This recipe is a combination of several ideas.  I wanted to make a fruit-filled puff that would be a little more calorie-conscious than the cream-filled type.  The pate a choux pastry is not difficult, but allow time to cool for about 30 minutes at two different points.  The puffs can be made in advance and frozen or stored at room temperature for several days.  Before using, crisp them by putting the puffs (thawed if frozen) on a baking sheet and placing in a cold oven.  Turn the oven on to heat to 350 degrees F.  When it reaches that point, turn the oven off and remove the puffs to a rack to cool.  When cool, fill with desired filling.


Cream Puff Batter:

  • 1/4 cup butter, cut in small pieces
  • ½ cup water
  • 1/8 teaspoon salt
  • ½ Tblsp. granulated sugar
  • 1/2 cup all-purpose flour
  • 2 eggs

Fruit Filling:

  • 1-1/2 cups diced peaches
  • 1 cup blueberries
  • ¼ tsp. almond extract
  • ½ cup frozen whipped topping, thawed (Cool Whip Lite)

For Topping:  About 2 Tblsp. Confectioners’ sugar

Preheat oven to 400 degrees F

To make the cream puff pastry:

In a medium saucepan over medium heat, place butter and water.

Bring to boil and boil until butter melts.  Leaving pan on heat, stir in salt, sugar and flour with a wooden spoon, stirring briskly until a ball forms.

Place the ball of dough in the bowl of an electric mixer.  Allow to cool for 20-25 minutes until dough is lukewarm to the touch.

When dough has cooled, beat in eggs, one at a time, beating well with mixer after each addition. Dough should be of a sticky consistency.

Divide dough into 6 medium puffs (each about 3 Tblsp. of dough) and place on prepared baking sheet, leaving space between each puff.  You can drop dough with a large spoon and then form with your fingertips.

Bake in preheated 400 degree F oven for 10 minutes.  REDUCE HEAT TO 350 degrees F and bake for an additional 20 minutes.  During the last minute of baking, prick a small hole in each puff with a cake tester or toothpick to assure that the puff is dry on the inside.  Puffs should be golden brown.

Turn off oven, leave puffs in oven and with the oven door ajar, let cool until  lukewarm, approximately 15 minutes.  Remove puffs to a wire rack to continue cooling.

To make the fruit filling:

In a small bowl, place the peaches, blueberries and almond extract, tossing to mix.

Gently fold in the thawed whipped topping.  Cover and refrigerate until ready to use.

When ready to serve, split the puffs in half.  If there is still some moistness inside, remove it, and fill the puff bottom half with 1/6 of the fruit – about ½ cup.

Place the puff top on the fruit and sift some confectioners’ sugar over the top.

Serve at once.

6 servings