Saskatoon-Filled Cream Puffs

My granny used to make us cream puffs as a sweet treat when we would come to visit. Filled, of course, with whipping cream and topped with whatever seasonal fruits or berries were around, this simple dessert will disappear in a heartbeat. While there may not be a plethora of options for fresh berries in the dead of winter in northern BC, this is the perfect opportunity to dig into the freezer for berries you tucked away last summer – it was a great saskatoon year in 2024, so that’s what I used for these cream puffs.

Ingredients

1 cup water

1/2 cup unsalted butter

1 cup all purpose flour

1/4 tsp salt

4 large eggs

 

2 cups saskatoons

2 tbsp orange juice

2 tbsp sugar

 

How To Make Saskatoon-Filled Cream Puffs

Preheat oven to 400 degrees Fahrenheit.

 

In a pot on the stove, bring water and butter to a boil. Simmer until the butter is melted completely. Quickly whisk the flour and salt into the liquid until a ball forms. Place dough into large bowl and beat in the eggs one at a time. Scoop onto a baking sheet lined with parchment paper. Bake for 45 minutes and cool on a wire rack when done.

 

While the puffs are in the oven, stir together the saskatoon filling/sauce. In a medium saucepan on the stove, add the saskatoons, orange juice and sugar. Bring to a boil while stirring constantly, then simmer for 10 minutes before removing from heat.

 

Once the puffs and saskatoon filling have cooled, fill as desired. If you want to add the saskatoon sauce into the puffs, cut the top off, spoon in saskatoons and fill with whipped cream. Alternatively, poke a small hole in the puff, filled with whipped cream and drizzle with saskatoon sauce.

 

This makes approximately 9-10 large cream puffs.