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
To make Fruit (makes about 1 cup puree)
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.
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.
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.
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.
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
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.