Wild blueberry and maple cream puffs with chocolate mousse

Cabbage recipe

Ingredients

• 1 cup of water
• 100g of butter
• 1 cup of flour
• 3 to 4 eggs

Ingredient for assembly

• 1 jar of wild blueberry and maple jam 212 ml
• A little powdered sugar

Preparation

1) In a saucepan, bring the water and butter to a boil.

2) Add the flour all at once, put back on the heat and mix with a wooden spoon for 2 to 3 minutes at low temperature.

3) Remove from heat and let the mixture rest for 20 minutes or until no more heat is coming out of the pot. Do not cook the eggs.

4) Add the eggs one at a time, mixing well between each addition, until you obtain a smooth batter.

5) Put the mixture into a piping bag and form small choux pastries about 3 centimeters in diameter.

6) Bake at 375°F (190°C) for 20 minutes, then reduce the temperature to 325°F (160°C) and bake for another 15 minutes. The choux pastries should be golden brown.

Tip: You can turn off the oven and leave the choux pastries in the turned-off oven for another 10 minutes to allow them to dry and prevent them from collapsing when you take them out of the oven.

Chocolate mousse recipe

Ingredients

• 1 cup of 35% cream
• 30g of dark chocolate

Preparation

1) If your chocolate is not in chips, start by cutting it into small pieces to make it easier to melt.

2) In a saucepan, bring the cream to a boil

3) Remove the saucepan from the heat and immediately add the chocolate to the hot cream

4) Let it rest for about 1 minute to allow the chocolate to melt, then mix vigorously until you obtain a smooth and homogeneous texture.

5) If necessary, gently reheat the mixture to melt the chocolate completely.

6) Refrigerate the mixture for at least 4 hours, or until thoroughly chilled.

7) Once thoroughly cooled, whisk the mixture using a mixer or immersion blender for approximately 1 minute at high speed, until a frothy consistency is achieved.

8) Transfer the mousse into a piping bag and it is ready to be used to fill your cream puffs.

Assembling the cabbages

1) Cut your cabbages in half.

2) Place about a teaspoon of wild blueberry and maple jam at the bottom of each cabbage.

3) Using a piping bag, fill the cream puffs with chocolate mousse.

4) Replace the tops on the cabbages and serve!

For a finishing touch, you can sprinkle a little powdered sugar on top for presentation.

Enjoy your meal!