I know I know another recipe but I am about to embark on a new journey in life and there’s going to, unfortunately, be a whole lot less cooking going on in my life for some time so I’ve been trying to get it out of my system! So today I hope you enjoy this recipe which will be one of the last ones for at least a little while.

Ingredients:

Choux Pastry
(I used the Choux Pastry recipe by sally’s baking addiction which I will link under this!)

-but to craft it you’ll need:
1/2 cup unsalted butter (cut into pieces)
1/2 cup water
1/2 cup milk
1/4 tsp salt
2 tsp sugar
1 cup all-purpose flour
4 large eggs

Mousseline Cream
2 cups milk
4 egg yolks
1/2 cup sugar
1/4 cup flour
1/4 cup cornstarch
2 tsp vanilla extract
pinch of salt
1/3 cup butter
and another 1/3 cup butter
(plus I also added in about a cup of blackberry jam – mine was homemade but feel free to use store-bought or omit it)

The jam recipe I used is
4 cups berries
1 cup sugar
1/2 tsp powdered ginger
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp lemon juice
1 tsp lemon zest

Just cook it all down together until it reaches the jelling point and then let it cool!
recipe video for jam:

The recipe I’ve linked goes into more detail on how to make the Choux pastry and I recommend following what she has to say until you get to the baking part – there I’ve shifted the steps a bit to what I prefer to do with cream puffs which are to bake them at 400 degrees for 15 minutes then without opening the oven reduce the temp to 350 for another 15 or until you can smell that they are done
then turn off the oven and crack it just a bit and let them sit in there for another 20 minutes before taking them out and poking a hole in the side to allow the steam to flow out
then let them cool completely before filling them

To make the cream:
warm the milk in a saucepan over low heat
in a separate bowl cream together the egg yolks and sugar then add in the flour and cornstarch – whisk until smooth then add in the vanilla and a pinch of salt
pour a bit of the warm milk into this mixture very slowly and whisking constantly then pour the warmed mixture into the saucepan whisking continuously again
here bring it to a boil and continue whisking until the cream thickens
take it off the heat and add in the first 1/3 cup of butter – mix until it’s combined then transfer it to a heat-proof bowl to let cool
once it’s completely cooled down cream the other 1/3 cup of butter and then add it to the cream
whisk until smooth
then fold this into the jam leaving streaks
cut open the cream puffs and fill them with the blackberry cream and then there you go! Blackberry Mousseline Cream Puffs!
At this point I add on the lavender syrup which you can make using this video here:

I would probably recommend using just a couple of tablespoons of lavender but feel free to experiment

I hope you guys are doing well and enjoy the recipe if you give it a try!

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Music:
• all music from epidemicsound.com except for that by Teddy Chipouras

The Sweet Hereafter – Howard Harper-Barnes
She Awaits You – David Celeste
Unpainted Canvas – David Celesste
Come Bearing Gifts – Francis Wells
The Wind in Her Hair – David Celeste
Not Alone – Isola James
Outro – Teddy Chipouras