Summer desserts are the best. They are so light and taste just like the sun. Fresh berries and cream are the definition of summer in my opinion, and these Fresh Berry Cream Choux Puffs with Vanilla Pastry Cream are no exception. You can’t make either the fresh cream or the vanilla pastry cream. You HAVE to make BOTH!
Ingredients
Choux Puffs
1/2 cup / 125 ml water
28 grams butter
Pinch of salt
56 grams all purpose flour
2 eggs
For the egg wash:- 1 egg yolk and 1 tablespoon milk
Vanilla Pastry Cream
2 cups whole milk
1 teaspoon vanilla
4 egg yolks
100 grams sugar
1/3 cup all purpose flour
1 cup whipped cream
For assembly:
1 cup cold whipped cream
500 grams mixed fresh berries
Icing sugar- for dusting
Instructions
For the choux puffs: preheat the oven to 200c. Line a baking sheet with parchment paper.
Combine the water, butter and salt in a saucepan. Bring it to a boil and then reduce the heat. Add the flour and then stir it in until a sticky and smooth mass forms. The dough should begin to stick to the bottom of the saucepan. Remove it from the heat and allow the mixture to cool for 4-5 minutes.
Add the eggs 1 at a time with a wooden spoon. Make sure you mix in the first egg properly before adding in another.
Spoon the mixture into a piping bag/ a plastic ziplock bag. You can snip off the end to make an 1/2 inch opening. If you have a decorating nozzle, you can use that too . Pie 10 moulds onto the prepared tray. Gently brush the top of each chop puffs with the egg wash.
Bake the puffs at 200c for 20 minutes then reduce the heat to 180c and bake for a further 20 minutes. Turn off the oven and leave the choux puffs inside to cool for 1 hour. Remove from the oven and allow them to cool completely on a cooling rack.
For the Vanilla Pastry Cream: Combine the milk and vanilla in the saucepan and bring it to a Boil. Remove the milk from the heat and allow it to cool slightly.
Whisk the eggs and sugar in a bowl for 2 minutes until pale and light. Add the sifted flour and mix through until smooth.
Slowly add the hot milk to the egg mixture, making sure you whisk constantly. This prevents lumps from forming. Strain the mixture into the saucepan and place it back on the stove. Whisk the mixture on a medium heat until thickened and coats the back of a spoon.
Transfer the mixture to a heatproof bowl. Whisk it for a few more seconds the cover the surface of the pastry cream with cling film. This prevents a skin from forming. Refrigerate until cooled to room temperature.
Beat 1 cup whipping cream and fold it into the pastry cream. Place it into a piping bag.
To assemble the fresh berry cream choux puffs, cut off the top this of the puff, fill it with pastry cream, top with berries and whipped cream. Place the remaining third of the choux puff on top of the pastry cream. Top it with more whipped cream and berries.
Dust with icing sugar. Totally optional but recommended.
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