Divine Strawberry & Cookie Cream Puffs: A Guide to Creating Flødebolle Perfection

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Prepare to be enchanted by these exquisite strawberry and cookie cream puffs, a dessert that promises a delightful burst of fresh strawberry flavor in every bite. This recipe elevates the classic cream puff (or Danish Flødebolle) into a sophisticated treat, featuring a silky-smooth, homemade strawberry marshmallow fluff nestled atop a tender, buttery shortbread cookie. Each puff is then generously enrobed in the luxurious Strawberry Inspiration chocolate from Valrhona, creating an irresistible blend of textures and tastes.

These strawberry and cookie cream puffs are truly addictive, offering a perfect harmony of fresh sweetness, satisfying crunch, and airy softness. The unique combination of a crisp shortbread base, a light and fruity marshmallow, and a decadent chocolate coating makes them an unforgettable dessert. They’re perfect for special occasions, afternoon tea, or simply when you crave an extraordinary treat that balances richness with refreshing fruitiness.

For those who adore cream puffs and wish to explore more delightful variations, be sure to try our Lemon Cream Puffs (Flødebolle) for a zesty twist, the tropical Passion Fruit and Coconut Cream Puffs, or the classic elegance of Raspberry Cream Puffs (Flødebolle). Each offers a unique flavor profile while maintaining the beloved cream puff structure.

Crafting the Perfect Shortbread Cookie Base

The foundation of these magnificent strawberry cream puffs is a delicate shortbread cookie, providing a stable yet tender base for the luscious marshmallow fluff. This step ensures a delightful contrast to the softer elements of the dessert.

STEP-BY-STEP INSTRUCTIONS – COOKIE

1. Begin by preheating your oven to 175ºC (approximately 350ºF). While the oven heats, prepare a baking sheet by lining it with baking paper. This prevents sticking and ensures even baking.
2. In a large mixing bowl, combine the all-purpose flour, powdered sugar, baking powder, and cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse sand. This technique, known as “rubbing in,” creates pockets of butter that melt during baking, resulting in a wonderfully tender and crumbly cookie.
3. Next, add the wet ingredients: the egg, milk, and vanilla paste. Gently work them into the dry mixture until a cohesive dough forms. The dough will be slightly sticky, which is perfectly normal. A rubber spatula can be helpful to ensure all ingredients are thoroughly incorporated without overworking the dough, which could make the cookies tough.
4. Transfer the dough onto a piece of clingfilm, wrap it tightly, and allow it to rest in the fridge for a minimum of 30 minutes. This chilling period is crucial as it firms up the butter, prevents the cookies from spreading excessively during baking, and allows the gluten to relax, leading to a more tender cookie.
5. Once chilled, lightly flour a piece of baking paper or a silicone mat. Roll out the dough to an even thickness of 8 mm (approximately 1/3 inch). Using a 4 cm (about 1.5 inches) round cookie cutter, cut out your cookies. Carefully transfer them to your prepared baking sheet. Bake for approximately 15 minutes, or until the edges are lightly golden. You might yield more cookies than cream puffs required for this recipe; the extras are delicious on their own and can be stored in an airtight container for later enjoyment.
6. Immediately after removing the cookies from the oven, while they are still warm and pliable, use the same 4 cm cookie cutter to “cut” them again. This re-cutting ensures that each shortbread cookie maintains its perfect round shape and uniform size, crucial for the aesthetic and structural integrity of your finished cream puffs. Let them cool completely on a wire rack before proceeding. A fully cooled cookie prevents the chocolate shell from melting prematurely.

Creating the Exquisite Valrhona Chocolate Shell

The vibrant and flavorful Valrhona Strawberry Inspiration chocolate shell is not just for beauty; it encases the delicate marshmallow fluff and adds a sophisticated layer of texture and taste. Tempering the chocolate correctly is key to achieving a glossy finish and a satisfying snap.

STEP-BY-STEP INSTRUCTIONS – CHOCOLATE SHELL

1. The first and most important step is to temper the Valrhona Strawberry Inspiration chocolate. Tempering ensures the chocolate sets with a beautiful shine, a firm snap, and prevents blooming (white streaks). Follow the specific tempering instructions for your Valrhona chocolate, typically involving heating, cooling, and re-heating to specific temperatures. This process requires precision but is vital for a professional finish.
2. Once tempered, carefully divide the chocolate into your silicone mold (like the Soffice Incanto silicone mold from Silikomart or similar). Use a small spoon or a clean pastry brush to ensure the chocolate coats all internal surfaces of the mold evenly. Tap the mold gently on your countertop several times to release any air bubbles, and swirl the chocolate around again to ensure a complete and uniform coating. This creates a strong and aesthetically pleasing shell.
3. Place a large piece of parchment paper on your countertop. Invert the silicone mold over the parchment paper and allow any excess chocolate to drain out. This creates a thin, uniform shell. Collect the drained chocolate, as it can be reused. Store this excess chocolate in a small piping bag, sealing it well.
4. Tip for sealing chocolate: The saved excess chocolate in the piping bag can be kept warm and at the correct working temperature by simply placing it in your pant pocket. Your body heat will gently maintain its fluidity, making it ready to use later for sealing the bottom of the cream puffs without needing to re-temper a small amount. This small trick saves time and effort.
5. Once the excess chocolate has drained, place the silicone mold face down on a small, flat board. Allow the chocolate shells to set completely. This can be done at room temperature if your kitchen is cool, or briefly in the refrigerator. While they set, you can move on to preparing the marshmallow fluff.

Whipping Up the Dreamy Marshmallow Fluff (Flødebolle Skum)

The heart of these cream puffs is the light, airy, and intensely strawberry-flavored marshmallow fluff. This “Flødebolle Skum” is what gives these Danish treats their signature cloud-like texture and sweet, fruity core.

STEP-BY-STEP INSTRUCTIONS – FLØDEBOLLE SKUM // MARSHMALLOW FLUFF

1. In a small, heavy-bottomed pot, combine the water, glucose syrup, and 85g of granulated sugar. Bring this mixture to a rolling boil over medium heat, stirring occasionally until the sugar dissolves. Continue to boil until the syrup reaches precisely 117ºC (242ºF). Use a reliable sugar thermometer to accurately monitor the temperature; this is crucial for the stability and texture of the marshmallow fluff.
2. While the sugar syrup is heating, prepare your egg whites. Pour the egg whites into a meticulously clean, grease-free bowl. Even a tiny bit of grease can prevent the egg whites from whipping properly. Start whisking the egg whites at high speed. Once a light, foamy network of white bubbles has formed, slowly add the remaining 10g of granulated sugar. Continue whisking at high speed until you achieve stiff, glossy peaks. The egg whites should hold their shape firmly.
3. Once the sugar syrup reaches 117ºC, immediately remove the pot from the heat. With your mixer running at full speed, carefully and slowly pour the hot sugar syrup into the whipped egg whites in a thin, steady stream. Be careful not to pour the syrup directly onto the whisk attachment or the sides of the bowl, but rather into the stream of the egg whites. Continue whipping at full speed for 8-10 minutes. The mixture should become incredibly thick, glossy, and cool to the touch, forming stiff peaks when the whisk is lifted.
4. Finally, gently fold in the freeze-dried strawberry powder and vanilla paste. The strawberry powder will infuse the fluff with a concentrated fruit flavor and a beautiful pink hue, while the vanilla paste adds a warm, aromatic depth. Mix just until combined, being careful not to deflate the air from the fluff.
5. Transfer the finished marshmallow fluff into a piping bag fitted with your desired nozzle. This makes assembly much cleaner and allows for precise piping into the chocolate shells.

Bringing it All Together: Assembling Your Strawberry & Cookie Cream Puffs

With all components prepared, the final step is to assemble these delightful treats, turning individual elements into a harmonious and visually stunning dessert.

STEP-BY-STEP INSTRUCTIONS – ASSEMBLING

1. Carefully pipe the prepared strawberry marshmallow fluff into each set chocolate shell. Fill them generously, creating a pleasing dome shape that rises slightly above the rim of the chocolate shell.
2. Gently place one of the cooled shortbread cookies on top of the piped marshmallow fluff, pressing down lightly to adhere. The flat surface of the cookie will form the base of your cream puff. Now, take the leftover tempered chocolate that you stored in the piping bag (from step 3 of the chocolate shell instructions) and pipe a thin line around the base of the cookie, where it meets the chocolate shell. This seals the cookie to the marshmallow and creates a sturdy, enclosed base for your cream puff.
3. For a quick set, place the assembled cream puffs into the freezer for about 5 minutes. Ensuring they are thoroughly chilled will make them significantly easier to release from the silicone mold without damage.
4. Once set, remove the mold from the freezer. To demold, gently trace the edge of the bottom of each cream puff with your finger to slightly loosen it from the silicone. Then, carefully flip the mold over and gently push the cream puffs out. It’s often best to apply pressure only from the top center of the chocolate shell. The sides of the shell are generally the weakest point, and pushing on them can easily cause the delicate chocolate to crack or break.
5. Optional decoration: For an extra touch of texture and elegance, you can decorate the cream puffs with cookie crumbs. To do this, very quickly run a blow torch over the surface of the chocolate shell for just a second or two – just enough to make it slightly tacky, but not melt it. Immediately sprinkle the warmed chocolate with crushed shortbread cookie crumbs. The crumbs will adhere to the slightly melted surface, adding a lovely visual and textural contrast. Be extremely careful not to overheat the chocolate with the blow torch, as it will melt and lose its temper.

STORAGE

To maintain their optimal freshness and texture, store your strawberry and cookie cream puffs in an airtight container at room temperature. While they are undoubtedly best enjoyed on the day they are made, they can be stored for 1-2 days without significant loss of quality. Avoid refrigerating them, as the cold temperature can cause the chocolate to dull and the marshmallow fluff to firm up too much.

Other Cream Puff Recipes To Try

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Strawberry and Cookie Cream Puffs

These strawberry and cookie cream puffs burst of strawberry flavor. They have a smooth and delicious strawberry marshmallow fluff on a soft shortbread cookie, covered with the most amazing Strawberry Inspiration chocolate from Valrhona.

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Prep Time

45 minutes
mins

Cook Time

10 minutes
mins

Course
Dessert

Cuisine
Danish

Servings

6
cream puffs

Equipment

• Soffice silicone mold from Silikomart
• Sugar Thermometer
• Handheld or Stand Mixer
• Piping Bag and Nozzle
• 4 cm (1.5 inch) Round Cookie Cutter

Ingredients

COOKIES

• 140
  g
  all-purpose flour
• 40
  g
  powdered sugar
• ½
  teaspoon
  baking powder
• 40
  g
  butter
  cold room temperature
• 1
  egg
• 25
  g
  milk
• ½
  tsk
  vanilla paste

CHOCOLATE SHELL

• 300
  g
  Strawberry Inspiration
  Valrhona chocolate

FLØDEBOLLE SKUM // MARSHMALLOW FLUFF

• 85
  g
  granulated sugar
• 40
  g
  glucose syrup
• 25
  g
  water
• 50
  g
  egg whites
• 10
  g
  granulated sugar
• ¼
  teaspoon
  vanilla paste
• 1
  tablespoon
  freeze dried strawberry powder

Instructions

COOKIE

• Preheat the oven at 175ºC and prepare a baking sheet with baking paper.
• Rub the flour, powdered sugar, baking powder and butter together until a sand like texture. Add the wet ingredients and work it into the dry ingredients until it forms a dough. It’s a bit sticky so you can also use a rubber spatula to mix in the wet ingredients.
• Transfer the dough to some clingfilm and let it rest in the fridge for 30 min.
• Once ready add little bit of flour on a piece of baking paper or silicone mat and roll it out to a 8 mm thickness. With a 4 cm cookie cutter cut out your cookies and bake them for 15 min. There will be a few more cookies than cream puffs. You can save the rest in an airtight container. They taste great by themselves.
• Straight out of the oven, use the same cookie cutter to “cut” the cookies again to make sure they are still the right size. Let them cool down completely on a cooling rack.

CHOCOLATE SHELL

• Temper the Strawberry Inspiration chocolate.
• Divide the chocolate into the mold. With a small spoon to make sure the chocolate is all around the mold. Tap it on the counter and swirl the color around the mold again to make sure the chocolate has been all around the mold.
• Place a big piece of parchment paper on the countertop. Turn the silicone mold upside down and pour the excess chocolate onto the piece the parchment paper. Save the excess chocolate in a bag.
• Tip: Save the remaining chocolate in a small piping bag and seal it. Place it in your pant pocket. Your own body temperature will keep the chocolate the right temperature for when you have to seal the bottom of the cream puffs.
• Place the silicone mold on a small board, facing down and let them set, while moving onto the marshmallow fluff.

FLØDEBOLLE SKUM // MARSHMALLOW FLUFF

• In a small pot bring water, glucose syrup, and 85 g of granulated sugar to a boil until it reaches 117ºC. Use a sugar thermometer to get the right temperature.
• Meanwhile, pour egg whites into a completely clean bowl. Starts whisking the eggs at high speed. Then slowly add the 10 g of granulated sugar once a tight net of white bobble has formed and continue whisking until stiff peaks.
• Take the pot off the heat and pour in the sugar syrup in a thin steady stream into the bowl. Whip at full speed for 8-10 minutes until the fluff is stiff. Add the freeze dried strawberry powder and vanilla paste and mix it in.
• Transfer to a piping bag.

ASSEMBLING

• Pipe the marshmallow fluff into the chocolate shell.
• Add the cookies on top of the marshmallow fluff and seal the bottom with the leftover chocolate.
• Place them in the freezer for 5 min to quickly set. Having them completely cold makes them easier to take out of the mold.
• Once set, gently trace the edge of the bottom of the cream puff to release it from the silicone mold. Then flip it over a gently push them out of the mold. I find that the best way to get the out of the mold is to only push from the top. The sides are the weaker point and if you push on the sides they can easily break.
• Optional, decorate with cookie crumbs. To do so, use a blow torch and very quickly go over the chocolate, then immediately sprinkle them with the cookie crumbs. Be careful not to melt the chocolate too much with the blow torch,

Nutrition

Carbohydrates:
51
g


Protein:
10
g


Fat:
1
g


Saturated Fat:
0.2
g


Polyunsaturated Fat:
0.1
g


Monounsaturated Fat:
0.1
g


Cholesterol:
1
mg


Sodium:
160
mg


Potassium:
172
mg


Fiber:
1
g


Sugar:
28
g


Vitamin A:
42
IU


Vitamin C:
30
mg


Calcium:
42
mg


Iron:
2
mg

Keyword
cookies, Cream puffs, marshmallow, strawberry dessert, Flødebolle

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