Heavenly cream puffs, perfectly piped with luscious Blueberry Cream, will be the talk of teatimes for years to come.
Blueberry Cream Puffs
Serves: 36 to 40
Ingredients
- ½ cup water
- ½ cup whole milk
- 6 tablespoons unsalted butter
- 1 tablespoon granulated sugar
- ¼ teaspoon fine sea salt
- 1⅓ cups all-purpose flour
- 4 large eggs, room temperature
- 2 large egg whites, room temperature
- Blueberry Cream (recipe follows)
Instructions
- Preheat oven to 375°F. Line 4 rimmed baking sheets with parchment paper.
- On another sheet of parchment paper, using a permanent marker, draw 12 (1¼-inch-diameter) circles 1 inch apart. Place parchment paper with circles under parchment on a prepared baking sheet.
- In a medium saucepan, bring to a rolling boil together ½ cup water, milk, butter, sugar, and salt over medium-high heat. Stir in flour with a wooden spoon until combined. Cook, stirring constantly, until a skin forms on bottom of pan and mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes.
- Transfer dough to a medium bowl. Using a mixer at medium-low speed, beat dough until it cools slightly and is no longer steaming, 2 to 3 minutes. Beat in eggs, one at a time, until combined after each addition. (Batter will be shiny and will slowly move back together when a spatula is dragged through it.) Beat in egg whites.
- Transfer batter to a large piping bag fitted with a ½-inch round piping tip (Ateco #806). Holding tip perpendicular to parchment paper and ½ inch above it, place piping tip in center of a drawn circle on prepared baking sheet with template. Holding tip stationary the entire time, apply even pressure until batter reaches edges of drawn circle. Stop applying pressure and move tip in a quick circular motion as you lift away. (You want to minimize points, but it’s OK if your dollops do have some peaks.) Repeat with remaining dough until baking sheet is full. Dampen fingertip with water and gently press down any points or ragged portions to create a smooth top, if necessary. Carefully slide template out from under piped dough, and place template under parchment paper on another prepared baking sheet. Repeat piping procedure with remaining dough and with remaining baking sheets.
- Bake puffs, a pan at a time, for 5 minutes. Reduce oven temperature to 350°F. Rotate baking sheet, and bake until puffs have fully risen and are golden brown, 20 to 25 minutes more. Let cool completely on baking sheet on a wire rack.
- Just before serving, spoon Blueberry Cream into a large piping bag fitted with a medium star tip (Ateco #822). Cut ⅒-inch from tops of puffs. Pipe Blueberry Cream as desired into bottom half of each puff. Cover cream with tops.
Blueberry Cream
Serves: approximately 2½ cups
It only takes six ingredients to create this divine fruity filling for our Blueberry Cream Puffs.
Ingredients
- ½ cup full-fat cream cheese, softened
- ½ cup confectioners’ sugar
- ½ ounce freeze-dried blueberries, finely ground and sifted (½ cup)
- ⅛ teaspoon fine sea salt
- 1 teaspoon vanilla extract
- 1 cup cold heavy whipping cream
Instructions
- In a medium bowl, beat together cream cheese, sugar, blueberries, salt, and vanilla extract with a mixer at medium speed. Slowly beat in cream. Increase mixer speed to high, and beat until cream is thick and stiff peaks form. Refrigerate until ready to use.
