Many years ago I attended a Tupperware party where the hostess served freshly baked choux puffs filled with real lightly sweetened whipped cream and fresh strawberries. I remember thinking that even though the dessert was very simple, it was absolutely ethereal. I haven’t forgotten that amazing dessert and over the years have prepared miniature puffs for catering jobs and larger ones for dessert with friends. Although this doesn’t seem very fancy, it is one of those desserts that signals that you care about those you are serving. Choux shells aren’t difficult to make, but somehow non-bakers are afraid of them. Step-by-Step Instructions for Choux Shells are on this Desserts site, and will make it possible for you to make beautiful cream puffs and éclairs with very little effort and perfect results every time.

I love serving these filled with strawberries, raspberries, blueberries, and blackberries because not only are they delicious, but they give the dessert a Patriotic theme which is perfect for those who love America. Serve these Patriotic Puffs for Armed Forces Day, Flag Day, Memorial Day, and the Fourth of July. Actually, they are good any time of year, and you can use any fruit that is available at the time.

12 Puffs

1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup flour
4 eggs

2 cups fresh berries, blackberries, blueberries, strawberries, raspberries
1/2 cup sugar

2 cups heavy whipping cream
1/2 cup powdered sugar

powdered sugar, for dusting

1. Preheat the oven to 400°.
2. Line a baking sheet with parchment or Silpat.
3. Place the water, butter, and salt in a saucepan and bring to a boil.
4. When the butter has melted, add the flour all at once and stir over medium heat until all moisture is absorbed and the mixture forms a ball that doesn't separate.
5. Remove from heat and dump into a mixing bowl with a K-hook; let the machine run a minute or two to cool the mixture slightly.
6. With the mixer running, beat in the eggs, one at a time, until the batter is smooth (you can do this by hand, if you don't want to use your mixer). Scrape the mixture into a decorating bag.
7. Squeeze the choux paste onto the prepared baking sheet into balls about the size of golf balls.
8. Use a wet finger to smooth the tops so they are not pointy.
9. Bake about 30 minutes or until puffed. Let cool.
10. Meanwhile, mix the berries with the 1/2 cup sugar. Stir well and let sit.
11. Whip the heavy cream with the powdered sugar until stiff peaks form.
12. Assembly: Cut each puff almost in half through the middle; open up and fill with dollops of whipped cream, then berries.
13. Fold the top over, sprinkle with a little powdered sugar, and serve.

Amount Per Serving
Calories 220 Calories from Fat 106
Percent Total Calories From: Fat 48% Protein 7% Carb. 45%

Nutrient Amount per Serving
Total Fat 12 g
Saturated Fat 7 g
Cholesterol 99 mg
Sodium 161 mg
Total Carbohydrate 25 g
Dietary Fiber 0 g
Sugars 8 g
Protein 4 g

Vitamin A 10% Vitamin C 23% Calcium 0% Iron 3%