Cream Puffs:

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.

Notes:

• May be made a day ahead; store in an airtight container after they’re cool.
• May be piped or dolloped 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 need to be added to the cooking time.)

Mascarpone Filling:

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.

Blueberry Compote:

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.

To assemble:

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.