Pin
These Strawberry Rosé Profiteroles are the kind of dessert you save for special occasions but can make on any day when you need a little celebration. Airy cream puffs cradle a silky rosé-infused pastry cream, juicy strawberry slices, and clouds of whipped cream. I love how these look extravagant but are surprisingly simple with a few pastry basics and a touch of finesse.
I made these for my best friend’s birthday and everyone thought I’d ordered them from a fancy bakery. Since then, my nieces ask for the pink puffs every spring.
Ingredients
- Unsalted butter: brings richness to the pastry and is best when fresh and high-quality
- Water: ensures the choux puffs rise properly so use filtered water for best results
- Granulated sugar: a touch adds tenderness to the pastry and sweetens the filling
- Kosher salt: balances flavors and makes the choux stand out
- All-purpose flour: provides structure and a smooth texture
- Eggs: set the base for puffiness so use room temperature large eggs for best rise
- Heavy cream: forms the decadent base of the pastry cream pick high-fat content for silkiness
- Rosé wine: lends floral notes and a hint of sophistication choose a bottle you enjoy drinking
- Cornstarch: thickens the pastry cream without heaviness
- Egg yolks: add more richness to keep the interior custardy
- Unsalted butter: enriches the cream and creates a glossy finish
- Vanilla extract: rounds out all the flavors choose pure vanilla for true aroma
- Large strawberries: give color and freshness look for berries that are plump and fragrant
- Whipped cream: offers cloudlike texture unsweetened or lightly sweetened
- Powdered sugar: dusting provides the perfect sweet finish
Step-by-Step Instructions
- Make the Choux Pastry:
- Begin by preheating your oven to 425 degrees F and line two baking sheets with parchment. In a saucepan melt unsalted butter gently over medium heat then pour in water sugar and salt stirring until everything dissolves. Bring this mixture to a rolling boil which activates the leavening property of the eggs later on.
- Cook the Dough:
- Lower the heat and pour all-purpose flour into the bubbling mixture at once then stir vigorously with a wooden spoon. Continue cooking for one to two minutes until the dough comes together and pulls away from the sides leaving a thin film on the pan. This step dries the mix just enough to ensure crisp and hollow puffs.
- Cool and Beat in Eggs:
- Take your pan off the heat and let the dough cool in a mixer bowl for about five to ten minutes until it’s just warm but not hot. Using a hand or stand mixer beat in one egg at a time making sure each is absorbed completely. After the last egg keep mixing for a minute or two until the dough is silky and smooth forming soft peaks.
- Shape and Bake Puffs:
- Transfer the choux to a piping bag and pipe even mounds about two to three tablespoons each onto your prepared trays with lots of space between each. Bake for ten minutes using both upper and middle racks for heat circulation then reduce the oven to 350 degrees F and bake until golden brown and fully puffed about twenty to twenty five more minutes. Cool completely on a wire rack.
- Prepare Rosé Pastry Cream:
- In a small pot combine half the heavy cream with rosé wine and sugar. Warm it over medium until bubbling gently and the sugar dissolves. Meanwhile whisk the rest of your cream cornstarch and eggs in a separate bowl till smooth. Pour a third of the hot cream into the eggs whisking fast to temper. Return everything to the pot and cook while whisking till the mixture thickens and coats the back of a spoon.
- Finish Cream and Cool:
- Take off the heat and stir in butter and vanilla until the cream is glossy and fragrant. Set aside to cool for at least thirty minutes so it is thick enough to pipe but still silky.
- Assemble the Profiteroles:
- With a small serrated knife slice off the top quarter of each cooled puff. If you see a soft inner layer press gently to create space. Fill the base with rosé pastry cream then add two slices of strawberry and pipe or dollop whipped cream. Place the lids back on and dust generously with powdered sugar.
Pin
The strawberries burst with flavor and I always reach for the ripest ones I can find. My family gathers to assemble and everyone claims their favorite piece with the most cream and berries.
Storage Tips
Store filled profiteroles in the refrigerator covered loosely. If possible keep the choux puffs and filling separate and combine just before serving to maintain crispiness. Leftover baked puffs can be frozen and refreshed in a hot oven for a few minutes.
Ingredient Substitutions
Use sparkling rosé for an extra lift in the cream or a nonalcoholic pink sparkling beverage for a kid friendly option. Swap strawberries for raspberries or even finely diced peaches in summer. If you are dairy free coconut cream makes a suitable replacement in both filling and whipped topping.
Pin
Serving Suggestions
Present profiteroles stacked on a cake stand with extra strawberries scattered around. They pair beautifully with coffee or a glass of chilled rosé. For special occasions add a drizzle of berry coulis or a sprinkle of edible flowers.
A French Classic with a Twist
Choux pastry dates back to sixteenth century France but the addition of rosé wine brings a modern touch. Cream puffs often mark celebrations and these pretty pink ones are perfect for bridal showers baby showers or festive teas.
Recipe FAQs
- → What type of rosé wine works best?
A dry or semi-sweet rosé pairs well, lending subtle fruit notes to the pastry cream without overpowering sweetness.
- → Can the choux pastry be made ahead?
Yes, bake the puffs in advance and store in an airtight container. Fill them just before serving for best texture.
- → How do I prevent my pastry cream from curdling?
Temper the egg mixture by slowly whisking in the hot cream before returning to the heat and stirring constantly until thickened.
- → Is there a substitute for fresh strawberries?
Raspberries or thinly sliced peaches work well, offering a similar burst of flavor and color as strawberries.
- → Do I need a piping bag to fill the puffs?
No, you can use a resealable plastic bag with the corner snipped off or simply spoon the cream inside if needed.
- → How do I know when the choux puffs are baked through?
They should be evenly golden, crisp on the outside, and feel hollow when tapped after cooling on a wire rack.