Blackberry Chantilly Cream Puffs

While visiting Southern California A couple of years ago, we discovered this amazing Cream Puff shop called Beard Papa’s. They are unbelievably delicious!!! They sell only cream puffs, fill them with sweet cream, dust them while you wait, and put them in a box like donuts. Truly you can’t get enough. I have made up an easy recipe, so you don’t have to wait to try these out of the world treats! ~Amy

Blackberry Chantilly Cream Puffs

Cream Puffs:

1 cup water

1/2 cup butter

4 eggs

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 
Blackberry Chantilly:

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

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