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Blueberry Cream Puff Cake
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Blueberry Cream Puff Cake

This Blueberry Cream Puff Cake features delicate choux pastry layers filled with fluffy vanilla cream and sweet homemade blueberry sauce. A beautiful, creamy dessert that's perfect for sharing!
Course Dessert
Cuisine American, poland
Keyword Blueberry Cake, Blueberry Cream Puff Cake
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings 12

Ingredients

For the Choux Pastry:

  • - 125 g butter or margarine ½ cup
  • - 240 ml water 1 cup
  • - 125 g all-purpose flour 1 cup
  • - ½ tsp salt
  • - 4 eggs
  • - 1 tsp baking powder

For the Custard Cream:

  • - 960 ml milk 4 cups
  • - 60 g all-purpose flour ½ cup
  • - 60 g cornstarch ½ cup
  • - 2 egg yolks
  • - 85 g granulated sugar ⅓ cup
  • - 1 packet vanilla sugar or 1 tsp vanilla extract

After the Custard Has Cooled:

  • - 4 packets whipped cream powder
  • - 240 ml cold milk 1 cup

For the Blueberry Sauce:

  • - 150 g blueberries 1 cup
  • - 100 g granulated sugar ½ cup
  • - 240 ml water 1 cup
  • - 3 tbsp cornstarch

Instructions

Prepare the Blueberry Sauce

  • Place all the blueberry sauce ingredients in a saucepan over medium heat. Stir constantly as the mixture cooks and gradually thickens. Once ready, remove from the heat and leave it to cool completely. Transfer the cooled sauce into a piping bag for easy assembly.

Prepare the Cream Filling

  • Make the custard and allow it to cool completely. Add the cold milk and whipped cream powder, then beat until the mixture becomes smooth, airy, and wonderfully fluffy, with a light mousse-like consistency.

Step 1: Make the Choux Pastry

  • Place the water, butter or margarine, and salt in a saucepan. Heat over medium heat until the mixture reaches a boil and the butter has melted.
  • Add the flour all at once, stirring firmly until everything is combined. Continue cooking and stirring until the mixture forms a smooth, cohesive dough.
  • Remove the saucepan from the heat and set the dough aside to cool completely.

Step 2: Incorporate the Eggs

  • Once the dough has cooled, mix in the baking powder. Add the eggs individually, beating well with a mixer after each addition until fully incorporated. Take your time with this step, adding the eggs one by one will help you achieve a smooth, well-blended pastry mixture.

Step 3: Bake the Pastry Layers

  • Preheat your oven to 165°C (330°F).
  • Divide the prepared dough into two equal portions. Spread the first portion evenly into a springform pan or regular baking tray and bake for approximately 35 minutes.
  • Repeat the same process with the second portion, then leave both pastry layers to cool completely before assembling the cake.

Step 4: Assemble the Cake

  • Set the first cooled pastry layer inside your springform pan. Spread the prepared cream filling evenly over the surface, making sure it reaches the edges.
  • Fill a piping bag with the cooled blueberry sauce and pipe it generously throughout the cream layer, distributing it evenly for a lovely burst of blueberry flavor in every slice.
  • Gently place the second pastry layer over the cream and blueberry filling.

Step 5: Chill and Serve

  • Place the assembled cake in the fridge for at least 2 hours, allowing the cream to firm up and the layers to settle together.
  • Just before serving, finish with a generous dusting of powdered sugar. Slice into portions and enjoy this delicate, creamy blueberry dessert! ❤️