Chocolate Cream Puffs Stuffed with Strawberries & Cream

For spring, there's just one thing better than fresh strawberries and that's strawberries and chocolate and cream, together. This easy spring dessert recipe makes barely sweet little desserts just two-bites big, perfect finger food.
Chocolate Cream Puffs Stuffed with Strawberries & Cream ♥, barely sweet little desserts just two bites big, perfect finger food.


What Would You Buy to Make One Recipe?

Once upon a time, I knew this guy, Mike. Now Mike could cook, he just didn’t. He had a place he called "The Kitchen" because he sat down for supper there nearly every night. You and I would call it by the name on the door, Ruby Tuesday.

Mike offered to bring dessert to a gourmet club dinner and mentioned his favorite dessert from a hole-in-the-wall restaurant famous for its chocolate enchiladas – chocolate crepes, actually, but stuffed with pillows of whipped cream studded with bits of strawberry, banana and pineapple, then drizzled with chocolate sauce and caramel sauce and maybe some strawberry coulis too. Call them enchiladas, call them crepes: they were dreeeam-y. I wondered if he might just order eight to-go, replate and call it a night.

But no, not Mike. Never one to shirk a challenge, he set out to recreate those chocolate enchiladas, at home, himself, making it up one recipe at a time, no jars from the ice cream aisle, no help from the Internet back then, thank you.

He called two days before. “I bought the stuff to make that dessert.” Hearing his supply list, I laughed, hard. He’d spent $1000 and hadn’t yet bought groceries!

  • A Julia Child cookbook for the recipes.
  • A crepe pan.
  • A set of knives and cutting boards for chopping the fruit.
  • A KitchenAid mixer for the whipped cream.
  • An expensive saucepan for the homemade chocolate sauce and caramel sauce.

There's a Point Here.

You see, home cooks do need some essential tools. But most kitchens, mine included, are stocked with tools and gadgets to make cooking faster-easier-neater – but certainly aren’t necessary.

Take the crepe pan. I use the same non-stick skillet that works for eggs, pancakes and grilled cheese sandwiches. Take that standing mixer. For twenty years, I got along just fine with an inexpensive hand mixer.

So these Chocolate Cream Puffs? No mixer required. Even the whipped cream can be whipped by hand with no more than a bowl, a wire whisk and a little muscle.

So that means that stuffed Chocolate Cream Puffs are a dessert to make nearly anywhere, perhaps a friend’s home when visiting, a summer rental cabin, you get the picture.

When the strawberries are beautiful, think Chocolate Cream Puffs!

The Object of Mike's Shopping Spree

ST LOUISANS Remember the original Bluewater Grill on South Hampton? That was the first home of the famous chocolate enchiladas. Then the restaurant moved to Kirkwood where it gained pretensions and lost its charm. Then it closed. But good news, the dessert is on the menu at a sister restaurant, Big Sky in Webster Groves. Sauce Magazine has also published the recipe for Bluewater Grill's chocolate enchiladas.


Hands-on time: 30 minutes
Time to table: 1-1/2 – 3 hours
Makes 12 puffs
  • 1/2 cup water
  • 4 tablespoons butter (half a stick)
  • 1/2 cup flour, fluffed to aerate before measuring
  • 1-1/2 tablespoons unsweetened cocoa powder, preferably a "dark" powder such as Hershey's Extra Dark (see TIPS)
  • 1 tablespoon sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon table salt
  • 2 large eggs
    FILLING (double for Double-Stuffed Chocolate Cream Puffs)
  • 2 ounces low-fat cream cheese, at room temperature
  • 1 tablespoon sugar
  • 8 ounces strawberries, trimmed and roughly chopped into small pieces (about 1-1/2 cups)
  • 1/2 cup heavy cream whipped with 1 tablespoon sugar and ¼ teaspoon vanilla

CHOCOLATE CREAM PUFFS Heat oven to 375F/190C. Line a baking sheet with parchment or lightly grease.

In a medium saucepan, heat the water and butter on medium heat until the butter melts. Separately, stir together the flour, cocoa powder, sugar, cinnamon and salt. Add the flour mixture to the saucepan and stir with a wooden spoon until a big ball forms. For a minute or two, let cook, stirring all the while to break up the ball a bit, this cooks off the floury taste.

Take off the heat and let cool for a minute or two. Use the wooden spoon to stir in the eggs one at a time, stirring hard until each egg is well incorporated. Transfer mixture to a quart-size freezer bag. Clip a corner and squeeze the mixture into twelve circles topped with a swirl, like a swirl on a soft-serve ice cream cone.

Bake for 25 to 30 minutes, let cool.

FILLING With a wooden spoon, stir together the cream cheese and sugar. Stir in the strawberries, then gently fold in the whipped cream.

SERVE & SAVOR Slice off the top third of each cream puff with a serrated knife. Spoon some filling onto the bottom, then replace the top. Better if refrigerated for an hour before serving but, like, so many kitchen tools, not necessary.

ALANNA’s TIPS As written, the recipe makes cute little cream puffs about two bites big, perfect for a dainty dessert or a small snack. For something much messier – but full of strawberry goodness – double the filling for Double-Stuffed Chocolate Cream Puffs. To make ahead, bake the cream puffs as many as two days ahead, then stuff before serving. Much to my surprise, however, the cream puffs can even be stuffed in advance, up to eight hours, say. In fact, the filling firms up as it chills so I like the cream puffs best when they’ve been filled and chilled for an hour or so before serving. The cream puffs can be a little "blah" if made with regular cocoa powder so do try to find the "dark" cocoa powder that adds extra chocolate-y "oomph". Out of cream cheese? Sour cream works too. No time or inclination to bake cream puffs? The stuffing is really good – slip some between chocolate cookies from the grocery.
Single-Stuffed Per Cream Puff: 129 Calories; 9g Tot Fat; 6g Sat Fat; 62mg Cholesterol; 113mg Sodium; 9g Carb; 1g Fiber; 4g Sugar; 3g Protein WEIGHT WATCHERS POINTS Old Points 3 & PointsPlus 3 & SmartPoints 6 & Freestyle 5

Double-Stuffed Per Cream Puff: 190 Calories; 13g Tot Fat; 9g Sat Fat; 79mg Cholesterol; 135mg Sodium; 13g Carb; 1g Fiber; 7g Sugar; 3g Protein WEIGHT WATCHERS POINTS Old Points 5 & PointsPlus 5 & SmartPoints 9 & Freestyle 8

Can't Get Enough?! More Strawberry Recipes

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Strawberry Shortcake Iowa-Style Strawberry Chocolate Banana Crumble Strawberry Ice Cream
~ more strawberry recipes ~
~ more recipes for fruity desserts ~

More "No Mixer Required" Recipes

(hover with a mouse for a description; otherwise click a photo to view the recipe)

Vanilla Brownies Strawberry Rhubarb Cobbler Finnish Fruit Tart
~ more "no mixer required" dessert recipes ~

Shop Your Pantry First

(helping home cooks save money on groceries)

~ cocoa powder ~
~ cream cheese ~
~ strawberries ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

© Copyright Kitchen Parade 2010 & 2019

Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Wow, these are an incredible dessert! Beautiful!

  2. Strawberries were on sale for 97 cents a pound, so I bought several packages. I can't wait to make these. They are elegant and perfect for strawberry season!

  3. How simple! John used to make profiteroles with chocolate sauce. They were his specialty dessert. Then I learned to make savory choux pastry puffs appetizers, or Gougeres, in Switzerland. But Chocolate Cream Puffs? I never thought of that and they look awesome! And they are all just variations on the same basic recipe. A few tools, a few recipes, you can entertain in style almost anywhere.

  4. Mmmm....looks delicious and beautiful....perfect dessert. This is the first time I see chocolate cream puffs.

  5. Alanna, they're gorgeous! We're still a couple of months from strawberry season here in upstate NY, but. . . I just may divert some of my fresh strawberries this year for this!

  6. Just came to see if the switch-over was going okay and everything looks pretty good. Glad it is working out for you.

  7. First of all, this photo is GORGEOUS! I hope the site changeover drama is coming to an end. The homepage is looking good.

  8. Hi Alanna! This is another recipe that surely I would try to do. It's simple and easy to make. I love how chocolate combines well into fruits like this. Have you ever tried this recipe with another fruits?..

  9. Can't think of a better way to enjoy fresh strawberries. Then again, there isn't much that can't be improved with chocolate. I can't believe someone said she got strawberries for 97 cents a pound. We can't even get them at that price at the farm!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna