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Home - Pastry

Published: Apr 17, 2015 · Modified: Oct 5, 2021 by Amanda Powell · This post may contain affiliate links.

Mini Profiteroles with Strawberry Cream

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Mini profiteroles are an essential to any get together with your favorite people!
These mini profiteroles with strawberry cream are the perfect accompaniment to Gloria Ferrer sparkling wine

Profiteroles are one of my favorite desserts. I could probably eat them every day and not get bored of them. Why I  haven't made any in months is a wonder.

A few of my friends and I are getting together next weekend and I've been planning out a few snacks and drinks to serve. To be honest, I am a little nervous. I haven't seen many of these friends in years and I want everything to come out perfectly. One of the downsides of being a former traveler is that most of your friends end up living in another state, or even country, from you.

Mini strawberry cream profiteroles

Since I want everything simple and elegant, I am making everything bite-size. Everything is better bite-sized, right? so these mini profiteroles with strawberry cream will be perfect.  Look at how tiny they are? These are small enough that you can easily pop one into your mouth. Okay, maybe putting it that way isn't so elegant, but it's true.

Bite size profiteroles with strawberry cream

When I want to have a really nice relaxing Girl's Day, I like to splurge on a nice wine since I don't  have days like that often. One of the brands I recently tried and am definitely putting on my Girl's Day wine list is Gloria Ferrer (by the way, Gloria Ferrer is having a Spring Photo Contest - you should go check it out and enter!) What I love about these wines is that they are so light and crisp, with a wonderful blend of fruity flavors. It's feminine, but not overly girly.

Mini profiteroles with strawberry cream and Gloria Ferrer sparkling wine

Did you know Gloria Ferrer Caves & Vineyards is Carneros’ original sparkling wine house, owned and founded by the Ferrer family of Spain? Named for José Ferrer’s wife, Gloria, the winery opened in 1986 in the breezy, now-famous region in southernmost Sonoma County. Gloria Ferrer Caves & Vineyards was the fulfillment of a longtime family dream: to make world-class méthode champenoise sparkling wines in an exceptional New World terroir. Their wines have earned over 400 gold medals and 50 90+ scores in the last 5 years.

Dainty strawberry cream profiteroles

My favorite is their Royal Cuvée. It is fruity, with hints of citrus and brioche, which pair perfectly with my mini profiteroles with strawberry cream. I just hope my friends enjoy the pairing as much as I do!

Recipe Card

Dainty strawberry cream profiteroles

Mini Profiteroles with Strawberry Cream

Amanda Powell
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 16 minutes mins
Total Time 36 minutes mins
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Ingredients
  

For the Profiteroles

  • ½ cup water
  • 4 tablespoons unsalted butter
  • ½ tablespoon sugar
  • ½ cup flour
  • 2 large eggs

For the Filling

  • 10 strawberries hulled
  • 3 tablespoons powdered sugar plus extra for dusting
  • 2 tablespoons fresh lemon juice
  • 1 cup heavy cream
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Instructions
 

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or silicone mat.
  • In a medium saucepan, heat the water and butter together until the butter is melted and the mixture begins to simmer. Remove from heat.
  • Mix together the flour and sugar and then add to the saucepan, stirring well to form a dough. This may be tricky, but keep working at it! Allow the mixture to cool a bit for about 5 minutes.
  • Add in the eggs, one at a time, fully incorporating the first before adding the second. It may seem as though the eggs won't mix in, but if you keep mixing, it will eventually incorporate.
  • Fit a piping bag with a plain tip and pipe small rounds, about the size of a quarter onto the baking sheet. Use a moistened finger to at down any parts of the dough that point out from the pipe.
  • Bake for about 16 - 18 minutes, turning after the first 10 minutes (do not open the oven during the first 10 minutes). The profiteroles should look puffed and a light golden brown. Remove from the oven and allow to cool completely on a wire rack. Cut each mini profiterole horizontally.
  • In a food processor, add the strawberries, powdered sugar, and lemon juice together. Blend for about 1 - 2 minutes, or until it has the consistency of sauce. Set aside.
  • Beat the heavy cream with a chilled bowl and whisk until soft peaks form. Slowly add the strawberry sauce one tablespoon at a time until it reaches the desired strawberry flavor (it took about 9 tablespoons until I was satisfied). Fully mix in each tablespoon of the strawberry sauce before adding in more. You should have strawberry sauce remaining.
  • Fit a piping bag with a large star tip and fill with the strawberry cream. Pipe the cream into the bottom halves of the profiteroles and place the tops of the profiteroles over the cream. If you do not want to pipe the cream, you may use a small spoon.
  • Top each profiterole with a dusting of powdered sugar. Use the remaining strawberry sauce as a dip for the profiteroles.
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire

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About Amanda Powell

Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

Reader Interactions

Comments

  1. Betty Tselonis says

    September 03, 2023 at 10:51 pm

    Can you freeze these?

    Reply
    • Amanda Powell says

      September 08, 2023 at 4:03 pm

      You can freeze the unfilled profiterole shells

      Reply
  2. Judy says

    January 18, 2022 at 7:28 pm

    I’d love to make these for a bridal shower tea party. Approximately how many does it make? They look amazing!

    Reply
    • Amanda Powell says

      January 20, 2022 at 11:05 pm

      Apologies for the delayed response. I believe it makes roughly 14 - 16 minis

      Reply
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Hey, I'm Amanda!

I am the baker and photographer behind A Cookie Named Desire. I'm a cookbook author, food science nerd, world traveler (sometimes) with a major weakness for cookies and cheese.

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