My hubs never ceases to amaze me. One day out of the blue he decided to make these delicious cream puffs. I had no idea at all that he could make cream puffs! Turns out, it is his mother’s recipe that she used to make when he was a little boy and he’s known how to make them forever. I often joke that if we had lived a different life in a different time, I would’ve been the freckled little wife of the the town baker. He loves to bake that much (but he’ll be super annoyed that I told you guys all this). Anyway, my husband loves to add a unique twist to everything he makes. So, instead of just regular cream puffs, he made them with berry cream, which was just made them ten times more yummy! I decided to share this surprisingly simple ream puff recipe with you- the berries help make the most beautiful cream puffs–but I show you how to make them either way! We liked them so much that we made a video tutorial of How to Make Cream Puffs with Fresh Berry Cream.
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Cream Puffs with Fresh Berry Cream Video Tutorial:
How to make cream puffs recipe tutorial:
Heat 1 cup of water and 1/2 cup of butter until boiling. In these pictures my husband is actually making a doubled recipe–so as you can see there is 1 cup of butter and 2 cups of water in this pan. But I’ll put down the regular recipe measurements just for conformity.
Add 1 cup of flour all at once. Stir vigorously until mixture leaves sides of the pan and clings to the spoon.
Add 4 unbeaten eggs, one at a time, beating thoroughly after each addition.
Your mixture should look smooth like this.
Drop by spoonfuls onto a greased cookie sheet.
Bake at 400 degrees for about 40 minutes.
For Fresh Berry Cream Filling:
Strain out the seeds from the berries using a mini wire mesh strainer, so that you are left with a thick juice and berry mush to combine with the cream.
Beat heavy whipping cream until thick, then mix in powdered sugar.
Then for the Fresh Berry Cream, stir in the berries with the whipped cream. It makes such a beautiful purple color!!
We used a meat injector to insert the whipped cream into the cream puffs. It’s a little weird, but it works great! This is what we used {CLICK HERE}. This is very similar to a pastry or cupcake injector which you can also use {CLICK HERE}.
Squirt the cream into the cream puff. It’s a very satisfying thing to do–filling a pastry with pure goodness. Seriously, you gotta try it.
Chill the cream puffs, and then they are ready to serve! They are simply beautiful!! These what the cream puffs look like without the berry cream. You can simply use fresh whipped cream without the berries if you like.
Cream Puffs with Fresh Berry Cream
PrintCream Puffs with Fresh Berry Filling
How to make homemade cream puffs with fresh berry cream filling! So easy and delicious!
Ingredients
For the Cream Puffs
- 1 cup water
- 1 tsp. salt
- 4 eggs
- 1/2 cup butter
- 1 cup flour
For the Berry Filling
- 3 cups whipped cream
- 1 powdered sugar
- 1-2 cups of berries (blackberries and huckleberries are especially good.)
Instructions
For the Puffs
- Heat butter and water to boiling. Add flour all at once. Stir vigorously until mixture leaves sides of pan and clings to spoon. Remove from heat and cool slightly. Add unbeaten eggs one at a time beating thoroughly after each addition. Drop by spoonfuls on greased cookie sheet 1 1/2 inches apart. Bake at 400 degrees about 40 minutes.
For the Filling
- Blend berries in blender until they are somewhat syrupy. Strain them in a mini wire mesh strainer. Whip the cream, and then add powdered sugar and berries. Use a meat injector to inject the cream into the cream puffs and chill them.
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