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Blackberry Cream Puffs

Recipe from Tartine
Course: Dessert
Keyword: blackberry, chocolate, choux paste, profiterole
Servings: 36


Choux Paste

  • ¼ c/60g butter
  • ¼ c/60ml milk
  • ¼ c/60ml water
  • 1/8 tsp salt
  • 2 tsp/8g granulated sugar
  • ½ c/60g flour
  • 3 large eggs


  • ½ lb/225g blackberries
  • 6 tbs/70g sugar
  • 2 tbs/30ml lemon juice
  • 2 tbs/15g corn starch
  • 1 c/240ml heavy cream

To coat

  • 4 oz/115g dark chocolate less than 60% coco solids


Make Choux Puffs

  • Preheat oven to 425F.
  • Melt butter in heavy sauce pan over med-low heat with milk, water, salt, and sugar. Bring to simmer.
  • Once simmering, add all flour at once stirring constantly for about 3 minutes to evaporate some of the water and bring together into a mass that pulls away from the sides of the pan.
  • Remove from heat. Add eggs one at a time stirring vigorously for 2-3 minutes until smooth and glossy.
  • Add 2 tsp mounds to a baking sheet lined with a silicon baking mat or parchment paper.
  • Two options to shape:
  • Add to pastry bag and pipe with a large star or round tip in a spiral. OR
  • Use two spoons to form approximate spheres.
  • Wet fingers can be used to press down peaks or reshape odd lumps.
  • Bake at 425F for 10 minutes until just starting to turn golden brown. Reduce heat to 375 and bake for a further 8-10 minutes until fully golden brown and crunchy.
  • Remove from oven then poke a hole in the side of each puff (I suggest a chopstick), allowing remaining steam to escape so that the pastry doesn’t become soggy. Allow to cool completely.

Make Filling

  • Macerate blackberries with sugar for 30 min. Puree (blender or immersion blendeand strain into a small saucepan. Being heating over low.
  • Mix lemon juice with corn starch to form a smooth paste. Add to blackberry puree, whisking constantly until mixture begins to thicken, about 3 minutes. Remove from heat and put in fridge to cool completely.
  • Whip cream to stiff peaks. Fold in blackberry mixture 1/3 at a time until completely incorporated. Return to fridge.


  • Pipe blackberry cream mixture into cooled choux puffs. Place in fridge or freezer until cream is thick again.
  • Melt chocolate in a double boiler or a small bowl above a saucepan with simmering water. Temper if desired.*
  • Dip the tops of the cold puffs into the chocolate and return to a non-stick surface. Place in fridge until hardened. Cream puffs can be stored for several days in an airtight container in the freezer. Defrost in the fridge until ready to eat.


* Use Real Butter has a simple description of how to temper all kinds of chocolate.