Small Batch Blueberry Cream Profiteroles
These small batch Blueberry Cream Profiteroles are a bite-size dream. Blueberry cream is spooned into this small batch choux pastry and creates a magnificent dessert!!
How to make profiteroles or depending on where you hail from Cream Puffs are super easy. I can honestly say I was one of those people that never thought about making them due to it being a French dessert, to me that meant complicated! Even the name Choux Pastry sounds really cool but again also complicated!
Thankfully I learnt to make them and it is ridiculously easy my friends! I’ve given super detailed instructions on this recipe so that you can make it with confidence.
Now I don’t get super fancy with piping it, they all taste the same too me and there is nothing that powdered sugar cannot hide! Am I right?!? I also have recipes for larger batches of profiteroles, they come in different flavors too!
Serve these for dessert, hens party, a high tea! Breakfast even!
Enjoy! x
Small Batch Blueberry Cream Profiteroles
Ingredients
- 2 eggs, room temperature
- 1/3 cup all-purpose flour
- Pinch of salt
- 1/2 cups water
- 1/4 cup / 57 grams cold butter, cubed
- 1/4 cup fresh blueberries
- 1 cup cream
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 390 F fan bake. Line a baking tray with parchment paper.
- Whisk eggs in a small bowl, set aside. Mix flour and salt in a small bowl, set aside.
- Place water and cold butter in a small pot, bring to the boil. Plop all the flour in at the same time, stirring constantly with a wooden spoon. Reduce heat to just above low.
- A jellyish texture dough ball will form. Continue stirring dough around the pot by spreading it out on the bottom of the pot for 3 minutes or 2 minutes after you notice it sticking to the bottom of the pot.
- Transfer dough into a medium size bowl, cool the dough down to a mildly warm temperature.
- Using a wooden spoon stir in half the eggs. Keep stirring until full incorporated 30 - 60 seconds, it will look split initially but will combine. Pour in half of the remaining eggs, repeat above steps.
- Dough should be silky smooth & shiney and I usually have about half an egg worth left over in the egg bowl. If the dough isn’t smooth, continue adding egg little by little & repeating the above steps.
- Spoon dough into a piping bag with a large round nozzle. Pipe dough into either small 1-inch / 2.5-cm blobs or medium 2-inch / 5-cm blobs.
- Place baking tray in the middle of your oven.
- Cooking times as follows; Small: 15 - 20 minutes then turn off oven, leave in oven for 2 - 3 minutes, remove to cool. Medium: 30 - 40 minutes then turn off oven, leave in oven for 2 - 3 minutes, remove too cool.
- In a blender, puree blueberries. Strain through a sieve if you want a smoother cream consistency. Otherwise set aside.
- Pour cream & sugar into a medium size bowl. Whisk or use a hand beater until cream is thickened with stiff peaks.
- Set aside a small bit of the blueberry puree for decorating if you want. Otherwise, fold the blueberry puree into the whipped cream.
- Slice open the profiteroles once cooled, spoon in the blueberry cream and blueberry puree (if you set some aside). Repeat steps with all the profiteroles.
- Will keep in the fridge for up to 24 hours. If you don’t fill the profiteroles they will keep in a air tight container for 2 - 3 days.
- Enjoy!
Nutrition Facts
Calories
113Fat
10 gSat. Fat
6 gCarbs
4 gFiber
0 gNet carbs
4 gSugar
2 gProtein
2 gSodium
43 mgCholesterol
51 mg
