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5 from 1 vote

Blackberry Lime Cream Puffs

Light and fresh cream puffs. Great for parties; they're so refreshing in the summertime!
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Dessert
Cuisine: French
Keyword: blackberry, choux pastry, cream puff, lime, pastries, pastry, pate a choux, profiterole
Servings: 30 Puffs

Ingredients

For the Cream Puff:

  • ½ cup Unsalted Butter
  • 1 cup Water
  • 1 cup All-Purpose Flour
  • ¼ teaspoon Kosher Salt
  • 4 Eggs

For the Filling:

  • 4 ounces Cream Cheese (room temperature)
  • ⅓ cup Powdered Sugar
  • ¾ tablespoon Lime Zest
  • 1 teaspoon Lime Juice
  • ¼ teaspoon Vanilla Extract
  • 1 cup Heavy Whipping Cream
  • 1½ cups Fresh Blackberries

Instructions

For the Cream Puffs:

  • Preheat oven to 425°F.
  • In a large pot on the stove, bring the water and butter to a boil.
  • Once boiling, stir in the salt.
  • After the salt is stirred in and dissolved, add the flour and stir together with a wooden spoon until it forms a large, gelatinous ball.
  • Transfer the hot dough ball to a clean large mixing bowl. Allow to cool for 2 minutes.
  • Add your eggs one at a time, stirring by hand with the wooden spoon to fully incorporate the egg into the dough. Once the first egg is completely incorporated, add the second and repeat the stirring process. For the first half of stirring, the dough will look separated and like there is no hope, but keep stirring, and I promise the dough will come together.
  • Once all of the eggs have been added in, transfer the dough to a piping bag.
  • On a parchment lined baking sheet, pipe tablespoon sized dollops of dough. If you do not have a piping bag, you can use a spoon to drop the dough on.
  • Bake the cream puffs until golden brown, 20-25 minutes.
  • Allow cream puffs to cool and then either split them in half and sandwich the filling between the halves (like in my pictures), or use a pastry bag to pipe the filling inside of them.

For the Blackberry Lime Cream:

  • In a large bowl, beat the cream cheese, powdered sugar, lime zest, lime juice, and vanilla with a hand mixer until smooth.
  • While mixing, slowly pour in the heavy whipping cream and whip until the cream can hold a stiff peak.
  • Add the blackberries and mix in until most are broken down and only a few chunks remain.
  • Add the filling to your cream puffs, top with a bit more lime zest and powdered sugar, and enjoy!