Pungent and sweet, balsamic vinegar makes a delicious dressing for the trio of fresh berries that fill these cream puffs. Keep this dessert in mind when you visit the farmers' market and can't resist the berries.

Source: Family Circle

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Recipe Summary

prep:
10 mins
bake:
35 mins
cook:
3 mins
total:
48 mins
Servings:
12
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Ingredients

Cream Puffs:
Berry Topping:
Whipped Cream:

Directions

Cream Puffs:
  • Heat oven to 400°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.

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  • Transfer dough to bowl. Add eggs, 1 at a time, beating with wooden spoon after each. Continue to beat until shiny and smooth.

  • Spoon dough into large pastry bag without tip. Pipe 12 puffs (2 inch) onto ungreased baking sheets, 2 inches apart.

  • Bake in 400°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:
  • 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.

Instructions Checklist
Instructions Checklist
Whipped Cream:
  • Beat cream until foamy. Add sugar and liqueur; beat until soft peaks form.

  • Halve puffs horizontally; remove wet dough from centers. Spoon 2 tablespoons cream on each bottom, then 1/3 cup topping. Cover with tops.

Nutrition Facts

254 calories; fat 17g; cholesterol 119mg; saturated fat 10g; carbohydrates 21g; insoluble fiber 3g; protein 4g; sodium 82mg.
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