These Blackberry Basil Cream Pastries contain blackberry flavored whipped cream threaded with chopped fresh basil. Additionally, the blackberry cream is topped with chopped fresh blackberries and sandwiched between homemade pastry. Cream puffs or windbeutel in German are easy to create.
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I’ll never forget the time I first made choux pastry. I was like, “that’s it?” It seemed so complicated. Consequently, I was shocked by how easy it is to make. Furthermore, these Blackberry Basil Cream Pastries include a shortcut. To incorporate the last three eggs, transfer the pastry batter to a mixer and beat the eggs in. This ensures even incorporation of the eggs. Also, it’s a lot faster and less tedious than beating the eggs into the choux by hand.
Finely chopped pieces of fresh basil are folded into the whipped cream. Additionally, I stuck a basil leaf inside for presentation and extra flavor. However, feel free to leave the basil out of this Blackberry Basil Windmill Pastries recipe entirely.
Make sure you strain the blackberry puree. If you don’t those pesky little seeds can really disrupt the taste flow of the whipped cream.
For the filling in these Blackberry Basil Cream Pastries, incorporate the blackberry puree into the whipped cream in two ways: Firstly, mix it in thoroughly. The result is a pretty lavender color. Secondly, swirl it in with a fork. This way, the cream becomes a pretty two-toned variation. Either way, the cream tastes the same. It is purely a visual choice.
To pipe the choux, you will need a large open star tip and the corresponding coupler. I could not find my open star tip so I struggled with a closed star version. It was not fun.
Before serving, sprinkle powdered sugar over the whole shebang for extra pretty and sweetness.
Blackberry Basil Cream Pastries
Ingredients
For the Choux:
- 1/3 cup milk
- 1/3 cup water
- 1 pinch salt
- 1/2 cup unsalted butter
- 1+3/4 cups all-purpose flour
- 4 eggs
For the blackberry basil cream filling:
- 1 cup fresh Blackberries
- 1+1/2 cups heavy cream
- 1/4 cup shredded basil leaves plus a few for garnish
- 3 tablespoons powdered sugar plus some for dusting.
- 1 teaspoon pure vanilla extract
Instructions
Make the Choux:
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Place the milk, water, salt, and butter in a saucepan and bring to a boil. Stir in the flour.
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Keep stirring until the dough pulls away from the sides of the pot.
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Remove from heat and beat in one egg. Let cool for 10 minutes.
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Transfer to a stand mixer and beat in the other 3 eggs and let cool for 30 minutes.
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Preheat oven to 425 degrees Line a baking sheet with parchment paper.
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Fit a pastry bag with a large open star tip. Fill the bag with the choux and pipe it out onto the prepared baking sheet using a circular motion.
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Place in oven and bake for 30 minutes
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Remove from oven, let cool completely. Cut each pastry in half, horizontally.
Make the blackberry basil cream filling:
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Puree 1/4 cup of the blackberries and strain it to remove the small seeds. The rest cut into small pieces.
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Beat the whipped cream until stiff peaks form.
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Beat in the vanilla and 2 tablespoons of powdered sugar.
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Fold the blackberry puree and chopped basil into the cream.
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Add the puree to the cream one tablespoon at a time in streaks.
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Place the bottom pieces of the Choux pastry on a serving plate.
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Evenly distribute the cream on top. Scatter the blackberry pieces over the cream.
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Place the tops over the cream. Sprinkle the tops with powdered sugar. Garnish with extra basil and blackberry pieces and serve.
Like these Blackberry Basil Cream Pastries? Also, try some of these other pastry recipes:
