- For the Choux Pastry
- Plain flour 130g
- Water 100ml
- Milk 100ml • 49 kcal
- Butter 75g • 717 kcal
- Sugar 2 Tsp • 470 kcal
- Salt ½ Tsp • 1 kcal
- Eggs 4 • 130 kcal
- For the Filling
- Whipping cream 500ml
- Vanilla essence 1 Tsp
- Icing sugar 50g
Blueberry cream puffs are made with homemade choux pastry, fluffy whipped cream, and fresh blueberries. This is a light and delicate dessert recipe perfect for summertime.
How to make blueberry cream puffs
In a small saucepan over medium heat, melt the butter, cream, water, sugar and salt. Bring to a boil, then remove the pan from the heat.
Off of the heat, add the flour, and stir until a thick paste forms in the pot.
Return the pot to the heat and cook over low heat for 2 to 4 minutes, until the paste is dry and the steam has mostly evaporated. Remove from the heat and allow the paste to cool for 5 minutes.
Add four eggs one at a time, mixing well after each addition. Then transfer the batter to a large pastry bag and pipe 1-inch rounds onto a parchment paper-lined baking sheet. Leave about 2 inches of space between each bun.
Bake for 25 to 30 minutes, until golden and puffed. Remove from the oven and immediately pierce the bottom of each bun with a skewer to allow steam to escape. Cool completely.
In a mixing bowl, beat the heavy cream, vanilla extract, and powdered sugar until stiff and fluffy.
Slice the cooled choux buns in half horizontally and pipe the whipped cream into the bottom of each bun. Place blueberries on the cream and add the top half of the choux bun on top.
Are choux buns the same as cream puffs?
Yes, cream puffs are a dessert made with choux buns.
- Be sure to monitor the heat when making the choux paste, as the butter and milk can burn easily.
- Stir the choux paste the entire time it’s on the stove.
- Be sure to pierce the choux buns as soon as they come out of the oven. This allows steam to escape so the buns crisp up, rather than turn soggy.
- Be sure to mix your whipped cream very well. It should stay in a stiff peak when piped.
Why didn't my cream puffs puff up?
If you find that your cream puffs stay flat, there could be a few different reasons.
- First, you may not have cooked out enough of the moisture from the choux paste. You want the paste to be dry and very sticky.
- Make sure your oven is hot enough when you put the buns in. And be careful not to open the oven door too much (or at all) during baking.
How long do cream puffs last?
These are best enjoyed right away. Otherwise, the whipped cream might fall or the buns might turn soggy. If you plan to store the cream puffs, keep the whipped cream and choux buns separate until right before serving.
You can store homemade whipped cream in the fridge for up to three days. Store cooled choux buns in the freezer for up to three months.
- 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.