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Cream Puffs With Balsamic Berries

Cream Puffs With Balsamic Berries

Nutrition Facts
  • cal. (kcal) 254
Cream Puffs With Balsamic Berries
  • Makes: 12 servings
  • Prep: 10 mins
  • Bake: 35 mins at 400°F
  • Cook: 3 mins
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Ingredients

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Cream Puffs:
  • 1 cup water
  • 1/2 cup (1 stick) unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 eggs
Berry Topping:
  • 1/4 cup balsamic vinegar
  • 2 tablespoons light-brown sugar
  • 1 teaspoon grated orange rind
  • 1 tablespoon orange-flavored liqueur
  • 1 pint blueberries
  • 1 pint raspberries
  • 1 pint strawberries, hulled, sliced
Whipped Cream:
  • 1 cup heavy cream
  • 2 tablespoons confectioners sugar
  • 1 tablespoon orange-flavored liqueur

Directions

Cream Puffs:
  1. Heat oven to 400 degrees F. Bring water, butter, salt to boil in saucepan over high heat. Add flour all at once; stir until ball forms. Cook, stirring, 1 to 2 minutes.
  1. Transfer dough to bowl. Add eggs, 1 at a time, beating with wooden spoon after each. Continue to beat until shiny and smooth.
  2. Spoon dough into large pastry bag without tip. Pipe 12 puffs (2 inch) onto ungreased baking sheets, 2 inches apart.
  3. Bake in 400 degrees F oven 35 minutes or until puffed and golden. Turn oven off. Let puffs stand in oven 10 minutes, door ajar. Transfer puffs to rack; let cool. (Can be made 2 days ahead; store airtight at room temperature.)
Topping:
  1. Mix vinegar, sugar, rind in microwave-safe 2-cup measure. Microwave on high 3 to 3-1/2 minutes, until thin syrup; mixture will thicken as it cools. Toss syrup, 1 tablespoon liqueur with berries in bowl just before serving.
Whipped Cream:
  1. Beat cream until foamy. Add sugar and liqueur; beat until soft peaks form.
  1. Halve puffs horizontally; remove wet dough from centers. Spoon 2 tablespoons cream on each bottom, then 1/3 cup topping. Cover with tops.

Nutrition Information for Cream Puffs With Balsamic Berries

Servings Per Recipe: 12
PER SERVING: 254 cal., 17 g total fat (10 g sat. fat), 119 mg chol., 82 mg sodium, 21 g carb. (3 g fiber), 4 g pro.