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

Yield: 14 medium or 20 - 24 small

Author: Paige

Prep time: 20 MinCook time: 40 MinInactive time: 10 MinTotal time: 1 H & 10 M

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!!

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Ingredients

Choux Pastry

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

Blueberry Cream

1/4 cup fresh blueberries
1 cup cream
2 tablespoons powdered sugar

Instructions

Choux Pastry

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.

Blueberry Cream

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.

Assembly

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

113

Fat

10 g

Sat. Fat

6 g

Carbs

4 g

Fiber

0 g

Net carbs

4 g

Sugar

2 g

Protein

2 g

Sodium

43 mg

Cholesterol

51 mg

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