Strawberry Profiteroles Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and fit a large piping bag with a 1/2" plain round tip (or use a zip-top bag with corner cut).

Combine water, butter, sugar, and salt in a medium saucepan and bring to a rolling boil over medium-high heat.

Remove pan from heat immediately and add the flour all at once. Stir vigorously with a wooden spoon until mixture pulls away from the sides and forms a smooth ball (about 30 seconds). Return to low heat and cook, stirring, for about 1 minute to dry the dough slightly.

Transfer dough to a stand mixer bowl fitted with paddle (or use a mixing bowl). Beat briefly to cool slightly (about 1 minute). Add eggs one at a time, beating well after each addition until dough is smooth, glossy and just holds its shape. You may not need all eggs; total should yield a pipeable, thick ribbon. (If using measure guidance, use 4 eggs.)

Pipe 1 1/4" rounds about 1" apart on prepared baking sheets. Dip finger in water and flatten any peaks. For uniform baking, optional: chill piped rounds 15 minutes in fridge.

Bake at 400°F (200°C) for 15 minutes, then reduce oven temperature to 325°F (165°C) and bake an additional 15–20 minutes until puffed, golden, and dry. Do not open oven while baking.

When done, use a small knife to poke each profiterole to release steam, then transfer to a wire rack to cool completely.

Place the 1 cup pureed strawberries (blend fresh strawberries until smooth) and lemon juice in a small bowl and set aside.

In a medium saucepan, warm the milk over medium heat until it just begins to steam (do not boil).

In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until pale and slightly thickened.

Slowly pour about 1/3 of the hot milk into the yolk mixture, whisking constantly to temper the yolks. Then pour the tempered yolk mixture back into the saucepan with the remaining milk, whisking continuously.

Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a gentle boil (about 2–3 minutes). Continue stirring and cook for 30–60 seconds more to cook out the cornstarch flavor.

Remove from heat and whisk in the butter and vanilla until smooth. Stir in the pureed strawberries until fully incorporated. Taste and adjust sweetness with a little extra sugar if desired.

Transfer pastry cream to a shallow bowl, press plastic wrap directly onto its surface to prevent a skin, and chill at least 2 hours until cold and set.

Place the chopped strawberries in a small saucepan over medium heat with 2 tablespoons (of the) powdered sugar and lemon juice. Cook, stirring occasionally, until the berries break down and release juices, about 5–7 minutes.

Strain the mixture through a fine-mesh sieve into a bowl, pressing to extract as much liquid as possible. Discard solids or reserve for garnish.

While still warm, whisk the strained strawberry liquid gradually into the remaining powdered sugar until smooth and glossy. If glaze is too thick, add up to 1 teaspoon hot water to reach a pourable but coating consistency. Let cool slightly before using — it should be warm, not hot.

Prepare the profiteroles for filling: using a small knife, make a small hole (or large enough to fit a piping tip) in the bottom or side of each cooled shell.

Fill a piping bag fitted with a small round tip with chilled strawberry pastry cream. Pipe cream into each shell until filled (you'll feel slight resistance when full). Alternatively, remove the top of each shell and spoon filling inside, then replace top.

Arrange filled profiteroles on a serving platter. Spoon or drizzle the strawberry glaze over the tops of the profiteroles so each has a glossy strawberry finish. For extra shine, dip the top of each profiterole into the glaze.

Dust lightly with powdered sugar and garnish with sliced fresh strawberries around or on top of the profiteroles.

Serve immediately for best texture. If not serving right away, store filled profiteroles in the refrigerator up to 24 hours; glaze may soften the shells slightly.