A light and delicate dessert of homemade choux pastry filled with a blueberry cream mixture and loads of fresh berries.
3 people made this
95g plain flour
1 pinch salt
1/2 teaspoon baking powder
475ml whipping cream
5 teaspoons vanilla sugar
1 tablespoon icing sugar
Method Prep:20min › Cook:20min › Ready in:40min
Preheat the oven to 250 C / Gas 9. Line a baking tray with parchment.
In a medium saucepan, combine butter and water and bring to the boil. Sift together flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking tray.
Bake for 20 minutes in the preheated oven.
Whip the cream with vanilla sugar until stiff.
Puree 1/3 blueberries with icing sugar. Fold into whipped cream.
Cut each choux bun in half. Add whipped cream, arrange some blueberries and cover with the other half. Serve immediately.
For a professional-looking finish, you can use whipped cream stabiliser to make the cream even stiffer. Whip It! by Dr Oetker is a popular brand available in some shops and online.