I wish I had the ability to give each and every one of you a bite of this wonderful dessert. These Blueberry Cream Puffs are absolutely out of this world. The cream puff shells are so light and flaky, and the fresh blueberries and vanilla filling taste heavenly together.
I had to restrain myself from having more than one. Although, doesn’t the baker deserve to have an extra dessert? 🙂
Blueberry Cream Puffs
1 cup water
1/2 cup butter, cubed
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
Preheat oven to 400 degrees.
In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms.
Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny.
Drop by tablespoonfuls 2-inches apart on a large ungreased baking sheet. (makes approximately 10 puffs)
Bake for about 30 minutes or until golden brown.
Remove to a wire rack. Pierce side of each puff with a toothpick, to allow steam to escape. Cool completely.
2 cups cold skim milk
1 package (1 ounce) Vanilla Jell-O Sugar-Free Fat-Free Instant Pudding and Pie Filling
In a small bowl, whisk milk and pudding mix for 2 minutes. Cover and chill in refrigerator for at least 30 minutes.
1 1/2 cups sugar
1 cup water
4 packets of True Lemon (or 2 tbsp. lemon juice)
2 cups fresh blueberries, rinsed and drained
In a medium saucepan, combine sugar, water and True Lemon. Bring to a boil over medium heat. Add blueberries and bring to a second boil. Reduce heat and simmer for 4 minutes.
Remove from heat and cool in pan for 15 minutes. Place in storage bowl and chill in refrigerator until serving time. Yields 2 cups of sauce.
Putting it all together
Using a serrated knife, cut each cream puff shell in half horizontally. Set tops aside.
Spoon filling onto bottom halves of cream puff shells. Replace tops.
Spoon blueberry sauce over the top of cream puffs.
Filed under: Cream Puffs |