredientText":"Mint leaves"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Strawberry-Cream-Puffs_EXPS_TOHD25_2722_JonathanMelendez_04.jpg","RecipeId":2722,"AttachmentSourceId":null,"AttachmentSource":"Jonathan Melendez for Taste Recipes","PhotoCredit":"Strawberry Cream Puffs Recipe photo by Jonathan Melendez for Taste Recipes","VideoCode":null,"RecipeAttachmentFileName":"Strawberry-Cream-Puffs_EXPS_TOHD25_2722_JonathanMelendez_04.jpg","ContributorId":null,"Firstname":"Sherry","Lastname":"Adams","City":"Mount Ayr","StateDescription":"Iowa","IsCommunityCook":false,"TimeCallout":"Prep: 30 min. + chilling Bake: 35 min. + cooling","MinimumServingQuantity":10,"MaximumServingQuantity":10,"Yield":"10 cream puffs.","DigitalTitle":"Strawberry Cream Puffs","SubmittedTitle":"Strawberry Cream Puffs","RecipeTypeId":1,"AverageRating":3.83,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHD25_2722_JonathanMelendez_02.jpg","PreparationTimeInMinutes":30,"CookTimeInMinutes":35,"TotalTimeInMinutes":65,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":true,"IsCommunityRecipe":false,"PublishedProjectTitle":"Strawberry Cream Puffs","OriginalSourceProject":"Strawberry Cream Puffs","ContestPlacement":"1st Place","Trailer":null,"Metadescription":null,"DigitalHeadnotes":"Lots of people think cream puffs are difficult to make&mdash;but I've never had these fail me!\r\n   By now, I can't remember whether I came across this recipe somewhere or made it up myself. I began cooking quite young, and strawberry Cream Puffs were always a favorite of my younger sister. She lives in California now...I make them whenever she visits!\r\n   My husband's diversified farmer with an emphasis on farrow-to-finish hogs. We have three children (5 years, 3 years and 6 months).","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. ","SequenceNo":1},{"Direction":"   Drop by tablespoonfuls 2-in. apart on a large ungreased baking sheet (make 10). Bake at 400&deg; for about 35 minutes or until golden brown. Cool on a wire rack. ","SequenceNo":2},{"Direction":"   For filling, combine berries and 1\/4 cup sugar. Chill 30 minutes.   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