Strawberry Orange Cream Puffs
Prep time: 
Cook time: 
Total time: 
Serves: 20
  • For the filling:
  • 1½ cups half and half
  • ½ cup sugar
  • 2 tablespoons cornstarch
  • 2 eggs
  • ¼ teaspoon salt
  • 1 tablespoon butter
  • ½ teaspoon vanilla bean paste
  • For the pastry:
  • ½ cup water
  • ¼ cup butter
  • 1 tablespoon sugar
  • 2 teaspoons orange zest
  • ¼ teaspoon salt
  • ½ cup all-purpose flour
  • 2 eggs
  • For the glaze:
  • ¾ cup powdered sugar
  • 1 tablespoon plus 1 teaspoon orange juice
  • 2 teaspoons butter, melted
  • 1 teaspoon vanilla bean paste
  • ½ cup finely diced strawberry
  1. Begin by preparing the filling.
  2. In the work bowl of a blender of food processor add the half and half, sugar, cornstarch, eggs, and salt. Blend until completely combined, about 30 seconds. Pour the mixture into a medium saucepan and place over medium heat. Cook, whisking constantly until the mixture just comes to a boil, about 8 minutes. Turn the heat down to low and cook, whisking constantly, for 30 seconds more. Turn off the heat and add the butter and vanilla. Stir well to combine. Pour the mixture into a bowl, cover with plastic wrap, and chill for at least 2 hours.
  3. Next, prepare the pastry.
  4. Heat the oven to 375F and line a baking sheet with baking parchment.
  5. In a medium saucepan over medium-high heat add the water, butter, orange zest, and salt. Bring the mixture to a boil. Reduce the heat to medium and add the flour all at once. Stir until the mixture forms a smooth ball. You will notice a light film form on the bottom of the pan.
  6. Transfer the dough to the work bowl of a stand mixer, or in a medium bowl with a hand mixer, and let cool for 10 minutes. Once the dough has cooled turn on your mixer to low speed and add the eggs, one at a time, making sure the first egg is fully incorporated before adding the second.
  7. Put the pastry dough into a pastry bag fitted with a large round or star shaped tip and pipe out the dough about 2 inches apart. For this recipe I piped out golf ball shapes, but you can also pipe out line approximately 1½ inches long. Bake for 18 minutes, or until the pastry is golden brown all over and is shiny and dry to the touch. Remove from the oven and turn on their sides. Poke a small hole in the bottom of each pastry with a toothpick and allow to cool completely to room temperature.
  8. Once the pastry is baked and cooled prepare the glaze.
  9. In a small bowl combine all the ingredients and mix until smooth.
  10. To assemble slice each pastry in half horizontal. Pipe or spoon a heaping tablespoon of filling into the base of the pastry. Sprinkle with diced strawberry and top with the other half of the pastry. Drizzle the glaze generously over the top. Chill for 1 hour before serving.
Recipe by Evil Shenanigans at