FOOD
Blackberry & Lime Cream Puffs
These cream puffs will tantalize your taste buds.
FOOD
Blackberry & Lime Cream Puffs
These cream puffs will tantalize your taste buds.
Ingredients
Profiteroles
- 1 cup all-purpose flour
- 1/4 teaspoon coarse salt
- 1 cup water
- 8 tbsp unsalted butter (1 stick), cut into small pieces
- 5 eggs
Filling and Decorations
- 250g cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 tbsp fresh lime zest
- ½ tsp vanilla extract
- Pinch salt
- 2 ½ cups fresh blackberries, divided
- 1 cup whipping/thickened cream
- Confectioners’ sugar, for garnish
Steps
Profiteroles
- 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.
Filling and Decorations
- 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.