Blueberry Cream Puffs

My perfect dessert for Mother’s Day. Really simple but looks time involved, doesn’t it? The pastry comes together in 5-10 minutes, and while it bakes those 30 you can whip up the cream and cook (or not) the blueberries. Yes, some may prefer the blueberries uncooked and folded into the whipped cream. This is a rich yet light (heavenly) dessert. Add strawberries or mixed berries instead if you like.

Recipe

Preheat oven 400 degrees F.

Pastry

1/2 Cup butter
1 Cup water
1 Cup all purpose flour
1/4 Teaspoon salt
4 Eggs

Bring water to boil in a medium size saucepan. Add butter to melt and turn heat to low/medium.

Once butter is melted add flour and salt all at once. Stir until the mixture follows your spoon around the pan and forms a ball. Make sure all is well mixed. You may need to remove from heat to avoid scorching.

Let mixture cool a bit.

Once batter is no longer hot beat-in one egg at a time until all four have been well incorporated.

Butter a cookie sheet or two. You may prefer to use parchment paper on the cookie sheet instead.

Spoon batter onto prepared cookie sheet leaving 3-4 inches between each. Makes approximately one dozen small puffs.

Bake approximately 30 minutes until batter puffs up.

Remove from oven and let cool a minute or two then slice with a serrated knife through the center side to side. Open and let cool to room temperature before filling. You’ll notice the inside has developed a perfect pocket during baking.

Fill each with approximately 1/4 cup each of whipped cream and blueberry filling. This can be folded or simply layered inside each puff. Replace the top and sprinkle with confectioners sugar.

Blueberry Filling & Chantilly Cream Here

Blueberry filling recipe will need to be doubled for this recipe. The Lemon Curd is a great filling for these puffs as well.