No sunday should pass without a dessert. Agree? I wanted to bake bluberry tarts again, however I changed my mind and baked some cream puffs. The filling was kind of an experiment, nothing special, but it was very tasty and had an intense colour. However I was not happy with its consistence so I decided to make another type simply using some home made morello cherry jam and heavy cream. Mmm I suppose still have to work on the shape of the puffs...
Oh! and I received one more award, the “The Arte y Pico” award which translates to “Peak of Art”. Thank you so much Shari!
60 g butter
110 g flour
1 pinch of salt
200 g blueberry
3 tablespoon vanilla sugar
100 ml red wine
200 ml heavy cream
For the cream puffs cook water with butter and salt. Add flour and mix with a help of a wooden spoon until the bottom of the pot gets white. In a bowl add eggs and mix with a help of a mixer. With the help of an icing bag make small smudges on a baking paper. Bake for 20 minutes on 200 °C
For the filling set blueberries with vanilla sugar and red wine to cook. Let it reduce, sieve and let it cool. Beat heavy cream and add the blueberry sauce.