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Blackberry Cream Puffs

  • Yield: 12 large cream puffs 1x


Slightly adapted from Sweeter of the Vine, page 80 (Ten Speed Press, 2016).


  • Cream Puffs
  • 1 c. water
  • 6 tbsp. unsalted butter
  • 1 tbsp. pure cane sugar
  • 1/4 tsp. kosher salt
  • 1/2 c. unbleached all-purpose flour
  • 1/2 c. white whole wheat flour
  • 5 large eggs, divided
  • turbinado, for topping
  • Blackberry Sauce
  • 3 c. blackberries
  • 1/3 c. pure cane sugar
  • 2 tbsp. lemon juice
  • 4 rosemary, sage, or thyme twigs
  • Topping
  • 1 c. heavy cream
  • 2 tbsp. pure cane sugar
  • 1 tsp. pure vanille extract
  • 1/2 c. mascarpone


  1. Make cream puffs 1-2 hours before serving. Preheat oven to 425°. Line a baking sheet with a Silpat or parchment paper. Set aside. Into a saucepan, add water, butter, sugar, and salt. Melt butter completely, and bring to a rolling boil. Remove from heat. Pour in flour and whisk to combine. Mixture will be thick and pasty. Allow mixture to cool for a minute or two so we don’t cook the eggs. Then add in 4 eggs, one at a time, incorporating completely before the next addition. Place pastry dough into a wide-mouth piping bag or into the corner of a ziplock bag. Cut the tip. Pipe out 12 large puffs. With a wet finger, gently press down the points. In a small bowl, whisk the remaining egg. Brush each puff with the egg wash and sprinkle semi-generously with turbinado. Place in oven and bake from 25-30 minutes. Pastries will puff and golden. Allow to cool completely before filling.
  2. Make blackberry sauce. In a sauce pan, add 2 cups of the berries, sugar, lemon juice, and herb sprigs. Smash fruit using the back of a fork or a potato masher. Heat for 7-10 minutes on medium heat until sauce begins to thicken. Allow to cool. Remove herb sprigs. Add in the remaining berries, lightly smashing to combine. Store covered in the fridge until ready to serve. This can be made ahead of time.
  3. Make whipped cream. In a large bowl, add cream, sugar, and extract. Using an electric mixer, mix together until soft peaks form. Add in the mascarpone and mix until medium peaks form. Store covered in the fridge until ready to serve. This can be made ahead of time.
  4. Assemble. Just before serving, carefully remove cream puffs from baking sheet. Cut open using a serrated knife. Spoon on blackberry sauce and top with cream. Serve immediately.


I adapted Yossy’s recipe to our pantry, swapping out the rye flour called for with white whole wheat flour. I swapped the sage for the rosemary, and the pearl sugar for turbinado. I added a bit more sugar from the original recipe since I used out of season blackberries.

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