These Chocolate Dipped Strawberry Cream Puffs feature light, airy choux pastry filled with vanilla whipped cream and topped with dreamy pastel chocolate dips, strawberry chunks, and edible pearls. A delicate and romantic dessert perfect for high tea, gifting, or special celebrations.
For the Cream Puff Shells:
1/2 cup water
1/2 cup whole milk
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 tsp salt
4 large eggs
For the Whipped Cream Filling:
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 tsp vanilla extract
For the Coating & Toppings:
1/2 cup white chocolate, melted
1/2 cup milk chocolate, melted
1/2 cup ruby chocolate or pink candy melts
Fresh strawberries, diced
Edible sugar pearls
Sprinkles (red velvet crumbs, crushed candy, pastel dusts)
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a saucepan, bring water, milk, and butter to a boil. Add flour and salt all at once. Stir until a dough forms and pulls away from the sides.
Transfer to a bowl. Let cool for a few minutes. Add eggs one at a time, beating until smooth and glossy.
Pipe into 2-inch round mounds on baking sheet. Bake 20–25 minutes until puffed and golden. Cool completely.
Whip cream, powdered sugar, and vanilla until stiff peaks form. Pipe into each cooled puff through the bottom or side.
Dip tops in alternating melted chocolates—white, milk, and ruby.
While the coating is still wet, top with diced strawberries, pearls, and decorative sprinkles.
Chill for 10–15 minutes to set before serving or boxing.
Use a star piping tip for a professional puff shape.
Ruby chocolate adds a natural fruity tang and pastel pink color.
Best enjoyed the day they’re assembled—store in fridge for freshness.
Great for gifting in decorative pastry boxes or displaying on tiered trays.
Find it online: https://yumfoodusa.com/chocolate-dipped-strawberry-cream-puffs/