Cream Puffs Recipe

Looking for a dessert that is light,  creamy, and berry delicious? You’ve struck gold with this Cream Puff Recipe!

Nothing compares to homemade cream puffs – especially when they’re topped with a sauce for additional flavor. Lucky for us,  Sharp Chef Michelle, blogger for Sunkissed Kitchen has a recipe that is the icing on the cake (or whipped cream on the choux pastry). This recipe is constructed with homemade choux pastry, whipped cream, and a blackberry sauce.

This gourmet pastry is made simply in a Sharp Superheated Steam Oven. Everyone will be left speechless when you tell them that these treats were made at home and not purchased from a bakery.

These creamy and berry-filled treats are perfect for a quick pick-me-up dessert during the week or to share at a dinner party with friends and family.

If you try this recipe or have a dish you to share, snap a picture or video and share it with us on Facebook, Twitter, Instagram, and TikTok by tagging us and using #SharpHome!

You will need a few ingredients to make this recipe. Before we jump into the steps, open up the cabinets or head to the store and pick up the following:

Choux Pastry

• 1/2 cup whole milk
• 1/2 cup water
• 8 tablespoons butter unsalted
• 1/4 teaspoon sea salt
• 1 cup all-purpose flour
• 4 eggs room temperature

Roasted Blackberry Sauce

• 2 cups blackberries
• 2 tablespoons granulated sugar
• 2 tablespoons cornstarch or arrowroot starch
• 2 tablespoons lemon zest
• 1 tablespoon lemon juice

Whipped Cream

• 1 cup heavy whipping cream chilled
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

After gathering all of the ingredients, it is time to let the baking begin!

Choux Pastry

1. In a small saucepan, add water, milk, and butter. Heat over medium heat until it starts to simmer, then remove from heat.
2. Add the salt and flour, and stir the flour in, mixing well to remove most clumps.
3. Return the saucepan to the burner, and continue heating the dough over medium heat, removing excess moisture in the dough. Stir the dough until a film forms on the bottom of the pan and the dough resembles a soft clay consistency.
4. Add the hot dough to a stand mixer bowl. Using the paddle attachment, mix the dough for 1 minute to allow it to break up and cool off.
5. Add eggs 1 at a time while the mixer is still running. When all 4 eggs have been added, the dough should be thin and a consistency that will pipe.
6. Preheat the Sharp Smart Superheated Steam Built-in Wall Oven on the Steam/Bake Mode for Breads at 350º F for 20 minutes.
7. Line a baking tray with parchment paper.
8. Add a 1/2″ round tip to a pastry bag, and fill the bag with 1/2 the dough.
   

   Sharp’s SSC2489GS Smart Combi Built-In Steam Oven is a powerful convection oven with even heating for superior baking.

9. Pipe 8 pastries onto the baking tray, about 1 1/2″ across and 1″ tall. Leave at least 1″ between each pastry to allow them to rise while baking.
10. Bake the pastries for 20 minutes, and then do not open the oven and allow them to sit an additional 10 minutes in the hot oven.
11. Once the pastries have cooled, cut the top off one pastry and flip it upside down. Top it with whipped cream and 2 tablespoons of the blackberry sauce, and then top it with another pastry. Repeat with all pastries.
12. If there are leftovers, wrap the pastries up tight and freeze them. Restore the crunchy texture by preheating the Smart Superheated Steam Built-in Wall Oven on the Steam/Bake Mode for Breads at 350º F for 10 minutes. Add the pastries to the baking tray, and warm up from frozen.

Roasted Blackberry Sauce

1. Preheat the Smart Superheated Steam Built-in Wall Oven on the Bake Mode at 350º F for 15 minutes.
2. Add all ingredients to a baking dish, and gently mix them together. Add the baking dish to the oven.
3. The blackberries will be juicy and a thick sauce will have formed. Chill the blackberry sauce before using it.

Whipped Cream

1. Add chilled heavy whipping cream, sugar, and vanilla to a stand mixer, and using the whisk attachment, whisk at high speed until stiff peaks form.
2. Store leftover whipped cream in the fridge in an air-tight container for up to 3 days.

Notes

Save time by making these Cream Puffs with fresh berries rather than baking a blackberry sauce. Fresh raspberries, blueberries, or strawberries are great additions as well.

Cream puffs are also delicious and drizzled with a chocolate sauce.

Sometimes cream puffs are filled instead of used to sandwich the whipped cream. If you’d like this option, use a pastry bag with a 1/4″ tip, pressing the tip into the top of the pastries. Fill the pastry until the cream starts to come out of the side.

Sprinkle these with powdered sugar for a beautiful presentation.

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Print Recipe

Cream Puffs with Blackberry Sauce Recipe

Dessert – French

By Michelle Miller – Serves: 8

Prep Time: 45 minutes – Cooking Time: 20 minutes – Total Time: 1 hour 15 minutes

Turn your kitchen into a French boulangerie with this classic pastry dish. Prep the puffed pastry, blackberries, and whipped cream ahead of time, and assemble right before serving. This delicious dessert is easier to make than you might think!

Ingredients

• Choux Pastry
• 1/2 cup whole milk
• 1/2 cup water
• 8 tablespoons butter unsalted
• 1/4 teaspoon sea salt
• 1 cup all-purpose flour
• 4 eggs at room temperature
• Roasted Blackberry Sauce
• 2 cups blackberries
• 2 tablespoons granulated sugar
• 2 tablespoons corn starch or arrowroot starch
• 2 tablespoons lemon zest
• 1 tablespoon lemon juice
• Whipped Cream
• 1 cup heavy whipping cream chilled
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

Choux Pastry

1

In a small saucepan, add water, milk, and butter. Heat over medium heat until it starts to simmer, then remove from heat.

2

Add the salt and flour, and stir the flour in, mixing well to remove most clumps.

3

Return the saucepan to the burner, and continue heating the dough over medium heat, removing excess moisture in the dough. Stir the dough until a film forms on the bottom of the pan and the dough resembles a soft clay consistency.

4

Add the hot dough to a stand mixer bowl. Using the paddle attachment, mix the dough for 1 minute to allow it to break up and cool off.

5

Add eggs 1 at a time while the mixer is still running. When all 4 eggs have been added, the dough should be thin and a consistency that will pipe.

6

Preheat the Sharp Smart Superheated Steam Built-in Wall Oven on the Steam/Bake Mode for Breads at 350º F for 20 minutes.

7

Line a baking tray with parchment paper.

8

Add a 1/2" round tip to a pastry bag, and fill the bag with 1/2 the dough.

9

Pipe 8 pastries onto the baking tray, about 1 1/2" across and 1" tall. Leave at least 1" between each pastry to allow them to rise while baking.

10

Bake the pastries for 20 minutes, and then do not open the oven and allow them to sit an additional 10 minutes in the hot oven.

11

Once the pastries have cooled, cut the top off one pastry and flip it upside down. Top it with whipped cream and 2 tablespoons of the blackberry sauce, and then top it with another pastry. Repeat with all pastries.

12

If there are leftovers, wrap the pastries up tight and freeze them. Restore the crunchy texture by preheating the Smart Superheated Steam Built-in Wall Oven on the Steam/Bake Mode for Breads at 350º F for 10 minutes. Add the pastries to the baking tray, and warm up from frozen.

Roasted Blackberry Sauce

13

Preheat the Smart Superheated Steam Built-in Wall Oven on the Bake Mode at 350º F for 15 minutes.

14

Add all ingredients to a baking dish, and gently mix them together. Add the baking dish to the oven.

15

The blackberries will be juicy and a thick sauce will have formed. Chill the blackberry sauce before using it.

Whipped Cream

16

Add chilled heavy whipping cream, sugar, and vanilla to a stand mixer, and using the whisk attachment, whisk at high speed until stiff peaks form.

17

Store leftover whipped cream in the fridge in an air-tight container for up to 3 days.

Notes

Save time by making these Cream Puffs with fresh berries rather than baking a blackberry sauce. Fresh raspberries, blueberries, or strawberries are great additions as well. Cream puffs are also delicious drizzled with a chocolate sauce. Sometimes cream puffs are filled instead of used to sandwich the whipped cream. If you'd like this option, use a pastry bag with a 1/4" tip, pressing the tip into the top of the pastries. Fill the pastry until the cream starts to come out of the side. Sprinkle these with powdered sugar for a beautiful presentation.