Based on the amount of choux I have made in the last little while, I could start a blog dedicated to cream puffs. Maybe I could include an eclair or Paris-Brest recipe in that blog to keep things interesting. I could call the blog Choux Corner, If the Choux Fits, or some other terrible pun involving the pronunciation of ‘choux’ (which actually sounds a lot like ‘shoo’ than ‘cho’).
Choux pastry is extremely versatile and is the base of many great pastries. For our recent Tutorial Tuesday, we shared a basic choux pastry recipe and craquelin recipe which would work as a great starting point for cream puffs, éclairs, or if you’re filling ambitious, a croquembouche (a tall impressive tower of profiteroles). Today we will be focusing on a cream puff — a cream puff filled with the dreamiest whipped earl grey chocolate ganache and blueberry whipped cream.
I steeped earl grey tea in the heavy cream before combining it with a 36% Caramelia chocolate from Valrhona, which you need to get your hands on if you have not tried it before. It is then whipped into a lush ganache and filled inside the base of the choux. The whipped cream is coloured and flavoured by a simple stove top blueberry syrup. If you had any extra blueberries, you can whip a simple blueberry glaze for the little hats of your cream puff. I topped mine of with a few gold sprinkles for good measure. That last step is completely optional but a little gold never hurt.