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Fresh Berry Cream Puffs
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Fresh Berry Cream Puffs

Fresh Berry Cream Puffs

The ultimate summertime dessert. Eggy, simple to make cream puffs are filled with fresh summer berries and fluffy whipped pastry cream.

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35 min
Prep Time
02 hrs 50 min
Total Time
10 cream
puffs

Ingredients

Vanilla Bean Cream

1 1/2 cups Land O Lakes® Half & Half, divided

1/4 cup sugar

1/8 teaspoon salt

1 vanilla bean,  scrape seeds from inside bean

2 tablespoons cornstarch

2 large Land O Lakes® Eggs (yolks only)

2 tablespoons Land O Lakes® Butter

Cream Puff

1 cup water

1/2 cup Land O Lakes® Butter

1/8 teaspoon salt

1 cup all-purpose flour

4 large Land O Lakes® Eggs

1/2 cup Land O Lakes® Heavy Whipping Cream

 

Fresh blueberries, raspberries and strawberries, as desired

Fresh mint leaves, as desired

 

 *Substitute 1 teaspoon vanilla extract. Add to vanilla cream with butter.

How to make

  1. STEP 1

    Heat oven to 400°F.

  2. STEP 2

    Combine 1 cup half & half, sugar, 1/8 teaspoon salt and vanilla bean in medium saucepan; mix well. Bring to a simmer over medium heat, stirring until sugar is dissolved.

  3. STEP 3

    Place remaining 1/2 cup half & half, cornstarch and egg yolks in bowl; whisk until combined.

  4. STEP 4

    Whisk small amount of hot milk mixture into egg yolk mixture. Pour egg yolk mixture back into remaining hot milk mixture. Bring to a boil, whisking constantly, until mixture thickens. Remove from heat.

  5. STEP 5

    Pour mixture through fine sieve into large bowl to strain. Stir in 2 tablespoons butter until melted. Cover with plastic food wrap (pressing wrap onto surface of cream). Refrigerate until completely chilled. 

  6. STEP 6

    Combine water, 1/2 cup butter and 1/8 teaspoon salt in saucepan. Cook over medium heat 5-10 minutes or until mixture comes to a full boil. Stir in flour vigorously until mixture forms a ball. Remove from heat. Beat in 1 egg at a time until smooth.

  7. STEP 7

    Drop dough by 1/4 cupfuls, about 3 inches apart, onto ungreased baking sheets. Bake 30-35 minutes or until puffed and lightly browned. Remove from oven. Pierce each puff gently with fork to allow steam to escape. Cool completely.

  8. STEP 8

    Beat whipping cream in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Gently fold into chilled pastry cream. 

  9. STEP 9

    Cut cream puffs in half horizontally. Layer bottom half with vanilla bean cream, fresh berries and ending with vanilla bean cream. Top with remaining half of cream puff. 

Tip #1

Adding a small amount of hot milk mixture to eggs first prevents eggs from scrambling. If your eggs do scramble a little bit, running mixture through a sieve should eliminate any chunks. 

Nutrition (1 cream puff)

300 Calories
22 Fat (g)
170 Cholesterol (mg)
210 Sodium (mg)
18 Carbohydrates (g)
0 Dietary Fiber
6 Protein (g)
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