Strawberry Bliss: A Creamy, Dreamy Dessert Delight

Introduction & Inspiration

Strawberry Bliss is a truly unique and delicious dessert that combines elements of cream puffs and cheesecake into one delightful treat. It features a light, airy choux pastry base topped with a creamy, tangy filling infused with strawberry jam, all crowned with fresh, juicy strawberries.

My inspiration for this recipe comes from a love of both classic choux pastry (like you find in eclairs or cream puffs) and creamy, fruit-topped desserts. I wanted to create something that felt familiar yet surprising, combining those wonderful textures and flavors in a new way.

This dessert is perfect for spring gatherings, potlucks, or any time you want a dessert that’s both elegant and satisfying. It looks impressive but is based on straightforward techniques. It is a refreshing dessert.

A perfect dessert, to impress your guest.

Nostalgic Appeal

While the specific combination might be unique, the components of Strawberry Bliss evoke strong feelings of nostalgia. Choux pastry brings to mind classic bakery treats like cream puffs and eclairs, while the strawberry and cream cheese combination is reminiscent of cheesecake and other beloved desserts.

It’s a dessert that feels both sophisticated and comforting. The light pastry, creamy filling, and fresh fruit create a delightful experience that appeals to a wide range of palates.

This recipe captures that nostalgic essence while offering a unique presentation. It’s a fun way to play with familiar flavors and textures. A delicious dessert, that will bring back childhood memories.

Homemade Focus

This Strawberry Bliss recipe celebrates homemade baking. We’re making the choux pastry base from scratch – a technique that might seem intimidating but is quite manageable with clear instructions. The creamy filling is also made from scratch, combining cream cheese, pudding mix, and fresh whipped cream.

Making the choux pastry yourself allows you to experience the magic of pâte à choux puffing up in the oven, creating a light, airy base unlike any traditional crust. The homemade filling ensures a perfect balance of creamy, tangy, and sweet flavors.

It’s about creating something truly special from basic ingredients. It’s about the satisfaction of mastering a classic technique and enjoying the delicious results. The homemade touch make this dessert special.

Flavor Goal

The primary flavor goal for this Strawberry Bliss is a harmonious blend of light pastry, creamy tanginess, and sweet strawberry flavor. The choux pastry base should be crisp on the outside and airy on the inside, providing a neutral yet satisfying foundation.

The filling should be smooth, creamy, and tangy, with the sweetness balanced by the cream cheese and the strawberry jam adding distinct fruity notes. The fresh strawberries on top provide a burst of juicy sweetness and vibrant color.

The overall effect is a dessert that’s light yet satisfying, with a delightful interplay of textures (crisp pastry, creamy filling, soft fruit) and flavors (buttery pastry, tangy cream cheese, sweet strawberry). It’s a truly blissful combination!

The perfect balance, between texture and flavour.

Ingredient Insights

For the Choux Pastry Base:

• Water: Provides the liquid and steam needed for the choux pastry to puff up dramatically.
• Butter (Cubed): Adds richness and flavor to the pastry.
• All-Purpose Flour: Provides the structure for the pastry. Adding it all at once is key to the technique.
• Large Eggs (Room Temperature): Essential for the structure and rise of the choux pastry. Room temperature eggs incorporate better into the dough.

For the Filling:

• Cream Cheese (Softened): The foundation of the creamy filling, providing tanginess and richness. Ensure it’s fully softened for a smooth, lump-free result.
• Granulated Sugar: Sweetens the filling.
• Seedless Strawberry Jam: Infuses the filling with strawberry flavor and adds sweetness.
• Cold Whole Milk: Used to make the pudding mixture.
• Instant Vanilla Pudding Mix: Provides structure, flavor, and helps the filling set.
• Heavy Whipping Cream (Whipped): Lightens the filling, giving it a fluffy, mousse-like texture.

For the Topping:

• Quartered Fresh Strawberries: The star topping, providing fresh flavor, color, and texture.

Essential Equipment

• Large Saucepan: For making the choux pastry dough.
• Wooden Spoon or Sturdy Spatula: For vigorously beating the choux dough.
• Electric Mixer (Stand Mixer or Handheld): Essential for beating the eggs into the choux dough and for making the filling (beating cream cheese and whipping cream).
• 15x10x1-Inch Baking Pan (Jelly Roll Pan): For baking the choux pastry base.
• Wire Rack: For cooling the pastry base.
• Large Bowl: For making the filling.
• Small Bowl: For whipping the cream.

Ingredients

• 1 cup water
• 1/2 cup butter, cubed
• 1 cup all-purpose flour
• 4 large eggs, room temperature
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup sugar
• 5 tablespoons seedless strawberry jam
• 3 cups cold whole milk
• 1 package (5.1 ounces) instant vanilla pudding mix
• 1/2 cup heavy whipping cream
• 3 cups quartered fresh strawberries

Step-by-Step Instructions

1. Make the Choux Pastry Base:

• Preheat oven to 400°F (200°C).
• In a large saucepan, bring the water and butter to a rolling boil.
• Add the flour all at once and beat vigorously with a wooden spoon until the mixture is blended and pulls away from the sides of the pan, forming a ball.
• Cook over medium heat, stirring constantly, for about 1-2 minutes to dry out the dough slightly.
• Remove from heat; let stand for 5 minutes to cool slightly.

2. Add Eggs to Dough:

• Add the room temperature eggs, one at a time, beating very well with an electric mixer after each addition. The dough will look separated at first, but keep beating until it becomes smooth and shiny.

3. Bake the Choux Base:

• Spread the choux mixture evenly into a greased 15x10x1-inch baking pan. The surface will likely be uneven, which is characteristic of choux pastry.
• Bake for 20-25 minutes, or until puffed and golden brown.
• Cool completely in the pan on a wire rack. The pastry may deflate slightly as it cools, which is normal.

4. Make the Creamy Filling:

• In a large bowl, beat the softened cream cheese, sugar, and strawberry jam with an electric mixer until smooth.
• Beat in the cold milk and the instant vanilla pudding mix until smooth and thickened.
• In a separate small bowl, beat the heavy whipping cream until stiff peaks form.
• Gently fold the whipped cream into the pudding mixture until well combined.  

5. Assemble the Dessert:

• Spread the creamy filling evenly over the cooled choux pastry crust in the pan.

6. Chill:

• Refrigerate for at least 1 hour to allow the filling to set.

7. Top and Serve:

• Just before serving, top the dessert generously with the quartered fresh strawberries.
• Slice and serve.

Troubleshooting

• Choux Pastry Didn’t Puff/Is Flat: Ensure the water/butter mixture came to a full rolling boil before adding flour. Cook the dough ball long enough to dry it out slightly. Ensure eggs were added one at a time and beaten until smooth. Oven temperature might be too low.
• Choux Pastry Collapsed After Baking: This can happen if it’s underbaked. Bake until golden brown and firm. Avoid opening the oven door during the first part of baking.
• Filling is Runny: Ensure the pudding mix was beaten in properly and the mixture thickened. Make sure the whipped cream was beaten to stiff peaks before folding in. Ensure sufficient chilling time.

Tips and Variations

• Room Temperature Eggs: Crucial for the choux pastry. If eggs are cold, warm them gently in a bowl of warm water for a few minutes.
• Don’t Open Oven Door Early: Resist opening the oven door while the choux pastry bakes, especially during the initial puffing stage, as this can cause it to collapse.
• Different Jam/Fruit: Substitute raspberry or apricot jam in the filling, and top with corresponding fresh fruit.
• Add Chocolate: Drizzle melted chocolate over the strawberries or fold mini chocolate chips into the filling.
• Individual Servings: Instead of spreading in a pan, bake large choux puffs, split them, and fill individually like giant cream puffs.

Serving and Pairing Suggestions

• Serve Chilled: This dessert is best served chilled directly from the refrigerator.
• Cut into Squares: Cut into squares or rectangles for easy serving.
• After Dinner Dessert: A lovely, light yet satisfying dessert after a meal.
• Brunch Treat: Makes a beautiful addition to a brunch buffet.
• With a glass of milk

Nutritional Information

(Note: Estimated, per serving, assuming 12 servings)

• Calories: 350-400
• Fat: 20-25g
• Saturated Fat: 12-15g
• Cholesterol: 100-120mg
• Sodium: 150-200mg
• Total Carbohydrates: 35-40g
• Dietary Fiber: 1-2g
• Sugars: 20-25g
• Protein: 6-8g

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Recipe Summary and Q&A

Summary: Strawberry Bliss is a layered dessert featuring a homemade choux pastry base baked flat, topped with a creamy filling made from cream cheese, strawberry jam, vanilla pudding mix, and whipped cream, and finished with fresh strawberries. The process involves making and baking the choux base, preparing the creamy filling, spreading the filling over the cooled base, chilling, and topping with strawberries before serving.

Q&A:

• Q: Can I make this ahead of time?
  • A: Yes, you can assemble the dessert (up to the filling layer) and refrigerate it for up to 24 hours. Add the fresh strawberry topping just before serving for best results.
• Q: How long will leftovers keep?
  • A: Leftovers can be stored, covered, in the refrigerator for up to 2 days, although the pastry base may soften over time.
• Q: Can I use a different flavor of pudding mix?
  • A: Yes, cheesecake or white chocolate pudding mix would also work well.
• Q: Can I substitute the fresh strawberries with frozen?
  • A: Fresh strawberries are highly recommended for the topping as frozen strawberries will release a lot of water upon thawing. You could potentially stir thawed and drained frozen strawberries into the filling, but fresh are best for the topping.