Fresh Berry Cream Puffs
Fresh Berry Cream Puffs
The ultimate summertime dessert. Eggy, simple to make cream puffs are filled with fresh summer berries and fluffy whipped pastry cream.
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35 min
Prep Time
02 hrs 50 min
Total Time
10 cream
puffs Ingredients
Vanilla Bean Cream
1 12 cups Land O Lakes® Half & Half, divided
14 cup sugar
18 teaspoon salt
1 vanilla bean, scrape seeds from inside bean
2 tablespoons cornstarch
2 large Land O Lakes® Eggs (yolks only)
2 tablespoons Land O Lakes® Butter
Cream Puff
1 cup water
12 cup Land O Lakes® Butter
18 teaspoon salt
1 cup all-purpose flour
12 cup Land O Lakes® Heavy Whipping Cream
Fresh blueberries, raspberries and strawberries, as desired
Fresh mint leaves, as desired
*Substitute 1 teaspoon vanilla extract. Add to vanilla cream with butter.
How to make
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STEP 1
Heat oven to 400°F.
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STEP 2
Combine 1 cup half & half, sugar, 1/8 teaspoon salt and vanilla bean in medium saucepan; mix well. Bring to a simmer over medium heat, stirring until sugar is dissolved.
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STEP 3
Place remaining 1/2 cup half & half, cornstarch and egg yolks in bowl; whisk until combined.
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STEP 4
Whisk small amount of hot milk mixture into egg yolk mixture. Pour egg yolk mixture back into remaining hot milk mixture. Bring to a boil, whisking constantly, until mixture thickens. Remove from heat.
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STEP 5
Pour mixture through fine sieve into large bowl to strain. Stir in 2 tablespoons butter until melted. Cover with plastic food wrap (pressing wrap onto surface of cream). Refrigerate until completely chilled.
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STEP 6
Combine water, 1/2 cup butter and 1/8 teaspoon salt in saucepan. Cook over medium heat 5-10 minutes or until mixture comes to a full boil. Stir in flour vigorously until mixture forms a ball. Remove from heat. Beat in 1 egg at a time until smooth.
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STEP 7
Drop dough by 1/4 cupfuls, about 3 inches apart, onto ungreased baking sheets. Bake 30-35 minutes or until puffed and lightly browned. Remove from oven. Pierce each puff gently with fork to allow steam to escape. Cool completely.
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STEP 8
Beat whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently fold into chilled pastry cream.
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STEP 9
Cut cream puffs in half horizontally. Layer bottom half with vanilla bean cream, fresh berries and ending with vanilla bean cream. Top with remaining half of cream puff.
Tip #1
Adding a small amount of hot milk mixture to eggs first prevents eggs from scrambling. If your eggs do scramble a little bit, running mixture through a sieve should eliminate any chunks.
300 Calories
22 Fat (g)
170 Cholesterol (mg)
210 Sodium (mg)
18 Carbohydrates (g)
0 Dietary Fiber
6 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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