Atlantic Blueberry Vanilla Cream Puff (Printable Version)
Airy choux layers, silky vanilla cream, and Atlantic blueberries create a stunning, layered dessert centerpiece.
# What You'll Need:
→ Choux Pastry
01 -
240 ml water
02 -
115 g unsalted butter
03 -
125 g all-purpose flour
04 -
4 large eggs
05 -
Pinch of salt
→ Vanilla Bean Cream Filling
06 -
480 ml heavy cream
07 -
1 vanilla bean or 2 teaspoons vanilla bean paste
08 -
40 g powdered sugar
09 -
225 g mascarpone cheese (optional, for extra richness)
→ Blueberry Compote
10 -
225 g fresh or frozen Atlantic blueberries
11 -
25 g granulated sugar
12 -
15 ml lemon juice
13 -
1 teaspoon cornstarch mixed with 15 ml water
→ Topping
14 -
Fresh blueberries
15 -
Powdered sugar (optional)
# Steps To Follow:
01 -
Preheat the oven to 200°C. Line a baking sheet with parchment paper. In a saucepan over medium heat, bring the water, butter, and salt to a boil. Add the flour all at once and stir vigorously until the dough forms a smooth ball and pulls away from the pan. Remove from heat and allow to cool for 5–10 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, until the mixture is smooth and glossy.
02 -
Pipe or spoon the choux dough into two 20 cm circles for layering, or form individual rounds if desired. Bake for 25–30 minutes until golden and well puffed. Remove from the oven and let cool completely.
03 -
Combine blueberries, sugar, and lemon juice in a saucepan over medium heat. When the berries begin to release their juice and simmer, stir in the cornstarch slurry. Simmer, stirring, until thickened, approximately 2–3 minutes. Let the compote cool.
04 -
In a chilled bowl, whip the heavy cream, vanilla, and powdered sugar until soft peaks form. Fold in the mascarpone cheese until the cream is smooth and thick.
05 -
Place the bottom choux layer on a serving plate. Spread half of the vanilla bean cream evenly across it. Spoon a layer of blueberry compote over the cream. Place the second choux layer on top. Finish with the remaining cream and a few dollops of compote. Garnish with fresh blueberries and a dusting of powdered sugar as desired.
# Notes and Tips:
01 -
Allow the choux pastry to cool completely before assembling to prevent the cream from melting.
02 -
For the most aromatic flavor, scrape the seeds from the vanilla bean rather than using extract.
03 -
Mascarpone cheese enriches the cream filling but may be omitted for a lighter texture.