This week we celebrate my husband Brion’s birthday. As we grow older, it comes clearer everyday, what a special privilege it is to simply have each other to share life with. I have always appreciated Brion’s strong support of my endeavors and for being the ‘wind beneath my wings’. Since it’s the time of the year when those wonderful saskatoon berries are available, I thought they would be nice in some ‘birthday’ cream puffs.
There have been many terms used to describe the humble cream puff. While the basic four ingredient recipe remains the same, how the ingredients are prepared and baked led to many names …. choux, puff, profiterole and buns. Often they were created in elaborate shapes such as swans or pyramids and filled with chocolate or vanilla custard. What was once the dessert of royalty is now a bakery aisle staple. At most supermarkets the frozen ones are available but nothing beats the taste of homemade cream puffs.
Many would describe the taste of a saskatoon as having a sweet, nutty almond flavor. Like their apple cousins, saskatoons continue to ripen after they are picked. In North America, these berries have a variety of names including: prairie berry, serviceberry, shadbush or juneberry.
I took this picture of Brion when we were in Merida, Mexico early this winter (January 2019). We managed to have a nice vacation there before the Covid-19 virus put the world in total disarray.
HAPPY BIRTHDAY, MY LOVE … YOU’RE THE BEST!
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PUFFS
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- 3 egg yolks
- 1/2 cup sugar
- 1/4 cup flour
- 1 cup boiling milk
- 1 Tbsp butter,
- 2 tsp pure almond extract
- 1/3 cup water
- 2 Tbsp cornstarch
- 1/3 cup OR to taste sugar
- 2 cups saskatoon berries
- 1 tsp lemon zest
- Juice of 1/2 lemon
- Powdered sugar for dusting on tops, if desired
Ingredients
Almond Custard
Saskatoon Berry Compote
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- In a saucepan, heat water & butter to a light boil. Sift together flour, baking powder & salt. When butter is melted, add the flour mixture all at once. Stir vigorously & continuously until it forms a ball of dough that leaves the sides of the saucepan clean. Remove from heat & cool 5 minutes.
- Preheat oven to 400 F. Line a baking sheet with parchment paper. Add 1 egg & beat well, until fully incorporated. Repeat with the other two eggs. Drop or pipe mounds of batter onto baking sheet. Space them well apart as the puffs will double in size.
- Bake for 15 minutes, then lower the heat to 350 F. Continue baking until the puffs are lightly browned about 10-15 minutes for a small sized puff. PRICK EACH PUFF WITH A TOOTHPICK to allow steam to escape & prevent them from flattening. Turn off the oven & with the door slightly ajar, let the shells dry out for a further 10-15 minutes. Remove from oven & let cool on a wire rack.
- In a bowl, whisk together sugar & egg yolks for 2-3 minutes until mixture is pale yellow. Beat in flour; continue beating & slowly add the boiling milk a dribble at a time in the beginning.
- Pour into a saucepan & over medium heat bring sauce to a boil, whisking continuously. Lower heat & cook for 2-3 minutes WHISKING to make sure the custard does not scorch. Remove from heat & whisk in the butter & almond extract. Cover with plastic wrap, making sure to have it touching the top of custard.
- In a saucepan, combine water, cornstarch & sugar, then add the rest of the compote ingredients. Bring mixture to a simmer & reduce to a thickened sauce.
- When the shells are cool, cut a slit in the side of each puff; spoon in a dollop of the custard & top with some berry compote. If you prefer, dust tops with powdered sugar.
