These cream puffs will tantalize your taste buds.
1 cup all-purpose flour
1/4 teaspoon coarse salt
1 cup water
8 tbsp unsalted butter (1 stick), cut into small pieces
Filling & Decorations
250g cream cheese, at room temperature
1/3 cup granulated sugar
1 tbsp fresh lime zest
½ tsp vanilla extract
2 ½ cups fresh blackberries, divided
1 cup whipping/thickened cream
confectioners’ sugar, for garnish
Begin by preheating the oven to 400 F degrees. Line two baking trays with baking paper or a silicone mat.
Add the water and butter in a medium saucepan and bring to a boil. Add the flour mixture and beat vigorously with a wooden spoon for several seconds, until the dough is smooth, pulls away from the sides of the pan, and begins to form a ball. Remove the pan from the heat. Cool the dough for a couple of minutes.
Beat in the eggs one at a time, until smooth and glossy, 1 to 2 minutes.
Place the dough in the pastry bag.
Pipe 2 inch rounds of the pastry onto the baking sheets.
Bake for 20 minutes, or until puffed up, golden brown, and firm to the touch. Cool completely on a wire rack.
Whisk cream cheese, sugar, lime zest, vanilla, salt, and 3/4 cup berries on medium speed with an electric mixer until creamy and berries are broken down. It should take about 1 minute.
Increase speed to medium-high, add cream, and beat until whipped, about 1 minute.
Transfer to a pastry bag fitted with a Wilton 6B piping tip. Add two or three blackberries on top before sandwiching the other half of the pastries on top. Dust with icing sugar before serving. Pastry puffs are best served the day they’re made.