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Gallery Cream Puffs with Lemon Mousse and Blueberry Sauce Credit: Johnny Miller Recipe Summary Servings: 10 Yield: Makes 10
Ingredients For the Cream Puffs 1 cup water 4 ounces (1 stick) unsalted butter 1 teaspoon granulated sugar 1/2 teaspoon salt 1 cup all-purpose flour 5 large eggs, plus 1 large egg lightly beaten with 1 tablespoon water, for egg wash Coarse sanding sugar, for sprinkling For the Blueberry Sauce 2 cups (1 pint) blueberries 1/4 cup water 1/4 cup granulated sugar 1 teaspoon finely grated lemon zest 1/4 teaspoon coarse salt For the Lemon Mousse 3/4 cup Lemon Curd for Cream Puffs 1/2 cup heavy cream, whipped
Gallery Cream Puffs with Lemon Mousse and Blueberry Sauce Credit: Johnny Miller
Recipe Summary Servings: 10 Yield: Makes 10
Gallery
Cream Puffs with Lemon Mousse and Blueberry Sauce Credit: Johnny Miller
Cream Puffs with Lemon Mousse and Blueberry Sauce
Credit: Johnny Miller
Cream Puffs with Lemon Mousse and Blueberry Sauce
Recipe Summary Servings: 10 Yield: Makes 10
Recipe Summary
Servings: 10 Yield: Makes 10
Servings: 10
Yield: Makes 10
10
Makes 10
Ingredients
Ingredients
1 cup water 4 ounces (1 stick) unsalted butter 1 teaspoon granulated sugar 1/2 teaspoon salt 1 cup all-purpose flour 5 large eggs, plus 1 large egg lightly beaten with 1 tablespoon water, for egg wash Coarse sanding sugar, for sprinkling
2 cups (1 pint) blueberries 1/4 cup water 1/4 cup granulated sugar 1 teaspoon finely grated lemon zest 1/4 teaspoon coarse salt
3/4 cup Lemon Curd for Cream Puffs 1/2 cup heavy cream, whipped
Directions
Make the cream puffs: Preheat oven to 400 degrees. Combine water, butter, granulated sugar, and salt in a medium saucepan. Bring to a boil, and remove from heat. Stir in flour until combined, and return to medium heat. (This mixture is called a panade.)
Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low until slightly cooled, about 2 minutes. On medium speed, add 4 eggs, one at a time, incorporating each completely before adding the next. Lightly beat fifth egg, and add a little at a time until batter is smooth and shiny. Test by touching it with your finger and lifting to form a string. If string does not form, the batter needs more egg. If you’ve added all the eggs and the batter still doesn’t form a string, add water, 1 teaspoon at a time, until it does.
Using a pastry bag fitted with a plain 1/2-inch round tip, pipe ten 2 1/2-inch rounds of batter onto parchment-lined baking sheets. Brush with egg wash, and sprinkle with sanding sugar. Bake for 15 minutes. Reduce temperature to 350 degrees, and bake until puffed and golden and centers are dry, about 35 minutes more. Let cool on a wire rack.
Make the blueberry sauce: Bring 1 cup blueberries, the water, granulated sugar, lemon zest, and salt to a boil in a small saucepan. Reduce heat, and simmer until most of the berries have burst, about 5 minutes. Remove from heat. Add remaining cup blueberries, and crush lightly.
Make the lemon mousse: Lightly whisk lemon curd, and fold in whipped cream using a rubber spatula. Halve each cream puff, and fill bottoms with lemon-mousse. Spoon on blueberry sauce, replace tops, and serve.
Reviews (4)
Add Rating & Review 16 Ratings 5 star values: 4 4 star values: 3 3 star values: 3 2 star values: 5 1 star values: 1
Reviews (4)
Add Rating & Review 16 Ratings 5 star values: 4 4 star values: 3 3 star values: 3 2 star values: 5 1 star values: 1
Add Rating & Review
16 Ratings 5 star values: 4 4 star values: 3 3 star values: 3 2 star values: 5 1 star values: 1
16 Ratings 5 star values: 4 4 star values: 3 3 star values: 3 2 star values: 5 1 star values: 1
16 Ratings 5 star values: 4 4 star values: 3 3 star values: 3 2 star values: 5 1 star values: 1
5 star values: 4 4 star values: 3 3 star values: 3 2 star values: 5 1 star values: 1
Martha Stewart Member Rating: Unrated 08/06/2010 To Suismoi Did you use "coarse" salt (Kosher)? Regular iodized salt is much saltier than the coarse. Of course you could always cut down on the salt and use just a pinch or so, or if you prefer eliminate it altogether. Martha Stewart Member Rating: Unrated 06/19/2009 So far the cream puffs are beautiful and in the freezer. The lemon curd is my favorite I've tasted. But the blueberry sauce is intensely salty. ?? I followed the recipe... Martha Stewart Member Rating: Unrated 06/19/2009 So far the cream puffs are beautiful and in the freezer. The lemon curd is my favorite I've tasted. But the blueberry sauce is intensely salty. ? I followed the recipe... Martha Stewart Member Rating: Unrated 05/20/2009 I made these for brunch over the weekend. They were a big hit and fund to make.Martha Stewart Member
Rating: Unrated 08/06/2010
To Suismoi Did you use “coarse” salt (Kosher)? Regular iodized salt is much saltier than the coarse. Of course you could always cut down on the salt and use just a pinch or so, or if you prefer eliminate it altogether.
Rating: Unrated
Rating: Unrated 06/19/2009
So far the cream puffs are beautiful and in the freezer. The lemon curd is my favorite I’ve tasted. But the blueberry sauce is intensely salty. ?? I followed the recipe…
So far the cream puffs are beautiful and in the freezer. The lemon curd is my favorite I’ve tasted. But the blueberry sauce is intensely salty. ? I followed the recipe…
Rating: Unrated 05/20/2009
I made these for brunch over the weekend. They were a big hit and fund to make.
All Reviews for Cream Puffs with Lemon Mousse and Blueberry Sauce
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cream Puffs with Lemon Mousse and Blueberry Sauce
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
