Delicate, golden puffs filled with rich vanilla pastry cream and sweet cherries — this elegant dessert is a true labor of love. Each component, from the crisp pastry shells to the silky custard and buttery tart dough topping, comes together in perfect harmony. The result is a showstopping treat that’s light, luscious, and irresistibly nostalgic. With their crisp exterior, creamy filling, and jewel-like fruit, these cream puffs are as beautiful to behold as they are to eat.
Before You Begin:
This recipe is made in several steps and requires assembly. Read through the entire recipe before starting to ensure smooth preparation.
Tart Dough
3 tablespoons butter
1/4 cup powdered sugar
1 egg yolk
1 1/4 cup flour
1/8 teaspoon salt
1 teaspoon heavy cream
METHOD:
In a bowl, cream together the butter and sugar until smooth.
Add the egg yolk and salt; mix until combined.
Add flour in two batches, alternating with the cream, mixing gently until a soft dough forms.
Wrap in plastic wrap and refrigerate until firm (about 30–45 minutes).
Puffs
1 cup water
1/2 cup butter
1 teaspoon sugar
1/2 teaspoon salt
1 1/4 cups flour
4 large whole eggs
METHOD:
Preheat oven to 375°F.
In a medium saucepan, combine water, butter, sugar, and salt. Bring to a boil over medium-high heat.
Add flour all at once, stirring vigorously until the dough pulls away from the sides of the pan and forms a smooth ball (1–2 minutes).
Transfer dough to a mixing bowl and beat for 1–2 minutes to cool slightly.
Add eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
Using a pastry bag, pipe 2-inch rounds onto a parchment-lined baking sheet. Freeze for 30 minutes.
Roll out chilled tart dough on a lightly sugared surface to prevent sticking. Cut into 1½–2-inch rounds and place one round on top of each puff.
Bake for 25 minutes, or until golden brown and puffed. Cool completely on a rack before filling.
Pastry Cream Filling
2 cups whole milk
1/2 cup sugar, divided
1/2 vanilla bean, split and seeds scraped
Pinch of salt
4 egg yolks
1/4 cup cornstarch
2 tablespoons butter
3/4 cup heavy cream
Fruit of your choice (pitted cherries were used in the winning recipe)
METHOD:
In a saucepan, combine milk, 1/4 cup sugar, vanilla bean, and salt. Bring to a gentle boil over medium heat, then remove from heat.
In a separate bowl, whisk together egg yolks, remaining 1/4 cup sugar, and cornstarch until smooth.
Gradually whisk the hot milk mixture into the yolk mixture to temper, then return the mixture to the saucepan.
Cook over medium heat, whisking constantly, until thickened and just beginning to bubble (about 160°F).
Remove from heat, discard the vanilla bean, and whisk in butter until melted and smooth.
Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours.
Just before serving, whip the heavy cream and gently fold it into the chilled pastry cream.
TO ASSEMBLE:
Using a small knife, cut a slit in the side of each puff.
Add a few pitted cherries (or fruit of choice) into the cavity.
Pipe or spoon the vanilla pastry cream into the centers.
Serve immediately, or refrigerate for up to 4 hours before serving.
SOURCE: Second Place Winner, Eliza Bradbury, Berry Festival 2007
