Blueberry Cream Puffs. An easy, luscious blueberry compote is swirled into vanilla whipped cream and liberally stuffed into crispy choux pastry shells.
Choux (pronounced “shoe”) is a French pastry that’s used to make those light, airy pastry shells for cream puffs and éclairs. Many people are needlessly intimidated by its preparation when there’s really no need to be.
It’s actually quite simple. In fact I’ve been successfully making it since I was about 12.
It was one of the things that really got me interested in baking way back then.
Cream Puffs are a life long love of mine.
I had always had a major love for cream puffs and eclairs. In my pre-teen mind, it really was the best thing about visiting a good bakery. I was slightly obsessed, I’ll admit.
I scoured the few recipe books we had in our home at the time in search of the secret to making them perfectly. Luckily enough I found one in my Mom’s tattered copy of the Cream of the West Flour Cookbook.
Of all the bakers I knew back then, I’d never seen anyone make cream puffs. When I was successful at making them, it was the start of cementing my early reputation as a great baker.
It was also the beginning a realization that I was quite good at teaching myself new things. I transferred that skill into teaching myself the basics of film photography a little later on in life.
Later, with the advent of computers and computer software, my curiosity took hold again and I taught myself quite a bit, quite early on. The second computer I owned, I actually built from purchasing all new parts and assembling it myself.
It is not a stretch to say that all 3 of those skills in particular, were what led me to blogging in the first place. All three are pretty essential to getting a food blog up and running.
Perhaps it really did all begin with that kid making cream puffs in our family kitchen.
Blueberry Fool Cream Puffs, getting them just right.
Back to the recipe at hand and these delicious Blueberry Fool Cream Puffs.
The biggest issue once you get them on a tray and into the oven is under baking. Many people have had them collapse either in the oven or after taking them out.
One hard and fast rule is never to open the oven door until they are well browned. The loss of heat can affect them quite negatively.
Also, leave them alone until they are well browned. This is a good sign that the choux pastry has strengthened up enough to support itself.
With a little practice and once you get the timing right they are a breeze.
Here I’ve filled them with an old fashioned whipped cream and blueberry jam “fool”. It really is the simplest of desserts all on its own.
If you can find very good blueberry jam that is fine to use, or use the easy to make topping from our Blueberry Sour Cream Custard Flan. That’s what I used in the batch pictured here.
The blueberry fool is a terrific alternative to plain cream but you can use any jam you like to create your own favourite version. I love a fool made with Roasted Strawberry Jam too! Those would be a great idea for Valentines Day!
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Blueberry Cream Puffs. An easy, luscious blueberry compote os swirled into vanilla whipped cream and liberally stuffed into crispy choux pastry shells.
For the choux pastry shells
- 1 cup water
- ½ cup butter
- 1 cup all purpose flour
- ¼ tsp salt
- 4 large or extra large eggs
For the Blueberry Fool Filling
- 3 cups whipping cream
- 3 rounded tbsp icing sugar, powdered sugar
- 2 tsp vanilla extract
- 1/2 cup good quality blueberry jam
To prepare the choux pastry shells
- Add the butter and water to a medium sized saucepan and bring to a gentle boil.
- Reduce the heat to medium and quickly add the flour and salt all at once, stirring them in quickly to form a soft dough.
- Cook this mixture stirring constantly for an additional 3 minutes.
- Allow this mixture to cool slightly for about 10-15 minutes before adding the eggs, one at a time, stirring until smooth after each addition.
- Cover and chill in the refrigerator for a half hour.
- Preheat oven to 400 degrees F.
- Drop by rounded tablespoonfuls (or pipe small mounds using a piping bag) about 2 inches apart onto a parchment paper lined baking sheets.
- Bake at 400 degrees F for 20 minutes, then reduce the heat to 375 degrees and bake for an additional 15-20 minutes until the puffs are golden brown and do not collapse when removed from the oven. These should be uniformly golden all over with no pale sides and sound hollow when tapped. Cool completely on a wire rack.
To prepare the Blueberry Fool
- Beat the whipping cream, icing sugar and vanilla extract to firm peaks.
- Drop the jam by tablespoonfuls over the surface of the whipped cream. Using a rubber spatula, gently fold the jam into the cream. Do not fully blend the two together, you want streaks of jam in the cream if possible.
- Place the blueberry fool in a piping bag with a large open tip. The larger the tip the better. Push the tip into the cream puff shell and fill the entire inside of the shell with the blueberry fool. If you do not have a piping bag you can also split the cream puff shells in half with a serrated knife, then spoon the filling into the top and bottom halves before putting them back together.
- Serve with a dusting of powdered sugar if you like.
If you can find very good blueberry jam that is fine to use, or use the easy to make topping from our Blueberry Sour Cream Custard Flan. That's what I used in the batch pictured here.
Serving Size18 cream puffs
Amount Per Serving Calories 250Total Fat 21gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 6gCholesterol 100mgSodium 103mgCarbohydrates 21gFiber 0gSugar 13gProtein 3g