Blueberries and Cream Puff Pastries

These Blueberries and Cream Puff Pastries are an elegant dessert that combines light, airy choux pastry shells with a luxurious cream filling and fresh blueberries. The crisp exterior, velvety cream, and bursts of sweet-tart berries create a harmonious blend of textures and flavours. Perfect for any occasion, these pastries are both visually stunning and irresistibly delicious.

Prep Time 25

Cook Time 25

Total Time 50

Servings Pastries

Ingredients

For the Choux Pastry:

120 ml water
120 ml milk
113 g unsalted butter diced
1 tsp sugar
1/4 tsp salt
125 g all-purpose flour
4 large eggs free range

For the Filling:

Optional Garnish:

Powdered sugar for dusting
dark chocolate Melted for drizzling

Instructions

Make the Choux Pastry:

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine water, milk, butter, sugar and salt. Heat over medium heat until the butter melts and the mixture begins to simmer.
120 ml water, 120 ml milk, 113 g unsalted butter, 1 tsp sugar, 1/4 tsp salt
Reduce the heat to low and add the flour all at once, stirring vigorously with a wooden spoon until the dough comes together and forms a smooth ball, pulling away from the sides of the pan (about 2 minutes).
125 g all-purpose flour
Remove from heat and allow the dough to cool for 5 minutes.
Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
4 large eggs
Transfer the dough to a piping bag fitted with a large round tip. Pipe 12 mounds (about 2 inches in diameter) onto the prepared baking sheet, spacing them 2 inches apart.
Bake for 20–25 minutes, or until the pastries are golden and puffed. Turn off the oven, crack the door slightly, and allow them to cool inside for 10 minutes to prevent deflating.

Prepare the Filling:

In a chilled mixing bowl, whip the heavy cream, powdered sugar and vanilla extract until stiff peaks form.
240 ml heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla extract
Gently fold in the blueberries.
1 cup fresh blueberries

Assemble the Cream Puff Pastries:

Once the choux pastries have cooled completely, slice them in half horizontally.
Pipe or spoon the cream mixture onto the bottom half of each pastry.
Place the top half of the pastry over the filling.

Garnish (Optional):

Dust the cream puffs with powdered sugar or drizzle them with melted dark chocolate for a decorative touch.
Powdered sugar, dark chocolate

Notes

Serving Suggestions:

Serve these cream puff pastries as a delightful dessert for dinner parties, afternoon tea, or celebratory occasions. They pair wonderfully with a cup of coffee or a glass of sparkling wine for an extra-special treat.

Nutrition