Strawberry Cream Puffs

These are delicious sweet cream puffs made with strawberry ice cream, whipped cream and rum.


Cream Puff  Paste:

  • 1/2 cup water
  • 1/4 cup butter
  • pinch of salt
  • 1/3 cup flour, sifted
  • 2 eggs beaten
  • 1 (10 oz) package of frozen strawberries
  • 3 tbs sugar
  • 1 tbs rum
  • 2/3 cup whipping cream
  • 1/4 cup powdered, sifted
  • 1 pint of strawberry ice cream
  • Grease a baking sheet and preheat oven to 400 degrees.
  • For Cream Puff Paste – heat water, butter and salt in a sauce pan until butter has melted.
  • Increase heat and bring quickly to a boil.
  • Remove from heat.
  • Add flour all at once, and beat until dough forms a ball and comes away from the sides of the pan cleanly.
  • Return to heat and cook for another minute, stirring constantly.
  • Cool slightly then beat eggs in 1 at a time.
  • Fill as pastry bag fitted with a large fluted nozzle with the paste.
  • Pipe 16 small rosettes onto greased baking  sheet.
  • Bake for 20 to 30 minutes or until puffed  and golden.
  • Cut a lid from each cream puff and cool on rack.
  • To make filling – combine strawberries, granulated sugar and rum in a small bowl.
  • Set aside to thaw.
  • Whip the cream with half the powdered sugar until stiff.
  • Fill bottom halves of puffs with the thawed strawberry mixture.
  • Place scoops of ice cream over strawberries.
  • Using a pastry bag fitted with a fluted nozzle and pipe the whipped cream onto ice cream,
  • Top with the cream puff lids.
  • Sprinkle with remaining powdered  sugar.
  • Serve immediately.




20 min


20 min


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