It may not have occurred to the powers that be that February, the month when Valentine’s Day takes place, is a terrible time for strawberries. And yet they’re everywhere around the holiday, presumably because of their ruby color and heart-like shape. Unfortunately, biting into an overpriced chocolate-dipped berry that’s bright white on the inside is not the stuff of great romance. These cream puffs solve the problem by spinning those classic flavors into a new dessert—one that can be made any time of year, thanks to strawberry ice cream and strawberry jam.
Pâte à choux is deceptively simple, even if it’s your first time. With no special equipment required, all you need are a few ingredients and the buns will puff up tall and golden. On the off chance yours do deflate, have no fear: These babies get cut in half, filled, and covered in chocolate, hiding any perceived imperfections.
With a romantic evening in mind, this recipe yields two cream puffs, with two extra buns for another day. You can freeze the unbaked dough and bake later on from frozen. Or, bake all four and use the surplus for breakfast in bed the next morning, filled with scrambled eggs and cheese. Or, if you’re making dessert for four, simply double the filling and assembly ingredients.