Saskatoon Cream Puffs

By shauna

Substitute strawberries, blueberries or blackberries for a different spin on this delightful dish!

Ingredients

• For Pastry:
• 2 C. All-Purpose Flour
• 1 Tbsp. Baking Powder
• 1/2 tsp. Salt
• 1/2 C. Butter, chilled & cut into cubes
• 3/4 C. 18% Cream or 2% Milk
• Granulated Sugar For Dusting
• For Filling:
• 4 C. Fresh Berries
• 1/3 C. Granulated Sugar
• 3 Tbsp. Cointreau Or Orange Juice
• 2 Tbsp. Lemon Juice
• 2 tsp. 11/2 C. Whipping Cream
• 1/4 C. Icing Sugar
• 1 Vanilla Bean, seeds scraped out
• Icing Sugar For Dusting

Preparation

Step 1

For the pastry, preheat oven to 425. In a food processor, blend the flour, baking powder & salt till combined. Add the butter cubes & process till the mixture is crumbly. Place the flour mixture in a lg. bowl & make a well & using a fork, slowly stir outward, working the mixture into a dough. Be careful not to over process; the mixture should be lumpy. Turn out the dough onto a lightly floured surface & knead four times. The mixture will now hold together, but there will still be lumps. Gently pat or roll out the dough into a 1" thick circle. Cut out 8 rounds with a cookie cutter or a lg. juice glass dipped in flour. Place the rounds on an ungreased baking sheet & brush the tops with a sm. amount of milk or cream, then sprinkle with the sugar. Bake for 12-15 min. To make the filling, rinse the berries in cold water & place them in a lg. bowl, removing any damaged fruit. Sprinkle berries with the sugar. In a separate bowl, combine the Cointreau, lemon juice & lemon zest. Pour the liquid over the berries & toss gently to coat. Cover with plastic wrap & refrigerate. Whip the whipping cream till soft peaks form. Add the icing sugar, 1 Tbsp. at a time, till the desired sweetness is reached, then fold in the vanilla seeds; cover & refrigerate till ready to assemble. To assemble, split the warm puffs in half horizontally & brush the insides with a little butter. Pile the bottom halves evenly with the whipped cream. Top each with 1/3 C. of the berry mixture & replace the tops. Sprinkle with the icing sugar & serve.