Cream Puffs with Lemon Mousse and Blueberry sauce

Preparation

Baking Directions:

Make the cream puffs: Preheat oven to 400°.

Combine water, butter, granulated sugar, and salt in a medium saucepan.

Bring to a boil, and remove from heat.

Stir in flour until combined, and return to medium heat.

Dry the panade by stirring constantly for 4 minutes.

It is ready when it pulls away from the sides and a film forms on the bottom of the pan.

Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low until slightly cooled, about 2 minutes.

On medium speed, add 4 eggs, one at a time, incorporating each completely before adding the next.

Lightly beat fifth egg, and add a little at a time until batter is smooth and shiny.

Test by touching it with your finger and lifting to form a string.

If string does not form, the batter needs more egg.

If you’ve added all the eggs and the batter still doesn’t form a string, add water, 1 teaspoon at a time, until it does.

Using a pastry bag fitted with a plain ½-inch round tip, pipe ten 2½-inch rounds of batter onto parchment-lined baking sheets.

Brush with egg wash, and sprinkle with sanding sugar.

Bake for 15 minutes.

Reduce temperature to 350°, and bake until puffed and golden and centers are dry, about 35 minutes more.

Let cool on a wire rack.

Make the blueberry sauce: Bring 1 cup blueberries, the water, granulated sugar, lemon zest, and salt to a boil in a small saucepan.

Reduce heat, and simmer until most of the berries have burst, about 5 minutes.

Remove from heat.

Add remaining cup blueberries, and crush lightly.

Make the lemon mousse: Lightly whisk lemon curd, and fold in whipped cream using a rubber spatula.

Halve each cream puff, and fill bottoms with lemon-mousse.

Spoon on blueberry sauce, replace tops, and serve.