Danish Cream Puffs (Vandbakkelser)
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Fresh strawberries and whipped cream are one of summer's simplest pleasures, and these Danish Cream Puffs are the perfect way to enjoy them. Light and airy choux pastry shells are filled with juicy strawberries and billowy whipped cream and finished with a dusting of powdered sugar. Elegant enough for a special occasion but easy enough for a casual summer gathering, these cream puffs are a delightful Scandinavian-inspired dessert for strawberry season.
Known in Denmark as vandbakkelser, Danish cream puffs are made from choux pastry, a simple dough of water, butter, flour and eggs that bakes up into light, airy shells with hollow centers perfect for filling. While they can be enjoyed in many different ways, a filling of fresh strawberries and whipped cream is a classic choice during the summer months when berries are at their peak.
Looking for more strawberry recipes? Try my Strawberry Almond Tart, Strawberry Rhubarb Galette or these simple Roasted Strawberries next.
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Why You'll Love this Recipe
- Fresh strawberries and whipped cream are a classic summer pairing, and these cream puffs let their flavor shine.
- Choux pastry may seem fancy, but it comes together with just a handful of basic ingredients.
- These beautiful pastries are ideal for Midsummer celebrations, brunches, showers and other special summer gatherings.
Ingredients
See recipe card for exact amounts and detailed instructions.
Variations
- Switch up the fruit - Mixed berries or sliced peaches are especially nice.
- Use Elderflower Whipped Cream in place of the regular whipped cream for a summery touch.
Equipment
I used my Ankarsrum Assistent Original stand mixer fitted with the Premium Beater Set and the stainless steel beater bowl to make the choux pastry and the whipped cream. The Premium Beater Set includes a pair of cookie beaters and oversized balloon whisks, along with the beater housing, and is designed specifically for use with the Ankarsrum stainless steel beater bowl.
The cookie beaters are are sturdy stainless steel beaters designed to handle thicker doughs (and even cold butter) and can easily mix up to 2 pounds of cookie or pastry dough. The balloon whisks incorporate plenty of air into mixtures, making them perfect for whipping cream, egg whites, meringues, and light cake batters.
If you already own an Ankarsrum mixer and stainless steel beater bowl, the Premium Beater Set is a versatile addition that expands what the machine can do for everyday baking.
If you don't own an Ankarsrum, you can make the dough in any stand mixer, but you will need sturdy beaters and a stainless steel bowl to accommodate the hot choux mixture.
How to Make Danish Cream Puffs
- Preheat the oven to 400°F. Line two baking sheets with parchment paper. Combine the water, butter, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat. Remove the pan from the heat and add the flour all at once. Stir with a wooden spoon until a smooth dough forms. Return the pan to medium-low heat and cook, stirring constantly, for 1-2 minutes until the dough forms a ball and a thin film develops on the bottom of the pan.
- Transfer the dough to the bowl of a stand mixer (preferably stainless steel) fitted with the heavy duty cookie beaters or a paddle attachment. Mix on low speed for 2 minutes to cool slightly. Add the eggs one at a time, mixing well after each addition. The dough should become smooth, glossy and thick.
- Using a large cookie scoop or spoon, portion 12 mounds of dough onto the prepared baking sheets, leaving a few inches between each puff.
- Bake, one sheet at a time, for 20 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 15-20 minutes more until deeply golden brown and crisp. Turn off the oven, crack the door open slightly and let the puffs sit for 10 minutes. Transfer to a wire rack and cool completely.
- Beat the cream, powdered sugar and vanilla together until medium peaks form.
- Slice the cooled cream puffs horizontally using a serrated knife. Arrange strawberries over the bottom half of the puff and spoon or pipe whipped cream on top. Replace the tops. Dust generously with powdered sugar and serve immediately.
Expert Tips
- Be sure not to open the oven door while the puffs are baking. It can cause them to collapse.
- You can bake both baking sheets at the same time, but because you can't open the oven door while they are baking, you can't rotate the pans so the top batch will be darker in color than the bottom batch.
- Fill the puffs just before serving for the best texture.
Recipe FAQs
The cream puffs themselves can be made up to a day in advance. Simply store them in a tightly sealed container at room temperature until ready to use. I don't recommend filling them in advance, but you could do the strawberries and whipped cream a couple of hours ahead of time and fill them at the last minute.
Absolutely! These puffs freeze really well. Wait until they are completely cooled and then pop them into a freezer safe bag or other storage container. They will keep for up to 3 months. Let the puffs defrost at room temperature when you are ready to use them.
Related Recipes
Looking for more Scandinavian-inspired berry recipes? Try these:
If you tried this Danish Cream Puff recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the comments below. I love hearing from you!
Recipe
Danish Cream Puffs (Vandbakkelser)
Ingredients
For the Choux Pastry:
- 1 cup water
- 8 tablespoons unsalted butter cut into pieces
- 1 tablespoon granulated sugar
- ¼ teaspoon fine salt
- 1 cup all-purpose flour
- 4 large eggs
For the Filling:
- 2 cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ pounds strawberries hulled and quartered
- 1-2 teaspoons granulated sugar
To Finish:
- Powdered sugar for dusting
Instructions
- Preheat the oven to 400°F. Line two baking sheets with parchment paper. Combine the water, butter, sugar and salt in a medium saucepan. Bring to a boil over medium-high heat.
- Remove the pan from the heat and add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms.
- Return the pan to medium-low heat and cook, stirring constantly, for 1-2 minutes until the dough forms a ball and a thin film develops on the bottom of the pan.
- Transfer the dough to the bowl of a stand mixer (preferably stainless steel) fitted with the heavy duty cookie beaters or a paddle attachment. Mix on low speed for 2 minutes to cool slightly.
- Add the eggs one at a time, mixing well after each addition. The dough should become smooth, glossy and thick.
- Using a large cookie scoop or spoon, portion 12 mounds of dough onto the prepared baking sheets, leaving a few inches between each puff.
- Bake, one sheet at a time, for 20 minutes. Without opening the oven door, reduce the temperature to 350°F and continue baking for 15-20 minutes more until deeply golden brown and crisp.
- Turn off the oven, crack the door open slightly and let the puffs sit for 10 minutes. Transfer to a wire rack and cool completely.
- Make the Filling: Beat the cream, powdered sugar and vanilla together until medium peaks form.
- Slice the cooled cream puffs horizontally using a serrated knife. Arrange strawberries over the bottom half of the puff and spoon or pipe whipped cream on top. Replace the tops. Dust generously with powdered sugar and serve immediately.
Notes
- Be sure not to open the oven door while the puffs are baking. It can cause them to collapse.
- You can bake both baking sheets at the same time, but because you can't open the oven door while they are baking, you can't rotate the pans so the top batch will be darker in color than the bottom batch.
- Fill the puffs just before serving for the best texture.
- To store puffs:Â Once they have completely cooled, store the unfilled puffs in an airtight container at room temperature for up to 24 hours or freeze for up to 3 months.
