Cream Puffs with Fresh Berries and Ice Cream Filling
Homemade cream puffs are filled with ice cream and the whipped cream is kept for on top with fresh berries. A fantastic show stopper summer dessert.
Keyword cream puff recipe
Prep Time 30minutes
Cook Time 25minutes
Total Time 55minutes
Homemade Cream Puffs from Scratch
Berry Filling and Topping Ingredients
2 cupsfresh blueberries
2 cupsfresh strawberries
vanilla ice cream
Preheat the oven to 375F. Line one large cookie sheet with parchment paper and set aside.
In a medium saucepan over medium heat, add the butter, water, salt, sugar. Place over medium heat, until the butter is melted and the water comes to a boil.
While waiting, measure out the flour. As soon as the water boils, remove it from the heat add all your flour at once and quickly beat it together. Once blended place back on the heat.
Stir the mixture constantly. In about three minutes it will start to leave a layer on the bottom of the pot, and pull away from the sides. Remove from the heat.
Put the dough in the bowl of a mixer with the paddle attachment. Mix in on low speed for one minute allowing it cool.
The beater keeps running as you add each egg, so I suggest breaking each egg into a separate bowl first, checking for shell and then pouring it into the dough.
Increase the mixer speed to medium and add one egg, beat for about a minute, making sure the egg is incorporated.
Add the second egg, mix until incorporated, about a minute.
Add the third egg, and let it beat until incorporated for about a minute. By now your dough will start to bind together, and look similar to a bowl of messy egg noodles.
Finally, add the fourth extra large egg, beat for a minute and the dough will emerge into something recognizable as a dough.
Use the dough immediately. Start scooping it out into the parchment lined baking sheet.
Using a metal tablespoon scoop out your dough. Use a plastic spatula to help slide the dough off the spoon onto your pan. (Each spoonful is about 1/3 cup)
Remove the cream puffs from the cookie sheet and let cool for at least an hour. You can keep them in the fridge overnight in an airtight container and serve the next day if you want to.
Cream Puff Filling
With a serrated knife cut off the top 1/3 of your cream puff to expose the light airy center.
Place fresh well-drained berries in the bottom and top with ice cream. Today I used blueberries and strawberries with vanilla ice cream for this cream puff recipe. Put the top back on. Add a little dollop of whipped cream and some berries for garnish. Sprinkle with icing sugar.
For a crowd, you can serve the cream puffs pre-sliced, with all the different toppings on the side and let everyone serve themselves buffet style.