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.

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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. 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. He’d spent $1000 and hadn’t yet bought groceries!

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!

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 chocolate enchiladas.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite strawberry recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via How to print a Kitchen Parade recipe. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Become a Kitchen Parade fan on Facebook!

stuffed with

Hands-on time: 30 minutes
Time to table: 1-1/2 – 3 hours
Makes 12 puffs
    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 PUFFS Preheat oven to 375F. 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.

NUTRITION ESTIMATE Per Cream Puff, with regular stuffing/Double-Stuffed: 129/190 Calories; 9/13g Tot Fat; 6/9g Sat Fat; 61/79mg Cholesterol; 110/133mg Sodium; 9/13g Carb; 1g Fiber; 4/7g Sugar; 3g Protein; Weight Watchers Old Points 3/4.5, PointsPlus 4/5 points
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.

More Strawberry Recipes

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Strawberry Chocolate Banana Crumble Strawberry Ice Cream Iowa Strawberry Shortcake

More 'No Mixer Required' Recipes

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Vanilla Brownies Strawberry Rhubarb Cobbler Finnish Fruit Tart

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© Copyright 2010 Kitchen Parade

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!

  10. Hello All, This is post is being hit by an automated spam program several times a week, I'm going to turn off comments until it disappears. If you're a "real person" with a comment, send me a quick e-mail and I will answer back quickly! Sorry for the interruption --