Cooking with Chef Bryan: Blueberry lime filled cream puffs


Ingredients for the Pâte à Choux Dough:

1 cup water

¾ stick butter (3 ounces)

1/8 tsp salt

1 tbsp sugar

1 cup all purpose flour

1 cup eggs (about 5 eggs)

Ingredients for the Blueberry Lime Filling:

2 cups fresh or frozen blueberries

1 cup mascarpone cheese

1/2 cup powdered sugar

1 cup heavy cream

1 tsp vanilla

zest from one lime

Directions for the Pâte à Choux Dough:

Bring water to a boil with the butter, salt and sugar in a 5 quart saucepan.

As soon as the butter has melted, remove from heat and add the flour.

Stir until mixture comes together into a solid mass.

Place dough mass into a mixing bowl and add one egg at a time and incorporate completely.

Continue adding eggs until the pastry just holds it shape when lifted by a spoon.

Using a large table spoon, spoon pastry dough onto parchment lined baking sheets. Bake in a preheated 425 degree oven until golden brown.

Directions for the Blueberry Lime Filling:

Add one cup of the fresh or frozen blueberries to your mixing bowl along with the mascarpone cheese and powdered sugar. Whisk for about 2 minutes making sure the powdered sugar, mascarpone cheese and blueberries are well blended.

Add the heavy cream and and whisk together for about 3 minutes or until cream whips up.

Slice the cooled cream puffs in half and spoon some filling into each cream puff. Finish off by placing fresh or frozen blueberries on top of the filling and place the top of the cream puff back. Serve and enjoy!