Strawberries and Cream Puffs

Cream puffs happen to be a popular dessert in Japan. They’re called shu creams, which sounds a lot like choux pastry and cream.

Serves: 8Hands-on: 25 minutesTotal: 1 hour 25 minutesDifficulty: Easy

Serves: 8


  • 1⁄2 cup plus 3 Tbsp. sugar, divided
  • 1⁄4 cup cornstarch
  • 6 egg yolks
  • 2 cups whole milk, scalded
  • 2 Tbsp. plus 1⁄2 cup butter, divided
  • 1 tsp. vanilla extract
  • 1 cup water
  • 1 cup all-purpose flour
  • 1⁄8 tsp. salt
  • 4 large eggs
  • 2 cups sliced strawberries


  • Whisk together 1⁄2 cup sugar, cornstarch, and egg yolks in a saucepan. Very slowly, add scalded milk to the pan, whisking constantly. Keep whisking until the mixture is smooth and very thick. Remove from heat. Slowly stir in 2 tablespoons butter and vanilla. Keep stirring regularly until mixture cools, then cover and chill 1 hour.
  • Meanwhile, in a saucepan, bring remaining 1⁄2 cup butter and water to a rapid boil. Add flour and salt to saucepan and stir until mixture forms a ball. Remove from heat. Place pastry ball in a large bowl. Add eggs, 1 at a time, beating each in with a mixer on medium speed until blended. With a large spoon, drop 24 mounds of dough on ungreased baking sheets.
  • Bake puffs at 400ºF for 20 minutes, or until tops are browned and interiors dry. Let cool completely.
  • Mix strawberries with remaining 3 tablespoons sugar and set aside for 20 minutes. Fill puffs with pastry cream. (Slit puffs with a knife and spoon in filling or use a pastry bag.) Spoon strawberries over puffs and serve.