Refer to these as mini cream puffs if you want to, but don’t call these Strawberry Rosé Profiteroles anything but dessert perfection! The luscious rosé pastry cream filling inside the airy choux pastry is paired simply with sliced strawberries and a slightly sweetened whipped cream – making them an easy but delightful treat for any day of the week.
Rosé all day. I’m pretty sure that was the Millennial motto in 2017. Rose gold holds a huge allure for young women everywhere, and that includes the kind you can drink.
Or, in this case, the kind you can eat. Although just by looking at these cute little profiteroles, you’d never know the cream puff filling inside is loaded with rosé.
Well – it is, and it’s glorious. Like, to the point of grabbing a spoon and just going to town on the bowl before it even makes it into the cream puffs. Or dipping your strawberries in it as if it were a pot of custardy fondue.
Not that I would know or anything.
This page includes step by step instructions, as well as tips and notes. If you’d like to skip all that, feel free to scroll down to the full, printable recipe card at the bottom of the post.
Strawberry Rosé Profiteroles (aka Mini Cream Puffs)
Valentine’s Day is fast approaching, and while I’m not a huge fan of the holiday, I do enjoy an excuse to make adorable tiny desserts to treat Abe to. The last thing he expected to see me shooting after work last week was these cutesy little profiteroles.
I’m sure you’re full of all kinds of questions – like what is a profiterole?
French Profiteroles, also known as cream puffs (or choux à la crème), are puffy choux pastry balls, typically filled with custard, sweet whipped cream, pastry cream, ice cream, or sour cream. They can be big, small, drizzled with chocolate, or turned into a croquembouche tower for a special occasion.
This same cream puff recipe can also be turned into eclair pastries, or made savory by leaving out the sugar and adding finely shredded cheese to the batter during mixing. Gougères appetizers incoming!
One of the best things about this easy profiterole recipe – aside from the fact that it’s versatile – is that it freezes so well! Bake up a double batch, split it into cream puffs, eclairs, AND cheesy gougères, then zipper bag whatever you don’t need immediately and store them for later.
There’s no feeling quite like the one you get when you’re craving something sweet…and find these while you rummage for goodies. Empty shells, ready for your imagination to bring them to life with flavor.
How to Make Cream Puffs:
Choux pastry is so simple! Don’t let the idea of fancy French desserts intimidate you from trying these tasty treats at home.
- Combine butter, water, sugar, and salt in a saucepan and melt it all together.
- When that starts a’simmering, stir in some flour and strong-arm it into a gooey dough-like batter.
- Cool it down, then beat in four eggs in your handy stand mixer, one at a time, until your dough is creamy, smooth, and pipeable.
- Drop it onto some parchment-lined baking trays in your desired cream puff-esque rounds and bake until they’re beautifully golden brown and crispy.
- Use your pastry bags to fill them with some rosé creme pat, whipped cream folded with jam, or scoops of ice cream, serve them on cute serving trays, and call it dessert.
A few more yummy strawberry recipes to try!
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Strawberry Rosé Profiteroles
- ½ cup unsalted butter
- 1 cup water
- ½ teaspoon granulated sugar
- Pinch kosher salt
- 1 cup all-purpose flour
- 4 large eggs room temperature
Rosé Pastry Cream:
- ½ cup heavy cream divided
- ½ cup rosé wine
- ¼ cup granulated sugar
- 2 tablespoons cornstarch
- 1 egg + 2 egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 6 large strawberries sliced
- Whipped cream
- Powdered sugar for garnish
- Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper; set aside.
- Melt the butter in a medium saucepan over medium heat, then add the water, sugar, and salt. Stir well and bring to a rolling boil.
- Reduce the heat to medium-low and stir in the flour all at once. Stirring constantly, cook 1-2 minutes until the mixture becomes smooth and pulls away from the pan as a dough, and a thin film forms on the inside of the pan.
- Remove the pan from the heat and transfer the dough to a mixer bowl. Set aside to cool for 5 to 10 minutes, to about 125 degrees F.
- When the dough is still warm, but cool enough to touch, beat in the eggs one at a time, fully incorporating each one before adding the next. After adding the last egg, beat the mixture for at least 1-2 minutes until the batter is smooth.
- Pipe or drop the batter (with a cookie scoop) onto the prepared baking sheets in 2- to 3-tablespoon mounds (or larger if you’d like bigger puffs), spacing them about 3 inches apart.
- Bake for 10 minutes on the upper and middle racks of your oven, then reduce the oven temperature to 350 degrees F and bake for an additional 20-25 minutes, until pastries are a medium golden brown. Transfer puffs to a wire rack to cool completely.
Rosé Pastry Cream:
- In a small saucepan set over medium heat, stir together 1/4 cup of cream, the rosé wine, and the sugar. Bring to a low boil, whisking to dissolve the sugar.
- In a mixing bowl, whisk the remaining cream and cornstarch together with the egg and egg yolks.
- Remove the boiling cream mixture from the heat and add 1/3 of it into the bowl with the mixed eggs to temper them (keeping them from scrambling).
- Return the pan to the heat and drizzle the egg/cream mixture back into the simmering cream, stirring constantly with a whisk, until the mixture thickens. Stir in the butter and vanilla extract, then set aside the cream to cool for at least 30 minutes.
- When ready to assemble the puffs, use a small knife to slice the top quarter off each puff. You may need to push down a layer of soft pastry inside each puff before filling them.
- Transfer the pastry cream to a pastry bag (or zipper bag) and cut open a 1/2-inch tip. Fill each puff base, then add 2 slices of strawberry and top with a ring of whipped cream. Dust tops of cream puffs with powdered sugar, then return them to the puffs.