Indulge in Atlantic Blueberry Cream Puff Cake Vanilla Bean Dream tech meets blueberry bliss A light decadent treat
Total Time:1 hour 30 minutes
Yield:10-12 servings 1x
Ingredients
Scale
1 cup water
1/2 cup (1 stick) unsalted butter
1/4 teaspoon salt
1 cup all-purpose flour
4 large eggs
2 cups whole milk
1 vanilla bean, split and scraped
6 large egg yolks
3/4 cup granulated sugar
1/4 cup cornstarch
2 tablespoons unsalted butter
1/2 cup heavy cream, whipped to stiff peaks
2 cups fresh Atlantic blueberries
1/4 cup granulated sugar
1 tablespoon lemon juice
Powdered sugar (optional)
Instructions
Make the Cream Puffs (Pâte à Choux)
Boil the Base: In a medium saucepan, combine the water, butter, and salt. Bring to a rolling boil over medium heat.
Add the Flour: Remove from heat and quickly add the flour, stirring vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan.
Cool Slightly: Let the dough cool for a few minutes, stirring occasionally, until it’s slightly warm but not hot. This is important so the eggs don’t cook when you add them.
Incorporate the Eggs: Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough should be thick but still pipeable.
Pipe the Puffs: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds of dough (about 1 1/2 inches in diameter) onto the prepared baking sheet, leaving some space between each puff.
Bake to Golden Perfection: Bake for 25-30 minutes, or until the puffs are golden brown and puffed up. Do not open the oven door during baking, as this can cause the puffs to deflate.
Cool Completely: Once baked, turn off the oven and prop the door open slightly with a wooden spoon. Let the puffs cool in the oven for about 30 minutes. This helps them dry out and stay crisp. Then, transfer them to a wire rack to cool completely.
Crafting the Vanilla Bean Pastry Cream
Infuse the Milk: In a medium saucepan, combine the milk and vanilla bean (both the pod and the scrapings). Heat over medium heat until just simmering. Remove from heat and let steep for 30 minutes to infuse the milk with vanilla flavor.
Whisk the Yolks and Sugar: In a large bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.
Temper the Yolks: Gradually pour the warm milk into the yolk mixture, whisking constantly to prevent the eggs from cooking.
Cook to Thick and Creamy: Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the cream thickens and comes to a boil. Continue to cook for 1 minute, stirring constantly, to ensure the cornstarch is fully cooked.
Finish with Butter and Cool: Remove from heat and stir in the butter until melted and smooth. Strain the pastry cream through a fine-mesh sieve into a clean bowl. Cover the surface with plastic wrap to prevent a skin from forming, and refrigerate for at least 2 hours, or until completely chilled.
Fold in Whipped Cream: Just before assembling the cake, gently fold the whipped cream into the chilled pastry cream. This will lighten the cream and add a delightful airy texture.
Preparing the Blueberry Filling
Combine Ingredients: In a medium saucepan, combine the blueberries, sugar, and lemon juice.
Cook to Soften: Cook over medium heat, stirring occasionally, until the blueberries soften and release their juices, about 5-7 minutes.
Cool Completely: Remove from heat and let cool completely before using.
Assembling the Atlantic Blueberry Dream
Prep the Puffs: Using a serrated knife, carefully slice the cream puffs in half horizontally.
Fill the Puffs: Spoon or pipe the vanilla bean pastry cream into the bottom halves of the cream puffs.
Add the Blueberries: Top the pastry cream with a generous spoonful of the blueberry filling.
Cap it Off: Place the top halves of the cream puffs back on.
Build the Cake: Arrange the filled cream puffs in a single layer on a serving platter or cake stand. Continue to stack the cream puffs, creating a tower or any shape you desire. You can use a little extra pastry cream to help hold them together, if needed.
Dust and Serve: Dust the Atlantic Blueberry and Vanilla Bean Cream Puff Cake with powdered sugar, if desired. Serve immediately, and watch the delight on everyone’s faces!
