Earl grey tea adds floral flavour to these white chocolate ganache cream puffs, filled with a blueberry whipped cream. Topped with a pretty blueberry glaze, these little choux pastries will knock your socks off every time.
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 feeling 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 chocolate ganache 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.
Blueberry Whipped Earl Grey Chocolate Ganache Cream Puffs
- Mixing bowl
- Rubber spatula
- Rolling Pin
- 2 inch circle cookie cutter
- Stand mixer
- Piping bag
- Round piping tip
- baking sheet
- Wooden spatula
Blueberry Whipped Cream
- 1 ¼ cup heavy cream
- 1 vanilla bean, split and seeds scraped
- 1 cup blueberries
- 3 tablespoons granulated sugar
Whipped Earl Grey Milk Chocolate Ganache
- 4 oz. 36% milk chocolate, I used Valrhona Caramelia
- 1 cup heavy cream
- 3 earl grey tea bags
- FOR CRAQUELIN
- In a medium bowl, combine all ingredients and mix with rubber spatula until smooth.
- Roll out the craquelin dough to ⅛ inch (0.3 cm) in thickness. Use a cookie cutter and cut out twelve 2 inch (5 cm) circles. Set aside.
- FOR CHOUX PASTRY
- Preheat oven to 350°F (180°C).
- In a saucepan, combine the water, milk, sugar, salt, and butter. Bring to a boil, remove from heat, and immediately add in all the flour. Quickly stir in the flour, using a rubber spatula, and return saucepan back over medium-high heat.
- Continue to stir the mixture, without stopping, until the paste is smooth and shiny, about 1-2 minutes. It will pull away from the sides of the pan and leave a thin coating of cooked paste on the bottom when ready. The texture should resemble mashed potatoes.
- Transfer the paste to a stand mixer bowl fitted with the paddle attachment. Mix on low for the choux to cool down.
- While the mixer is running on medium, gradually stream in the lightly beaten eggs. Mix until well combined.
- Transfer the pâte à choux to the prepared piping bag with a round tip.
- Pipe out 12 choux mounds onto the prepared baking sheet, leaving roughly 2 inches (5 cm) between each puff.
- If you are making choux with a craquelin top, this is when you want to add the craquelin to the choux mounds.
- Place the baking sheet in the oven and immediately bake choux puffs for 35 minutes.
- Rotate the baking sheet and turn down the oven to 325°F (160°C), then bake for 10 minutes more until choux are deeply golden.
- Remove from oven and set on wire rack to cool.
- FOR BLUEBERRY WHIPPED CREAM
- In a sauce pan over medium heat, combine blueberries and sugar.
- Carefully mash blueberries with a wooden spatula and allow mixture to boil.
- Boil until mixture reduces to approximately ¼ cup of liquid. Strain mixture, set liquid aside, and let cool.
- With a whisk attachment, whip heavy cream until medium-stiff peaks.
- Add vanilla bean and blueberry syrup.
- Mix until incorporated.
- FOR WHIPPED GANACHE
- Finely chop the milk chocolate and place into a bowl.
- In a saucepan, bring the heavy cream with tea bags to a boil. Once mixture has boiled, allow tea bags to steep for at least 30 minutes.
- Pour milk mixture over the chopped chocolate and let sit for 1 minute.
- Whisk the chocolate mixture until thoroughly melted and combined. Set in the refrigerator to chill, at least 4 hours.
- Once chilled and ready to use, transfer the ganache to the bowl of stand mixer fitted with the whip attachment. Whip ganache to medium-stiff peaks.
- Transfer to a piping bag fitted with a medium round pastry tip to pipe into choux pastries once baked.