Haniela's: Seashell Cream Puffs with Blueberry Mousse

Seashell Cream Puffs with Blueberry Mousse

Monday, July 11, 2016



We love cream puffs! I make them quite often actually. Once a month at least. I usually fill them with German Vanilla Buttercream, dust them or drizzle them with  melted dark chocolate. They are so delicious and easy to make.


Seeing all the seashell desserts on pinterest  got me thinking, what if I made seashell cream puffs. It's not impossible, right?
To make seashells I used my favorite pate choux dough recipe, it uses oil instead of butter and for the filling I used scrumptious and summery blueberry mouse and German Vanilla Buttercream.
For the pearls I used Sixlets Candy and fresh blueberries.


To make Seashell Cream Puffs you need:

Pate Choux Dough
Fillings : I used Blueberry Mousse  and German Vanilla Buttercream

Here is a video how to make pate choux  dough and German Vanilla Buttercream




 Blueberry Mousse

To make Fruit (makes about 1 cup puree)

500grams/18oz grams fresh blueberries
1/2cup brown or white granulated sugar, you can use less if fruit is really sweet
juice of one lemon

Wash blueberries and cook  them with  brown sugar and lemon juice  on medium heat, stirring occasionally, especially in the beginning stir more frequently, once they become  soft, let them simmer for another 10 minutes. Remove from heat  process in the blender of food processor, strain through a fine mesh sieve and reserve for later use. Store in the fridge. You can use fruit puree as a sauce with your ice cream, in your yogurt or you can make delicious mousse.
Fruit puree can be made ahead of time.

Gelatin

1 tbl gelatin
3tbl water

Using a small dish or a cup, bloom gelatin in the water for about 5 minutes, then  use microwave,  for 5-8 seconds, until dissolved, stir well. Let dissolved gelatin cool to room temperature.

Fruit Puree + Gelatin
Into a bowl pour some of the fruit puree add dissolved and cooled gelatin, stir well, and then add remaining fruit puree, stir well. Fruit puree and gelatin should be both at room temperature.

Swiss Meringue
3egg whites
3/4 cup granulated sugar
pinch of salt

Place the egg whites, sugar and pinch of salt in a clean bowl of your mixer and place it over a pot of simmering water, whisking constantly, until sugar is dissolved, egg whites will get too hot to touch.. Once your egg whites get too hot to the touch, continue whisking for about 2 more minutes, then remove from heat and using a hand or  a stand mixer and whip it on high  until it is stiff and it has cooled off  a bit.

Whipped Heavy Cream

1cup heavy whipping cream


Using a mixer or a whisk, whip the cream until stiff peaks are formed.

Meringue + Whipped Heavy Cream
In a large bowl fold meringue into the whipped heavy cream.


Final Fold - fruit purre with gelatin + whipped cream with meringue

Gradually whisk in  whipped heavy cream/meringue into the fruit puree.

At this stage mousse wasn't stiff enough to pipe, chill the mousse until it starts to set up, 30 minutes or so. Fill the piping bag fitted with a round piping tip, pipe on cupcake or other desserts.

Pipe mouse onto the bottom halves of a cream puff, place the tops on the mousse pressing slightly in the back, keeping the front wide open. Then gently press a contrasting pearl into the mousse.I used Sixlets for the pearls.
Chill for at least 4 hours or overnight.


Another filling variation - you can use is Vanilla German Buttercream and for the pearl you can use a fresh blueberry. It's super tasty and really pretty too.

See how I made the Seashell Cream Puffs Shells and  Blueberry Mousse

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