Strawberry Bliss

Introduction & Inspiration

Let me introduce you to a truly unique and delightful dessert I call “Strawberry Bliss”! It starts with a surprise foundation: a light, airy pastry base made using the same technique as classic cream puffs or eclairs (pâte à choux). This wonderfully tender, slightly crisp base is then topped with a luscious, creamy, no-bake filling flavored with strawberry jam and vanilla pudding, and finally crowned with fresh, juicy strawberries.

Imagine biting through that layer of fresh berries into the cool, creamy filling, all resting on a uniquely textured, slightly eggy pastry base. It’s a fantastic combination of textures and flavors – different from your average cake or pie, in the best way possible! It feels both comforting and intriguingly different.

My inspiration often comes from wanting to use familiar techniques in new ways. I adore choux pastry, and thought, why not bake it flat as a base for a layered dessert? Paired with a creamy strawberry filling, it creates something truly special and memorable.

While making choux pastry might sound intimidating, it’s a straightforward process, and the rest of the dessert is incredibly easy assembly. The result is an impressive treat perfect for sharing!

Nostalgic Appeal

This Strawberry Bliss recipe taps into nostalgia on multiple levels. The creamy, pudding-like filling definitely evokes comforting memories of simple, sweet pudding desserts or classic cream pies enjoyed since childhood. It feels familiar and satisfyingly smooth.

The choux pastry base, while perhaps less common in this flat format, connects to the nostalgic delight of biting into a perfectly made cream puff or éclair from a favorite bakery or perhaps a special homemade batch. There’s a certain sophisticated nostalgia associated with classic French pastry techniques like choux.

And, of course, the combination of strawberries and cream (represented here by the creamy filling and fresh berry topping) is eternally nostalgic. It speaks of springtime, freshness, and simple, pure flavors that everyone loves. This dessert wraps all these comforting elements together beautifully.

Serving this Strawberry Bliss feels like offering something both comfortingly familiar in flavor and excitingly different in texture and form. It’s sure to spark conversation and happy taste memories!

Homemade Focus

Creating this Strawberry Bliss dessert is a wonderful exercise in homemade baking and assembly. The true star of the homemade effort here is crafting the choux pastry base from scratch. This involves a specific stovetop technique – boiling water and butter, adding flour to form a dough ball (panade), then carefully beating in eggs – which results in that uniquely light, puffed structure.

Beyond the special base, you also whip up the creamy filling yourself. This involves blending cream cheese, sugar, and jam until smooth, incorporating milk and instant pudding mix for stability and flavor, and then folding in freshly whipped heavy cream for lightness and richness. Using fresh cream makes a huge difference compared to using only pre-made toppings.

Finally, topping the dessert with abundant fresh, quartered strawberries is the simple, yet crucial, homemade touch that adds brightness and natural flavor. While some components like pudding mix offer convenience, the core elements – the choux base and the enriched creamy filling – are proudly homemade.

Flavor Goal

My primary flavor goal for Strawberry Bliss is a delightful harmony of textures and balanced flavors. I want the unique choux base, the creamy strawberry-vanilla filling, and the fresh berry topping to complement each other perfectly. It should be sweet, slightly tangy, fruity, and satisfyingly creamy.

The choux pastry base, after cooling, should offer a tender, slightly eggy platform – perhaps slightly crisp on the outside initially but designed to soften slightly under the creamy filling. Its neutral flavor profile allows the filling and topping to shine.

The filling aims to be luxuriously smooth, cool, and creamy. It should carry the tang of cream cheese, the sweetness of sugar and strawberry jam, and the comforting flavor of vanilla pudding, all lightened beautifully by the folded-in whipped cream. It’s the luscious heart of the dessert.

The fresh strawberry topping provides bursts of natural sweetness, acidity, and juicy texture, cutting through the richness of the filling and providing a bright, fresh finish. The overall experience should be a unique and delightful blend of pastry, cream, and fruit.

Ingredient Insights

Let’s explore the ingredients that come together in this unique Strawberry Bliss dessert. The base is classic pâte à choux: water and cubed butter are brought to a rolling boil. All-purpose flour is added all at once and beaten vigorously over heat until it forms a cohesive ball (the panade) – this step partially cooks the flour. Off the heat, room temperature large eggs are beaten in one at a time until the paste is smooth and glossy; the eggs provide leavening (steam) and structure.

The creamy filling starts with softened cream cheese, providing tang and body. Granulated sugar adds sweetness, while seedless strawberry jam contributes concentrated fruit flavor and more sweetness. Cold whole milk is beaten in along with a package of instant vanilla pudding mix (cheesecake flavor is also an option per recipe notes); the instant pudding provides vanilla flavor, helps thicken the filling quickly without cooking, and ensures it sets up nicely when chilled.

Finally, cold heavy whipping cream is beaten separately to stiff peaks and then gently folded into the pudding/cream cheese mixture. This folding step incorporates air, making the filling much lighter and richer than using pudding alone.

Fresh strawberries, quartered, provide the simple, essential topping, adding natural sweetness and freshness. Greasing the pan and using parchment paper are important for the choux base.

Essential Equipment

Making Strawberry Bliss, particularly the choux pastry base, requires a few key pieces of equipment, but mostly standard kitchen tools.

You’ll need a sturdy large saucepan for making the choux pastry on the stovetop, along with a wooden spoon or strong heatproof spatula for vigorously beating the dough. An electric mixer (stand or handheld) is highly recommended for beating the eggs into the choux paste one at a time until smooth – doing this by hand is possible but requires significant effort!

The recipe calls for spreading the choux paste in a 15x10x1-inch baking pan (jelly roll pan). Lining the bottom with parchment paper and greasing the paper is crucial for preventing the delicate pastry from sticking.

For the filling, you’ll need a large bowl and your electric mixer again to beat the cream cheese mixture smooth and incorporate the pudding mix. A separate, preferably chilled, bowl is needed for whipping the heavy cream. A rubber spatula is essential for gently folding the whipped cream into the filling.

Standard measuring cups and spoons are needed. A wire rack is important for cooling the baked choux pastry base completely before adding the filling. You’ll also need refrigerator space for chilling the finished dessert.

List of Ingredients with Measurements

Here is the complete list of ingredients you will need to create the delightful Strawberry Bliss dessert:

Choux Pastry Base:

• Water: 1 cup
• Butter, cubed: 1/2 cup (1 stick)
• All-Purpose Flour: 1 cup
• Large Eggs, room temperature: 4

Creamy Filling:

• Cream Cheese, softened: 1 package (8 ounces)
• Sugar: 1/2 cup
• Seedless Strawberry Jam: 5 tablespoons
• Cold Whole Milk: 3 cups
• Instant Vanilla Pudding Mix (or Cheesecake flavor): 1 package (5.1 ounces) – dry mix
• Heavy Whipping Cream, cold: 1/2 cup

Topping:

• Fresh Strawberries, quartered: 3 cups

Essential Supplies:

• Parchment Paper
• Grease/Cooking Spray

Ensure eggs are at room temperature for the choux. Use softened cream cheese and cold milk/heavy cream for the filling. Use instant pudding mix.

Step-by-Step Instructions

Let’s create this unique and delicious Strawberry Bliss! We’ll start by making the special choux pastry base. Preheat your oven to 400°F (200°C). Line a 15x10x1-inch baking pan with parchment paper, then grease the parchment paper; set aside.

Make the Choux Pastry: In a large saucepan, combine the 1 cup water and 1/2 cup cubed butter. Bring this mixture to a full rolling boil over medium-high heat. Once boiling, remove the pan from the heat and add the 1 cup of all-purpose flour all at once. Immediately start beating vigorously with a wooden spoon or sturdy spatula until the mixture is blended and forms a smooth ball that pulls away from the sides of the pan (this is called the panade). Return the pan to medium heat and cook, stirring constantly, for about 1 minute more to dry the paste slightly.

Remove the saucepan from the heat again and let the dough stand for 5 minutes to cool slightly – this prevents the hot dough from cooking the eggs. Now, add the 4 room temperature eggs, one at a time, beating thoroughly with an electric mixer (or very vigorously by hand) after each addition until the egg is fully incorporated and the dough becomes smooth and glossy again. The final paste should be thick but smooth.

Bake and Cool Base: Spread the warm choux pastry evenly into the prepared 15x10x1-inch baking pan using an offset spatula or the back of a spoon. It will be a relatively thin layer. Bake for 20 to 25 minutes, or until the pastry is puffed, golden brown, and looks dry. The surface will likely be uneven and bubbly – that’s perfectly normal for choux! Place the pan on a wire rack and let the choux base cool completely in the pan.

Make the Filling: While the base cools, prepare the filling. In a large bowl, beat the 8 ounces of softened cream cheese, 1/2 cup sugar, and 5 tablespoons seedless strawberry jam with an electric mixer until smooth and creamy. Gradually beat in the 3 cups cold whole milk and the package of dry instant vanilla pudding mix until smooth and slightly thickened.

In a separate small, chilled bowl, beat the 1/2 cup cold heavy whipping cream until stiff peaks form. Gently fold this whipped cream into the pudding/cream cheese mixture using a rubber spatula until just combined and lightened.

Assemble and Chill: Once the choux pastry base is completely cool, spread the creamy filling evenly over it in the pan. Cover the pan loosely with plastic wrap. Refrigerate for at least 1 hour, or until the filling is well chilled and slightly set.

Serve: Just before serving, uncover the dessert and top generously with the 3 cups of fresh quartered strawberries. Cut into squares or rectangles and serve immediately. Keep leftovers refrigerated.

Troubleshooting

Choux pastry and creamy fillings can sometimes present challenges. Here are troubleshooting tips for your Strawberry Bliss.

Problem: My choux pastry base didn’t puff up / is flat. Solution: Ensure the water/butter mixture was at a full rolling boil before adding the flour. Beat the flour in vigorously until a proper dough ball forms. Most importantly, ensure the eggs were added one at a time and beaten in thoroughly until the paste was smooth and glossy – the eggs are crucial for the steam leavening that creates the puff. Also check oven temperature.

Problem: My choux pastry base is soggy after adding the filling. Solution: It’s absolutely critical that the baked choux base is cooled completely before adding the cool filling. Any residual warmth will create steam and sogginess. The pastry will naturally soften somewhat under the filling over time, which is part of the dessert’s texture.

Problem: My filling is runny or didn’t set well. Solution: Ensure you used instant pudding mix, not cook-and-serve. Measure the cold milk accurately. Beat the pudding mix into the cream cheese mixture until it starts to thicken. Ensure the whipped cream was beaten to stiff peaks before folding it in – this adds stability. Allow the full minimum 1 hour chilling time (or longer) for the pudding mix and cream cheese to fully set.

Problem: My filling is lumpy. Solution: Make sure the cream cheese was fully softened to room temperature before beating. Beat the cream cheese, sugar, and jam together until completely smooth before adding the milk and pudding mix.

Tips and Variations

This Strawberry Bliss recipe is unique, but you can still adapt it! Here are some ideas.

Flavor Twists: Add 1 teaspoon of lemon or orange zest to the cream cheese filling for extra brightness. Swap the vanilla extract in the filling for almond extract to echo the almond note in the choux pastry (if you wish to add almond extract to choux – not in original recipe but common).

Different Jam/Pudding: Use seedless raspberry jam and perhaps cheesecake-flavor instant pudding mix for a Raspberry Cheesecake Bliss version. Other jam/pudding combinations could work too!

Fruit Variations: Top with a mix of fresh berries (strawberries, blueberries, raspberries) instead of just strawberries. Sliced peaches or mango could also be lovely in season.

Choux Flavoring: While traditional choux is plain, you could potentially add a tablespoon of sugar or a pinch of spice like cinnamon or cardamom to the choux dough itself, but be mindful it could affect the texture slightly.

Individual Servings: Instead of baking the choux as one sheet, you could try piping or spooning individual choux mounds (like large profiteroles), baking them until puffed and golden, cooling, splitting, and then layering the filling and berries inside or on top. This requires more technique.

Extra Indulgence: Drizzle the finished dessert with melted chocolate or strawberry sauce just before serving. Sprinkle with toasted slivered almonds or pistachios.

Serving and Pairing Suggestions

Serve this Strawberry Bliss dessert well-chilled, directly from the refrigerator. Cut it into squares or rectangles using a sharp knife – wiping the blade clean between cuts can help if the filling is very soft. Top with the fresh quartered strawberries just before serving for the best freshness and appearance.

This dessert is wonderful for potlucks (easy to transport in its pan), spring or summer gatherings, brunches, or as a unique alternative to traditional strawberry shortcake or pie. Its layered look is appealing when sliced.

Because it’s quite rich and creamy despite its light choux base, serve moderate portions. It doesn’t typically need extra sauces beyond the fresh fruit topping, but a drizzle of strawberry sauce wouldn’t hurt if desired.

Pair it with simple, refreshing beverages. Iced tea, lemonade, coffee, or tea would all be lovely accompaniments. The dessert itself provides plenty of complex flavors!

Nutritional Information

Let’s look at the approximate nutritional profile for one piece of this Strawberry Bliss dessert. Keep in mind the serving size depends on how you cut the 15×10 inch pan (likely 12-15 servings). Please note the prompt provided incomplete nutritional facts.

• Calories: 377
• Fat: 22g
• Saturated Fat: 13g (very high, from butter, eggs, cream cheese, heavy cream)
• Cholesterol: 131mg (very high, primarily from the 4 eggs + yolks)
• Sodium: 332mg (moderate-high, from salt, baking powder, pudding mix)
• Carbohydrates: 40g
• Sugars: 27g
• Fiber: 1g (Data estimated/completed based on ingredients)
• Protein: 7g (Data estimated/completed based on ingredients)

(Missing Fiber/Protein filled based on typical profiles)

This dessert is quite indulgent, particularly high in fat (especially saturated fat) and cholesterol due to the butter and 4 large eggs in the choux base, plus the cream cheese and heavy cream in the filling. Calories are moderately high per serving, and carbohydrates/sugars are significant. It does offer a good amount of protein compared to some other desserts.

Enjoy Strawberry Bliss as a special treat where richness is part of the appeal. The unique choux base combined with the creamy filling makes it satisfying. Modifications using lower-fat dairy (milk, cream cheese) or light whipped topping are possible but will significantly alter the intended flavor and texture profile created by the specific ingredients.

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Recipe Summary and Q&A

In summary, Strawberry Bliss is a unique layered dessert featuring a homemade choux pastry base baked flat in a sheet pan. This airy base is cooled, then topped with a creamy, no-bake filling made from cream cheese, strawberry jam, instant vanilla pudding mix, and folded-in whipped cream. It’s chilled until set and garnished with fresh strawberries just before serving.

It offers a delightful combination of textures – tender pastry, smooth cream, juicy fruit – and balanced flavors. It requires making choux pastry but utilizes convenient instant pudding mix for the filling. Remember to cool components fully and chill the final dessert well.

Here are some common questions you might have:

Q: What is choux pastry and is it difficult to make? A: Choux pastry (pâte à choux) is a unique pastry made by cooking flour with boiling water and butter on the stove, then beating in eggs off the heat. The high moisture content creates steam during baking, causing the pastry to puff dramatically. It’s not difficult, but requires following the steps precisely (boiling liquid, beating dough ball, adding eggs one by one until smooth/glossy).

Q: Why do I need to cool the choux base completely before adding the filling? A: Adding a cool, creamy filling to a warm choux base will cause the base to become soggy and can melt the filling. Complete cooling ensures the base retains some structure and the layers stay distinct.

Q: Can I use Cook & Serve vanilla pudding mix instead of instant? A: No, for this no-bake filling, you must use instant pudding mix. Instant pudding contains ingredients that allow it to thicken and set without being cooked, activated by the cold milk. Cook & Serve pudding requires heating to thicken.

Q: Can I make this dessert further ahead than 1 hour of chilling? A: Yes, absolutely! While 1 hour is the minimum for the filling to set slightly, you can make this dessert completely (except the final fresh strawberry topping) a day ahead. Keep it covered tightly in the refrigerator. Add the fresh berries just before serving.

Q: How should I store leftovers? A: Store leftover Strawberry Bliss covered tightly in the refrigerator. It’s best enjoyed within 1-2 days, as the choux pastry will continue to soften over time.