Blueberry Bash Bake-Off Winner 2012– Donna Handeland

Ingredients:

Cream Puffs

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 teaspoon kosher salt
• 4 eggs
• 1 cup all purpose flour

Blueberry Cream Filling

• 1 Cool Whip (8 oz.)
• 4 teaspoon Berry Blue flavored Jello
• 2 tablespoons sugar
• Few drops of food color (optional)
• 3 cups fresh blueberries
• 4 oz container of heavy cream

Directions

Cream Puffs

1. Bring water, butter and salt to a boil over medium heat.
2. Remove from heat and immediately add flour stirring to form a ball.
3. Let stand to cool 5 minutes.
4. Using a wooden spoon, beat in eggs one at a time until mixture is smooth and shiny.
5. Spoon by heaping tablespoon onto parchment or greased foil-lined baking pan 3 inches apart.
6. Bake at 400^o for 20 to 30 minutes.
7. Remove from pan and immediately place a small slit on tops to release steam.
8. Cool completely.
9. Cut tops and scoop out inner dough.

Blueberry Cream Filling

1. Slowly whisk in a fold motion, Cool Whip, Jello and sugar. (and food color if desired.)
2. In a separate bowl, whip heavy cream to stiff peaks.
3. Fold into above mixture to desired consistency. Add two cup of blueberries.
4. Refrigerate until ready to use.
5. Before serving, spoon filling into pastry puffs, top with remaining blueberries and sprinkle with powdered sugar if desired.