If there was ever a frugal “cheat” of a dessert, Profiteroles, or Cream Puffs, as they are often called, have to be it. Easy to make, requiring no special equipment, although a piping bag & tip is nice, inexpensive, and make ahead. And once made, they can be filled & topped with all kinds of deliciousness. What more could one want?
Well, maybe you’d like to look like a culinary genius? A fancy chef? A Master in the kitchen? Well, these do that, too. Honestly, I don’t know why they’re not seen more. Perhaps they’re just a bit old school? Maybe a bit la di da or tea party “ish?” That’s a perception that needs to change.
With these Profiteroles, I’ve used a gorgeous filling of Mascarpone Cheese and I’ve topped them with a super simple Blueberry Compote. All that’s left to do, perhaps, is a light dusting of powdered sugar. Oh, and the eating…
On his first bite, my Dad said “Damn, Mollie” rather sharply – I thought there was something wrong. I thought he was yelling at me – seriously, I don’t think I’ve heard those words come out of him since high-school when I heard them so often I thought I’d have to change my license to match! Then he went on and on and on about the Cream Puffs.
How he hadn’t tasted anything like these in 50 years. How good they were. Then the little noises started! And a look of sheer contentment with a touch of bliss. See, that’s all I need. Little happy noises. And maybe another one of these babies.
I kept the cost down on these by making my Mascarpone Cheese (Start the day before; the cheese needs to be strained for about 12 hours) and using sales priced ingredients. Cream can usually be bought on sale – it’s often on sale during holiday weeks and keeps for several weeks.
The blueberries are often on special throughout the season – although you may wish to try other berries or fruit, too. Or maybe you’d rather not use fruit, but instead, drizzle with chocolate or caramel.
Cream Puffs with Mascarpone Filling & Blueberry Compote
Preheat oven to 425 degrees F when ready to bake.
- 1/2 cup water
- 1/4 cup butter
- pinch salt
- 1/2 cup flour
- 2 large eggs
In a medium saucepan, combine water and butter. Bring to a boil. Mix together flour and salt in a small bowl. Add all at once to the saucepan, stirring well and remove from heat immediately.
In a small bowl, whisk eggs. Add to pan and beat well with a wooden spoon until dough is tacky, shiny and smooth.
If desired, the flour mixture may be transferred to a mixing bowl and electric beaters may be used.
Cover and chill for one hour.
Line two baking sheets with parchment. Using a tablespoon or a piping bag, place about a tablespoon of the mixture onto the sheets, allowing a generous space between each. The dough may be very sticky. Wet a finger to smooth off any “tip” at the top.
Bake in preheated oven for ten minutes. Reduce to 400 F and continue to bake for a total of about 20 to 25 minutes or until well puffed and golden brown.
Set aside to cool.
- May be made ahead a day; store in an airtight container after they’re cool.
- May piped or placed on parchment lined sheets and then frozen. After they’re frozen, remove from the baking sheet and gather together in a Ziploc bag (fold parchment and place in bag). When ready to bake, place on parchment lined sheets and bake from a frozen state. A minute or two may be needed to be added to the cooking time.)
- 1 cup whipping cream, whipped
- 8 ounces Mascarpone cheese, room temperature
- 1/4 cup powdered sugar
- 1 teaspoon vanilla
- pinch of salt (optional)
Whip the cream and set aside. Add Mascarpone, powdered sugar and vanilla to a mixing bowl. Whip until the Mascarpone is light and fluffy. Fold in the whipping cream by hand.
- 1 pint of Blueberries, rinsed and still wet
- 1 tablespoon sugar (or more)
In a small saucepan add the blueberries while they’re still wet from rinsing. Add the tablespoon sugar.
Heat over medium heat until a few of the berries have began to pop and juices are turning to a syrup, several minutes. Taste and add more sugar, if desired.
Remove to a bowl and refrigerate until cool.
Cut cream puffs in half horizontally. Remove a bit of the center if they aren’t completely hollow. Fill (piping works beautifully for this) the bottom with the Mascarpone Filling, bringing the filling up about 1 1/2″. Top each with the tops.
When ready to serve, drizzle each with a bit of the Blueberry Compote. Sprinkle with powdered sugar if desired.
By the way, I have big news! I’ll tell you more about it in my next post, but in the meantime, here’s a little “teaser!”
Today, of course, I’ll be linking to our very own Throwback Thursday Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!
Click over to our latest Throwback Thursday post for links to their blogs and social media, rules and more info or, as always, to see all the links or add your own, click on the little blue frog, below.
And, as I do almost every Friday, I’ll be linking up to Angie’s Fiesta Friday Number 129! Many of my fave bloggers hang out there every weekend and this week’s co=hosts are co-hosts this week are Jhuls @ The Not So Creative Cook and Colleen @ Faith, Hope, Love & Luck.
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