Traditional recipes

Blueberry and cream choux buns recipe

Blueberry and cream choux buns recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Choux pastry

A light and delicate dessert of homemade choux pastry filled with a blueberry cream mixture and loads of fresh berries.

3 people made this

IngredientsServes: 10

  • 120ml water
  • 60g butter
  • 95g plain flour
  • 1 pinch salt
  • 3 eggs
  • 1/2 teaspoon baking powder
  • 300g blueberries
  • 475ml whipping cream
  • 5 teaspoons vanilla sugar
  • 1 tablespoon icing sugar

MethodPrep:20min ›Cook:20min ›Ready in:40min

  1. Preheat the oven to 250 C / Gas 9. Line a baking tray with parchment.
  2. In a medium saucepan, combine butter and water and bring to the boil. Sift together flour and a pinch of salt and pour all at once into boiling mixture. Stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, stirring vigorously after each addition. Drop by spoonfuls onto baking tray.
  3. Bake for 20 minutes in the preheated oven.
  4. Whip the cream with vanilla sugar until stiff.
  5. Puree 1/3 blueberries with icing sugar. Fold into whipped cream.
  6. Cut each choux bun in half. Add whipped cream, arrange some blueberries and cover with the other half. Serve immediately.


For a professional-looking finish, you can use whipped cream stabiliser to make the cream even stiffer. Whip It! by Dr Oetker is a popular brand available in some shops and online.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Tag: choux craquelin recipe

Christmas is in what, 2 days? And although I do have some Christmas recipes to share, I decided to first give you this one, which I am particularly proud of. But before I proceed, please allow me to apologise for my long absence – I now realise it has been over a month. Work at university has kept me busy enough and, although I carried on baking and cooking as usual, I really didn’t have the strength or the time to sit down at my computer and type away. Also, what with a Christmas party to organise, cookies to bake for my partner (so that he could give them to his bosses at work) and more festive fun to be had, writing about baking after having baked the whole day didn’t appear as appealing as you could imagine.

I made these for my Christmas party last Friday and I took inspiration from this picture. I loved the lilac swirl on these perfect choux buns and I believe the blueberry complements the whole creation beautifully. Despite looking complicated, these are by no means difficult to pull off, provided you follow the instructions below. I decided to personalise the pastry cream filling with some ground hazelnuts and crushed amaretti biscuits, but you could as well leave it plain (or use liqueur). Also, I used gelatine to set the pastry cream and make it more suitable for piping. If you’re allergic, you could just cook your pastry cream for longer and make it thicker.

Oreo Cream Puffs Recipe | Choux au Craquelin Recipe

1. Make the Craquelin: in a bowl, cream butter with brown sugar. Stir in flour, cocoa powder and salt and mix until no streaks of dry ingredients remain.

2. Roll out dough to 2-3mm thickness between two sheets of parchment paper or plastic wrap. Freeze while making the choux pastry.

3. Make the choux pastry: preheat oven to 400F (200C).

4. Place water, milk, butter, sugar and salt to a saucepan. Bring to a boil. Remove from heat and add the flour, stir with a wooden spoon until incorporated. Once flour is incorporated, place back over medium-low heat, stirring constantly for 1-2 minutes or until dough comes together into a smooth ball.

5. Transfer to a large bowl and let cool slightly. Add the eggs, one at a time, allowing each egg to fully incorporate after each addition. Beat until dough is smooth.

6. Transfer the dough to a large piping bag with a ½-inch round tip. Pipe the dough into 1-inch circles, keeping them 1½-inch (3-4cm) apart.

7. Remove the craquelin dough from the freezer, and cut out into 1-inch circles using a cookie cutter. Place on top of piped dough.

8. Bake for about 20-25 minutes. Turn the heat off, slightly open the oven door and leave the puffs there for 5-10 minutes. Transfer to a wire rack and let cool completely.

9. Make the filling: in a large bowl place cream cheese and powdered sugar, beat until incorporated and smooth. Add cold heavy cream, vanilla extract and beat to stiff peaks. Fold in crushed Oreos. Transfer to a piping bag.

10. Two ways of filling: 1. Cut the puffs in half and fill. 2. Make a hole in bottom and fill the puffs.

Share it with us on Instagram and tag @thecookingfoodie so we can see your cooking adventures!

How to cut calories in cream choux puffs

Aiming to limit the carb load, I used fresh raspberries and sugar-free whipped cream.

While making choux pastry, I used the only carbohydrate that is all-purpose flour .

There are also a few ways to make light cream puffs and cut calories in the recipe without anyone noticing.

First, make bite-sized choux puffs, piping buns of 1.5-inch/3.5 to 4 cm. Yes, by making 16 cream choux puffs approximately, you will remove about 50 calories from each puff.

Second, pipe one layer of the whipped cream onto each puff instead of the recommended two in the recipe.

Just this tip shaves about 65 calories from each of the puffs if you make 12 of them.

Finally, you can make small 16 puffs with little whipped cream and omit flaked almonds on top of your choux dessert.

All this removes almost 100 calories from each cream puff!


And it makes a huge difference in (1) how much the pastry puffs up and (2) how delicious the pastry tastes. Bake the pastries on parchment paper, the BEST nonstick surface for this choux pastry dough. But before you pipe the dough onto the parchment paper, moisten it with water. You can see me doing this in the video tutorial above.

Why? Think of cheesecake. We bake cheesecakes in a water bath, right? Cheesecake, like choux pastry, is egg-heavy. Eggs need a moist and humid environment in the oven to (1) properly rise and (2) avoid drying out and burning.

Water moistened parchment paper = perfectly puffed up pastries with a deliciously light center and crisp exterior. Pastry perfection.

For cream puffs and profiteroles, use Wilton 1A piping tip. Pipe 2-inch mounds about 3 inches apart. (Watch the video above for a good visual.) You could also use a zipped-top bag and cut off the corner for easy piping. Using a water moistened finger, smooth down the peaks and lightly brush each mound with egg wash.

These mounds bake into this golden puffy pastry!

Split open the baked and cooled pastries, then fill with homemade whipped cream, lemon curd, jam, pastry cream, a combination of these, or your favorite filling!! You can also poke a hole in the pastries and pipe the filling inside.

Check out these beautiful hollow pastries, thanks to the steam created from the moisture inside and outside the baking dough!

And for profiteroles, ice cream with a generous shower of ganache. I teach you how to make these pictured cream puffs and profiteroles in the recipe notes below.

Now let’s continue with some further important notes regarding the equipment of making this crème brûlée choux craquelin recipe

1. Perforated baking “air” mat for even baking

I have been using Perforated “air” baking mat for more than a year now from a brand called Silikomart and loving it. Thanks to the holes in the mat, the heat spreads evenly throughout mats’ surface guaranteeing a perfect and even baking. Use the Perforated “air” baking mat on top of the oven rack so that the air can circulate properly. If you do not own this wonderful baking equipment it´s worth to consider investing into it or alternatively line a baking tray with parchment which can work too, it is just easier with Perforated “air” baking mat. Do not use silicone baking mat for choux as I found that the buns tend to get wet during baking on silicone.

Perforated baking mat makes life easier

2. Silicone baking mat for rolling the dough out

Lastly, I recommend using 2 Silicone baking mat for rolling the dough out in between them. It’s also possible to use parchment paper however the silicone mat provides a much neater, smooth surface. It can be washed and then used all the time so overall worth the investment. I am using the “Amazon basics” cheapest version so no need to buy anything expensive.

3. Blow torch

It’s one of those baking tools one has to invest in once and can enjoy for a lifetime and make restaurant quality Crème brûlée like this or even fancier, Crème brûlée choux bun! Blow torch can be also used for lemon meringue pie. I warmly recommend to surprise yourself with one, I love mine.

Choux Pastry

After reading many books and blogs on making choux pastry, I used the recipe from Sally’s blog. By following her tips and tricks, it was easy to execute the dough, and I chose to skip the egg wash.

Tips for making choux pastry

  1. Since choux pastry does not contain any leavening agent, sifting the flour abundantly (3-4 times) will help in the rising stage.
  2. In order for the pastry to create air bubbles, it is essential that the dough be baked in a humid environment in an oven without fan. I sprinkled water drops onto the baking sheet as Sally did, and I also put a bowl of water in the oven.
  3. It is very important to act fast in the beating stage while the dough is lightly cooking on the stovetop, otherwise the dough will not take its desired form. Our goal here is to beat the dough until all the ingredients become a huge ball.


  • 8 Tablespoon (115g) unsalted butter, cut into 8 pieces
  • 1/2 cup (120 ml) water
  • 1/2 cup (120 ml) 2% or whole milk
  • 1/4 teaspoon salt
  • 2 teaspoons granulated sugar (white)
  • 1 cup (125 g) all-purpose flour (sifted at least three times)
  • 4 large eggs, beaten


  1. Combine butter, water, milk, salt and granulated sugar all together in a saucepan and stir over medium heat until the butter melts. Bring the mixture to a gentle simmer (it should not be boiling). After it starts simmering, reduce the heat to the lowest level and add the sifted flour all at once. Stir vigorously until the flour is completely mixed and the mixture turns into a huge ball. Mash the dough ball for two minutes against the bottom and sides of the saucepan so that the flour will continue to lightly bake.
  2. Remove the saucepan from the heat and allow the dough to come to room temperature before adding the eggs. Meanwhile, beat the 4 eggs with a fork in a separate bowl.
  3. Once the mixture has cooled, with an electric mixer running at low speed, add the beaten eggs slowly in a total of 4 times and mix each for at least 30 seconds. When the choux dough reaches a thick and smooth texture, your dough is ready to pipe.
  4. Set the oven to 400° F. Place baking paper on the baking sheet and moisten it gently with water droplets.
  5. Place the choux dough into a piping bag and squeeze it in long strips for éclair or small mounds if you are going to make profiteroles or cream puffs like me. Bake in a preheated oven for 20 minutes at 400°F (205°C), then reduce the temperature to 350°F (175°C). Without opening the oven door, continue cooking for another 10-15 minutes until your dough turns golden. Remove it out from the oven and allow it to cool completely before filling.

Baileys and peanut butter choux bun

To Make The Baileys and Peanut Butter Cream:
500ml Semi-Skimmed Milk
50ml Baileys Original Irish Cream (0.9 units)
100g Smooth Peanut Butter
5 Medium Egg Yolks
50g Plain Flour
125g Caster Sugar
75ml Double Cream

50g Milk Chocolate or Chocolate buttons

Utensils you will need:
Greaseproof Paper
Piping Bag (can be made with greaseproof paper)
Small cookie cutter (or as an alternative use a milk top)

To Make Choux mixture:
Combine the milk, 125ml water, butter, salt and sugar in a saucepan and set over a low heat. Bring to the boil and ensure that the butter is completely melted.

Take the pan off the heat and add the flour stirring with a wooden spoon until the flour is completely combined.

Return the pan to a medium heat for about 1 minute, stirring constantly, until the Choux mixture starts to come away from the edges.

Add the eggs one by one, beating with the wooden spoon. Once they are all incorporated into the mixture, it should be smooth and shiny and thick enough to pipe.

Pipe small mounds (about the size of a two pound coin) in staggered rows on a baking sheet lined with greaseproof paper, using a bag fitted with a 1/2cm nozzle. Brush with eggwash and lightly mark the tops with the back of a spoon.

Bake at 200ºC/Gas 6 for 15-20 minutes until crisp, but still soft inside. 

To Make Baileys and Peanut Butter Cream:
To make the cream, bring the milk, Baileys and peanut butter to a boil stirring occasionally to dissolve the peanut butter.

Whisk the yolks in a separate bowl and add in the sugar. Whisk well to ensure the sugar is well combined.

Add the flour and stir ensuring there are no lumps. When the milk comes to a rolling boil, add a third of the milk to the egg yolk mix and whisk. Pour this mixture back into the pan and stir vigorously with a wooden spoon until the mixture thickens and comes to a boil. As soon as this happens remove from the heat and pour the cream in to a clean bowl. Cling film the surface and allow to cool in the fridge. 

Cut the tops off the choux buns and pipe in the peanut butter and Bailey cream.

Whip 75ml double cream, place in piping bag and pipe a swirl on top of the filled choux using a 1cm fluted piping nozzle.

Melt some milk chocolate in the microwave. Spread onto a sheet of greaseproof paper. Just before is solidifies cut 2cm circles using a cookie cutter (or milk lid). Place the sheet in the fridge for 10 minutes. Remove and lift off the circle and place on top of the choux bun (alternatively if you&rsquore short for time you could buy chocolate buttons as a substitute or simply grate some chocolate over the top).

As an added extra, place a raspberry on top of the chocolate disc to finish - et voila!

How to store Cream Puffs

It depends if the Choux are already filled with the Cream or not. The Pastry itself can be kept at room temperature in an air-tight container.

The Creams should always be kept in the fridge as they contain dairy and eggs.

Once combined together (Choux + Filling), your Choux à la Crème should always be kept in the fridge, and eaten as quickly as possible as they will start to become soggy.

Can you fill Cream Puffs ahead of time? Yes, you can, but then I recommend doing it within a day of being served.

After that period, they will become soggy and loose their "puffs". I highly recommend filling them up to a couple of hours before serving them only.

How long can you I keep Unfilled Cream Puffs

The Choux Buns themselves can be kept in an air-tight container at room temperature for up 3 days (un-sliced). That includes Choux au Craquelin, so you do not have to worry about the craquelin topping.


choux buns baked with craquelin

Craquelin is another fancy technique to use on choux pastry. This will elevate their look and also will help give them a nice and even top. Craquelin is nothing but a paste made with butter, brown sugar and flour. Let’s see how to do this!

You need brown sugar (dark or light) cold butter and some all-purpose flour. Also a few drops of water/vanilla extract

Place the cold butter cubes, sugar and flour in a food processor. Process in ‘dough’ mode until it represents large bread crumbs. Add a teaspoon of water/vanilla extract and keep processing until it start to come together (1-2 minutes)

When it comes together like this, take the mixture onto a non stick surface and form a ball

Place this in between two sheets of parchment paper and roll out until very thin (about 3 mm thickness)

This is the rolled out paste. If your paste starts to get too soft or sticky, place in the fridge until hardened and continue to roll again.

Once done place this in the freezer for about an hour or until very hard

Once frozen, you can cut out the shapes to go on the choux.
Use a pairing knife to cut the rectangles.
I use the back of a metal piping tip(nozzle) to cut round shapes. Once cut, keep the shapes in the freezer until needed

The shape should be slightly smaller than the choux you piped. Check next picture below.

Place the craquelin disk on the choux pastry, just before you place the tray in the oven.

Rectangles go on the éclair shapes.

Place the craquelin just before you bake. If you let this sit, the paste will start to melt.

Baked choux bun with craquelin top

Baked éclair with craquelin top

We did talk about several ways to bake the choux. Lets compare and contrast the results. I am not saying any method is better than the other. You can choose how you want yours to look like and stick with it.

How the eclairs baked up

How the choux buns baked up

Now that we have sorted out the choux pastry, let’s see what options do we have for the filling and how to decorate these.

Decorating and filling

You can fill the choux buns with
– whipped cream ( cream and vanilla whipped up to stiff peaks)
– chantilly cream (1 cup cream + 2tbsp powders sugar+ vanilla, whipped up)
– diplomate cream ( custard folded with whipped cream or thickened using gelatin)
– mousse (chocolate mousse, berry mousse, coffee mousse etc.)
– thick custard (pastry cream)

Raspberry mousse filled eclairs decorated with a Ruby chocolate ganache Chocolate ganache covered eclairs filled with diplomat cream

Choux buns (profiteroles) are served with a chocolate sauce or runny chocolate ganache. It is common to use caramel, butterscotch sauce these days.

To make a ganache
All you need is 1 part semi-sweet chocolate and 1 part cream in weight.
eg: 200g chocolate + 200g cream

Place the chocolate in a heat proof bowl. Bring the cream to a boil and pour over the chocolate. Let it sit for a minute or two. Then using a spatula, slowly mix the chocolate and cream until all the chocolate is dissolved and it looks smooth and silky. Do not rush this process. And be gently, so you don’t get air into the mixture.

chocolate ganache

Let the ganache cool a little bit, so that it is thicker. This way it is easier to dip and the ganache won’t run too fast down the sides. As soon as you dip the shells, place them in the fridge to set the ganache.

Once the ganache is set you can decorate them further

How to fill

To fill a choux bun, make a hole at the bottom using a skewer or a tooth pick

To fill an éclair, make two holes on far ends.

Pipe halfway though one hole and the other half through the other. When you see filling pushing out from the other end, you are sure there are no gaps in between.

Use a nozzle with 3mm opening for piping or you can use a special nozzle designed specifically for this purpose.

Filled profiteroles can be then dipped in chocolate ganache

If you have used craquelin, then all you have to do is fill the buns or eclairs and you are done!

You can split open the choux buns or eclairs and sandwich the two pieces instead of filling them. This is great if you want to show off the filling and also adds height to the product. These are less stable and need to be kept in a fridge or consumed relatively quickly.

Éclair sandwich

cream puff sandwich

It is often a good idea to split open the shell and dry it off in an oven before you sandwich. This will prevent the shells going soggy too quickly

Filled eclairs should be eaten fresh for the maximum enjoyment. The longer they set, the softer the shell will be. Also the filling may go off if you let it sit at room temperature for longer. If you want to store filled eclairs, you can do so. Place in an air tight container and refrigerate. The shells will go a bit soggy (soft) but still be delicious.

Watch the video: Himbeertorte - schnell und einfach nachgemacht. Sallys Welt (October 2021).