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Blackberry Cream Puffs

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

Ingredients

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

Filling

  • 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

Instructions

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.

Assemble

  • 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.

Notes

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