Blueberry Cream Puffs

Name: Blueberry Cream Puffs
Uploaded: 2017-10-02T08:06:44Z
Duration: PT75.418S
Channel: Food Inspiration

published on 2 October, 2017 at 10:06

Ingredients
For the Choux Pastry.
130g Plain Flour.
100ml Water.
100ml Milk.
75g Butter.
2 Tsp Sugar.
½ Tsp Salt.
4 Eggs.
For the Filling
500ml Whipping Cream.
1 Tsp Vanilla Essence.
50g Icing Sugar.

Instructions
Add the butter, milk, water, sugar and salt to a pan and bring to a boil over a medium high heat.
Remove from the heat and add the flour and mix vigorously with a wooden spoon until you it comes together into a ball.
Return to a low heat and continue to cook out until the moisture evaporates and begins to leave a residue on the base of the pan, a metal spoon should stand straight up when this complete and should take between 2 and 4 minutes.
Now add the eggs one at a time beating the last one in completely before adding the next.
By the time you get to the 4th you should have a nice ‘dropping’ consistency.
Place in a piping bag with a large nozzle and pipe into 4cm rounds on some baking parchment.
Bake in a preheated oven and cook at 180°C or 350F for 25-30 minutes.
When crispy and golden remover from the oven and prick the base of each puff to release the steam and allow to cool.
Whip to cream to stiff peak stage and when there add the vanilla essence and powdered sugar.
Cut the puffs in half, pipe in a little cream then add some blueberries, add more cream and place on the lid.
Dust with a little more powdered sugar before serving.