Blackberry Chantilly Cream Puffs
1 cup water
1/2 cup butter
1/8 tsp salt
Heat oven 425 degrees
Line 2 baking sheets with parchment. Set aside.
In a medium sized saucepan, heat water and butter over medium high heat until boiling. Add salt and flour all at once and stir over heat until it shapes in to a ball. Remove from heat and cool 10 minutes. Stir in eggs one at a time until completely blended.
Using a cookie scoop or piping bag. Make 16 large, or 24 smaller rounds, placing about 2 1/2 inches apart directly on to prepared sheets.
Bake for 25-30 minutes. Or until golden brown and firm. Cool completely.
When ready to serve:
With a small tip Chantilly Cream filled pastry bag, poke into the side of the cooled cream puff. Fill cream puffs until full and dust with powdered sugar.
Makes 1 1/2 – 2 dozen
1 pint heavy whipping cream
3 tbsp powdered sugar
1/2 tsp vanilla
3 tbsp Weeks’s Blackberry Freezer Preserves, thawed and stirred.
With an electric mixer, beat cream, sugar and vanilla until firm peaks. Take a small amount of cream and stir into preserves to lighten. Gently fold mixture into remaining cream.
Makes 4 cups
Recipe by Amy Richardson