Blueberry Creamed Puffs
Makes 16 puffs
For the puffs:
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
1 teaspoon plus 2 tablespoons sugar
1 teaspoon kosher salt
1 cup all-purpose flour
6 large eggs
2 1/2 cups heavy cream
For the glaze:
1/2 cup fresh blueberries
2 tablespoons lemon juice
1 tablespoon water
1 1/2 – 2 cups powdered sugar
Line 2 baking sheets with parchment paper. Fit 1 large pastry bag (or a plastic freezer bag with 1/2-inch cut from one bottom corner) with plain 1/2-inch tip.
Bring all your tasty white things like milk, butter, 1 tsp. sugar, salt, and 1/2 cup water to a boil in a medium saucepan over medium heat, stirring occasionally—like a light tease, we’re just getting started. Add flour all at once; reducing the heat to medium-low. Now crank it up to foreplay when you stir vigorously with a wooden spoon until a dough forms and pulls away from sides of pan (like your boyfriend when you ask about his ex)—it should take about 1–2 minutes. Continue beating vigorously until a thin dry film forms on bottom and sides of pot, about 1 minute. Transfer to a bowl because you’re both probably exhausted.
Add 1 egg and stir vigorously with wooden spoon until egg is incorporated and dough looks dry again, about 2 minutes. (*Warning: this is the ONLY time you will be instructed to let something go dry in this blog*) Repeat with 4 more eggs, adding one at a time and stirring vigorously to incorporate before adding the next. Dough should be smooth, shiny, and thickened.
Spoon dough into prepared pastry bag; piping out 3 inch peens on prepared sheets—because size doesn’t matter where the mouth is concerned. Make sure to leave 2 inches between peens.
Arrange racks in upper and middle thirds of oven and preheat to 450°. Whisk remaining egg with 2 tsp. water and brush dough rounds all over with egg wash.
Transfer your peen-laiden baking sheets to oven and then turn the oven off. After 10 minutes, heat oven to 350° and bake for 10 minutes. Rotate pans front to back and top to bottom; continue baking until they’re erect and deep golden brown all over, about 10 minutes longer (puffs will deflate if removed from oven before fully baked). Transfer puffs to a wire rack and let cool completely.
Using a serrated knife, gently slice lengthwise until the top half of each peen puff comes off and transfer tops to a plate. With your finger, gently push down the soft film of cooked dough inside each puff.
Prepare a second pastry bag (or freezer bag) with 1/2-inch open-star tip. Beat heavy cream and remaining 2 Tbsp. sugar in a large bowl until soft peaks form. Spoon whipped cream into prepared pastry bag, and then fill each peen with a generous serving of cream. Like, ‘a sailor who’s just returned home’ generous.
Make the glaze by placing the blueberries, lemon juice and water in a small saucepan over medium heat. When the blueberry balls burst and release their juices, use an immersion blender or a blender to puree the blueberries. Whisk in the powdered sugar in 1/2 cup increments until smooth and you achieve your desired consistency, using a little more or less as necessary. Drizzle over the top of each puff and eat these peens meant for queens.