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Strawberry Rosé Profiteroles

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.

Yields 24     adjust servings

Preparation 15m Cook Time 40m Total Time


    Choux Pastry

    • 1/2 cup (1 stick) unsalted butter
    • 1 cup water
    • 1/2 teaspoon granulated sugar
    • Pinch of kosher salt
    • 1 cup all-purpose flour
    • 4 large eggs, room temperature

    Rosé Pastry Cream: 

    • 1/2 cup heavy cream, divided
    • 1/2 cup rosé wine
    • 1/4 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


    Choux Pastry:

    1. Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper; set aside.
    2. 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.
    3. 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.
    4. 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. 
    5. 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.
    6. 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.
    7. 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: 

    1. 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.
    2. In a mixing bowl, whisk the remaining cream and cornstarch together with the egg and egg yolks.
    3. 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).
    4. 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.
    5. 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.
    6. 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.


    Recipe Notes


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