Blackberry Cream Puffs
 
Makes about 18
Ingredients
  • ½ cup unsalted butter, cubed
  • ½ cup water
  • ½ cup whole milk
  • 2 teaspoons granulated sugar
  • 1 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 5 large eggs, room temperature
  • 1½ cups cold heavy whipping cream
  • ½ cup confectioners’ sugar
  • 1 teaspoon lime zest
  • 1 pint fresh blackberries, halved
  • Garnish: fresh mint, lime wedges, confectioners’ sugar
Instructions
  1. Preheat oven to 375°. Line 2 baking sheets with parchment paper.
  2. Using a permanent marker and a 2-inch round cutter as a guide, draw circles at least 1½ inches apart on another sheet of parchment paper; slide template under parchment on a prepared pan.
  3. In a medium saucepan, bring butter, ½ cup water, milk, granulated sugar, and salt to a rolling boil over medium-high heat. Using a wooden spoon, stir in flour. Cook, stirring constantly, until a skin forms on bottom of pan and mixture pulls away from sides of pan and forms a ball, 2 to 3 minutes.
  4. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment; beat at low speed until dough cools slightly, 3 to 4 minutes. Add eggs, one at a time, beating until smooth and combined after each addition. (Batter will be shiny and will slowly move back together when a spatula is dragged through it.)
  5. Transfer dough to a large pastry bag fitted with a ½-inch round piping tip (Ateco #806). Place piping tip in center of a drawn circle. Holding tip perpendicularly ½ inch above parchment paper and stationary the entire time, apply even pressure until batter reaches edges of drawn circle. Stop applying pressure, and move tip in a quick circular motion as you lift away to help prevent a point from forming on top. Repeat with remaining batter until pan is full. Wet your finger with water, and press down any points to create a smooth top, if necessary. Slide template out from under piped batter, and place under parchment on remaining prepared pan; pipe remaining batter.
  6. Bake, one pan at a time, for 15 minutes. Rotate pan, and bake until fully puffed and deep golden brown, 5 to 10 minutes more. Let cool completely on pans.
  7. In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream, confectioners’ sugar, and lime zest at medium-high heat until stiff peaks form, 3 to 4 minutes.
  8. Using a serrated knife, cut off top quarter of each cooled cream puff; reserve.
  9. Place whipped cream mixture in a large pastry bag, and cut a ½-inch opening in tip. Pipe cream into each puff; top with blackberries, and garnish with mint and lime wedges, if desired. Place reserved tops on top; garnish with confectioners’ sugar, if desired. Serve immediately, or refrigerate until ready to serve. Best served same day.
Recipe by Louisiana Cookin' at https://louisianacookin.com/blackberry-cream-puffs/