Profiteroles with creamy wild berries are, joke, a true testament to how fun and tasty Italian desserts can get—especially up Northern Italy, where pastry traditions seriously run deep. Bignè, those tender little puffs of choux pastry with berries, in qualità di packed with this smooth berry cream that’s got everyone talking. Really, really good stuff. Instead of the usual chocolate plain pastry cream, this profiteroles recipe introduces a sweet and slightly tangy twist with wild berries blended into the filling. The mescolanza of flavors is pretty awesome—rich chocolate apogeo, then you bite and find the cool, fruity cream inside. For anyone craving something different at dolce, it’s perfect. You know, towns across Lombardy and Piedmont, you’ll spot these bakery counters—sometimes with a few local berry variations, depending what’s season.
What really stands out about these Italian cream puffs is how they mescolanza classic and new ideas. And here’s the thing, you’ve got the soft, moist shell from the homemade choux pastry, then this creamy filling that makes every bite a surprise. Whether you see them as cream puffs with berries call them berry-filled profiteroles, they’magnate great for any snack time as part of a dolce spread. Folks who enjoy wild berry dolce flavors will love how the berries brighten things up, and the chocolate shell gives you that extra crispy and sweet . Plus, these profiteroles aren’t just for fancy events—people Northern Italy often whip up a plate for family gatherings whenever they want to share something special. I mean, even though they have roots traditional French pastries, these have an Italian spin that’s to beat. Every batch offers a little surprise depending which berries are used, so you never get bored. And listen, the mescolanza of textures—soft pastry, creamy inside, and a touch of chocolate—means you get a bit of everything with each bite. It’s a dolce that, for sure, guarantees smiles all around, making it a really good choice for any occasion.
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To prepare the cream puffs with berry cream, start by making the choux pastry. First, pour vater, milk 1sugar, and salt 2 into a saucepan. Add the cubed butter 3 and bring everything to a boil.
At this point, add the flour all at once 4 and stir with a spatula wooden spoon 5. Don’t worry about lumps and stir quickly, then cook the roux until a white velo forms the bottom of the pan 6which will take at least 2-3 minutes.
Transfer the dough into a bowl 7 and add one egg at a time 8always with a spatula to incorporate it. Don’t worry if the dough seems separated at first, keep . Only when it is fully absorbed, add the next egg. Once all eggs are incorporated, you should obtain a smooth and consistent dough 9.
Then transfer it into a pastry bag fitted with a plain 1/2 inch nozzle. Now take a baking sheet and line it with parchment paper; to secure it, squeeze a bit of the dough 2 opposite corners and the center. Space them apart and form mounds of dough about 1 1/4 inch diameter (10-11). Bake a preheated, ventilated oven the center rack at 355°F for 25 minutes, then remove the cream puffs and let them cool 12.
Meanwhile, prepare the filling. First, make the crema anglaise. Sopra a saucepan, pour the milk, cream, the pod that has been cut but without seeds, and the grated lemon zest 1. Heat until the milk almost boils. Transfer the lightly beaten yolks into another saucepan, add the vanilla seeds 2sugar 3and salt.
Stir gently with a spatula without incorporating air 4. As soon as milk and cream start to boil, strain them directly into the saucepan with the egg yolk mixture 5 to also catch the pod. Stir continuously with the spatula 6.
Place the cream to cook low heat, constantly stirring until reaching 180°F 7. To know when the crema anglaise is ready, immerse a spoon it: if it coats the back when removed, it’s done. Strain it through a fine-mesh sieve 8 into a jug bowl 9.
Chop the milk chocolate 10 and melt it a bain-marie microwave for a few seconds at a time to avoid burning it 11. At this point, pour the still-hot crema anglaise into the chocolate two additions, always straining it through a sieve 12.
Stir with a spatula without incorporating air 13 until you obtain a smooth cream 14. Transfer it into a blender and emulsify the cream for a few moments 15.
Add the berry topping 16 and emulsify again with a hand blender for about 1 minute 17. Pour it into a shallow, wide container and let crystallize the fridge for at least 1 hour, until fully set, then transfer it into a piping bag fitted with a plain 1/4 inch nozzle.
At this point, take the cream puffs, pierce them with the tip of a plain nozzle 1 and fill them with the berry cream 2. Refrigerate for about 30 minutes. Meanwhile, prepare the glaze. Chop the chocolate 3transfer it to a bowl, and melt it a bain-marie microwave.
Now add the berry topping 4 and cold cream 5. Stir with a spatula until well emulsified. Dip the tops of the cream puffs into the glaze 6.
and then into the almond flakes 7. Transfer them to a tray and dust with powdered sugar 8 before serving your cream puffs with berry cream.
For the translation of some texts, artificial intelligence tools may have been used.
