Description
Light choux pastries filled with airy blueberry chantily cream, offering a delicate balance of crisp texture and fruity sweetness in every bite.
Ingredients
- Water: 1 cup
- Unsalted butter: 1/2 cup
- All-purpose flour: 1 cup
- Eggs: 4 large
- Heavy whipping cream: 1 1/2 cups
- Powdered sugar: 1/3 cup
- Fresh blueberries: 3/4 cup
- Vanilla extract: 1 teaspoon
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a medium saucepan, bring the water and unsalted butter to a gentle boil.
- Add the flour all at once and stir until the mixture forms a smooth dough that pulls away from the pan.
- Transfer the dough to a bowl and let it cool slightly, then add the eggs one at a time, mixing well after each addition.
- Pipe small rounds of dough onto the prepared baking sheet, leaving space between each.
- Bake until puffed and golden, then remove and let cool completely.
- In a mixing bowl, whip the heavy cream with powdered sugar, vanilla extract, and blended blueberries until soft peaks form.
- Fill the cooled profiteroles with the blueberry chantily cream using a piping bag.
- Serve immediately and enjoy.
Notes
- Allow the profiteroles to cool fully before filling to maintain crispness.
- Do not overwhip the cream to keep the texture light and smooth.
- Filled profiteroles are best enjoyed the same day.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 155 mg