If you’re looking for a dessert that tastes as good as it looks (and sounds kind of fancy but is totally doable at home), you have to try these Strawberry Craquelin Cream Puffs. With their crackly pink cookie tops, airy choux pastry shells, and whipped strawberry cream cheese filling — they’re basically the cuter, bougier cousin of the classic cream puff.

I love making these for birthdays, brunch spreads, and, yes — for myself on a random Tuesday. They’re light but decadent, and that subtle pop of strawberry throughout every layer? Chef’s kiss.

This recipe yields around 12 puffs and comes together in about an hour and a half (plus a bit of chill time for the craquelin). If you’ve never made choux pastry before, don’t worry — I’ll walk you through every step!

🍓 What Are Strawberry Craquelin Cream Puffs?

A craquelin cream puff is a French-style choux pastry that’s topped with a thin cookie dough (craquelin) before baking. As the puff rises in the oven, the craquelin bakes into a gorgeous cracked crust — think of it like a sweet, crunchy hat for your pastry.

In this version, we’re making strawberry craquelin cream puffs — a playful, spring-ready twist using strawberry extract and a strawberry cream cheese filling that’s silky, slightly tangy, and so satisfying.

📋 Recipe Overview

Yield: About 12 cream puffs
Total Time: ~1.5 hours (plus craquelin chill time)
Difficulty Level: Intermediate-friendly
Flavor Profile: Lightly sweet, creamy, fruity, crunchy on top — basically perfect

🛒 Ingredients

1. For the Strawberry Craquelin (Cookie Top):

4 tbsp unsalted butter (½ stick), softened
¼ cup packed light brown sugar
½ cup all-purpose flour
½ tsp strawberry extract

This layer gives your cream puffs that signature crackly, bakery-style look — and with strawberry flavor baked in, it adds color and taste.

2. For the Choux Pastry:

¼ cup unsalted butter (½ stick)
½ cup water
⅛ tsp salt
1 tsp sugar
½ cup all-purpose flour
2 large eggs

Choux is the same dough used for éclairs, cream puffs, and even churros — it’s versatile and way less scary to make than you’d think.

3. For the Strawberry Cream Cheese Filling:

4 oz cream cheese (½ block), softened
2 tbsp powdered sugar (adjust to taste)
½ tsp strawberry extract
¼ cup cold heavy cream

This whipped filling is sweet, tart, and smooth — the perfect contrast to the crisp craquelin and airy pastry.

🥣 Step-by-Step Instructions

STEP 1: Make the Strawberry Craquelin

Start with this layer so it can chill while you prep everything else.

In a small bowl, cream together softened butter and brown sugar until combined.
Add the flour and strawberry extract, mixing until it forms a dough.
Roll the dough out between two pieces of parchment paper until about 1/8 inch thick.
Chill in the fridge or freezer for at least 30 minutes (you want it firm enough to cut clean circles).
Once chilled, cut out 2-inch rounds (a cookie cutter or shot glass works great!) and keep them cold until ready to use.

STEP 2: Make the Choux Pastry

In a medium saucepan, bring water, butter, salt, and sugar to a boil over medium heat.
Once the butter is fully melted and bubbling, reduce heat to low and dump in all the flour at once.
Stir vigorously with a wooden spoon or spatula until the dough pulls away from the sides and forms a ball (about 1–2 minutes).
Transfer the dough to a mixing bowl and let it cool for 5 minutes.
Add eggs one at a time, mixing well after each. The dough will look split at first — keep mixing until it becomes smooth and glossy.
Scoop or pipe the dough into 12 mounds on a lined baking sheet (space them out — they puff!).
Place a round of chilled strawberry craquelin on top of each dough mound.

STEP 3: Bake the Puffs

Preheat oven to 375°F (190°C).
Bake for 25–30 minutes or until puffed and golden.
Resist the urge to open the oven early — you’ll lose steam and your puffs might collapse.
Once baked, let them cool completely before filling.

STEP 4: Make the Strawberry Cream Cheese Filling

In a medium bowl, beat cream cheese, powdered sugar, and strawberry extract until smooth.
In a separate bowl, whip the cold heavy cream to soft peaks.
Fold the whipped cream into the strawberry cream cheese mixture until combined and fluffy.
Transfer to a piping bag or ziplock bag (snip the corner) for easy filling.

STEP 5: Assemble the Cream Puffs

Once the puffs are cooled, use a small knife to cut off the tops or poke a hole underneath.
Pipe in the strawberry filling inside or just pipe on top!
Dust with powdered sugar or top with strawberry for extra flair. 🍓

🧁 Storage Tips

Fridge: Best stored unfilled and filled just before serving. Filled puffs can be refrigerated for 1–2 days.
Freeze: You can freeze unfilled baked puffs for up to 1 month. Just reheat in the oven to crisp them up before filling.

🧠 Troubleshooting & FAQs

Why didn’t my cream puffs rise?
→ The dough might’ve been too wet, the oven wasn’t hot enough, or you opened the door too early. Choux needs consistent heat and steam to puff!

Why is my craquelin melting into the dough?
→ Make sure the craquelin is very cold before topping and avoid over-handling once it’s cut.

Can I make other flavors of craquelin?
→ Absolutely! You can try matcha, cocoa, or ube by swapping the extract and adding powder for color. But strawberry? Always a crowd-pleaser.

🍓 Why You’ll Love These Strawberry Cream Puffs

These Strawberry Craquelin Cream Puffs check all the boxes for a perfect dessert:

✅ Light, crisp choux shell
✅ Crunchy, sweet strawberry craquelin topping
✅ Creamy, tangy strawberry cream cheese filling
✅ Eye-catching presentation

Whether you’re a baking newbie or a choux pastry pro, this recipe brings bakery-level flavor to your own kitchen. And they’re way more fun (and impressive) than your average cupcake.

✨ Final Thoughts

If you’ve been wanting to try your hand at craquelin cream puffs, this is your sign. These strawberry cream puffs are sweet, soft, and just a little bit fancy — perfect for spring events, birthdays, or as your next go-to signature bake.

Make them once and you’ll be making them again and again.

Tag me if you bake them — I’d love to see your creations! 💕

How to make Strawberry Craquelin Cream Puffs

Recipe by Jen H. DaoCourse: Blog

Servings

servings

Prep time

hour

Cooking time

minutes

Ingredients

Strawberry Craquelin (Cookie Top):
4 tbsp unsalted butter (½ stick), softened
¼ cup packed light brown sugar
½ cup all-purpose flour
½ tsp strawberry extract
Choux Pastry:
¼ cup unsalted butter (½ stick)
½ cup water
⅛ tsp salt
1 tsp sugar
½ cup all-purpose flour
2 large eggs
Strawberry Cream Cheese Filling:
4 oz cream cheese (½ block), softened
2 tbsp powdered sugar (adjust to taste)
½ tsp strawberry extract
¼ cup cold heavy cream

Directions

Make the Strawberry Craquelin
Start with this layer so it can chill while you prep everything else.

In a small bowl, cream together softened butter and brown sugar until combined.
Add the flour and strawberry extract, mixing until it forms a dough.

Roll the dough out between two pieces of parchment paper until about 1/8 inch thick.

Chill in the fridge or freezer for at least 30 minutes (you want it firm enough to cut clean circles).

Once chilled, cut out 2-inch rounds (a cookie cutter or shot glass works great!) and keep them cold until ready to use.
Make the Choux Pastry
In a medium saucepan, bring water, butter, salt, and sugar to a boil over medium heat.

Once the butter is fully melted and bubbling, reduce heat to low and dump in all the flour at once.

Stir vigorously with a wooden spoon or spatula until the dough pulls away from the sides and forms a ball (about 1–2 minutes).

Transfer the dough to a mixing bowl and let it cool for 5 minutes.

Add eggs one at a time, mixing well after each. The dough will look split at first — keep mixing until it becomes smooth and glossy.

Scoop or pipe the dough into 12 mounds on a lined baking sheet (space them out — they puff!).

Place a round of chilled strawberry craquelin on top of each dough mound.
Bake the Puffs
Preheat oven to 375°F (190°C). Bake for 25–30 minutes or until puffed and golden.

Resist the urge to open the oven early — you’ll lose steam and your puffs might collapse.

Once baked, let them cool completely before filling.
Make the Strawberry Cream Cheese
In a medium bowl, beat cream cheese, powdered sugar, and strawberry extract until smooth.

In a separate bowl, whip the cold heavy cream to soft peaks.

Fold the whipped cream into the strawberry cream cheese mixture until combined and fluffy.

Transfer to a piping bag or ziplock bag (snip the corner) for easy filling.
Assemble the Cream Puffs
Once the puffs are cooled, use a small knife to cut off the tops or poke a hole underneath.

Pipe in the strawberry filling inside or just pipe on top!

Dust with powdered sugar or top with strawberry for extra flair.