I think cream puffs are such an elegant dessert. You can make them mini, long, into a tower, or even big like I did. No matter how you make them, they’re always delicious! This time I decided to make chocolate ones so I added some cocoa powder and sugar to my dough. Then I made a light and fluffy filling that has cream cheese and real whipped cream…and if that wasn’t enough I decided to add in some sweetened strawberries. The combination of flavors makes a delicious, delicate and beautiful dessert!
Ingredients are as follows:
1 (16 ounce) pack of strawberries
1 Tbsp. sugar
1 C water
1/2 C butter
1/3 C sugar
1 C flour
1/4 C cocoa powder
12 oz. cream cheese, softened
1 1/2 C powdered sugar
3/4 C heavy whipping cream
Preheat oven to 400 degrees.
Slice the strawberries, sprinkle on the sugar and set aside.
Bring water, butter & sugar to a boil, reduce heat, stir in flour & cocoa powder.
Stir until it sticks together and pulls away from the sides.
Remove from heat; stir in eggs (one at a time) mixing well after each addition.
Continue to stir until you have a creamy consistency.
Place six mounds of dough onto an ungreased cookie sheet.
Bake at 400 degrees for 10 minutes; reduce temperature to 350 degrees and bake an additional 30 minutes. Carefully remove and cool on a wire rack.
Cream together the cream cheese and powdered sugar. Slowly mix in the heavy whipping cream and whip until it’s nice and fluffy.
Slice a cream puff open and add a layer of filling then a layer of strawberries.
Put the top on, sprinkle with some powdered sugar and enjoy!