🍇Blackberry Chantilly Profiteroles

Fresh summer blackberries, clouds of vanilla Chantilly cream, and delicate homemade French pastry come together in these elegant Blackberry Chantilly Profiteroles.

Inspired by a basket of beautiful Marion blackberries from Berkeley Bowl, this simple yet sophisticated dessert celebrates the best flavors of the season. Light, airy pâte à choux pastry is filled with lightly sweetened whipped cream and juicy blackberries and then finished with a delicate dusting of powdered sugar.

The result is a dessert that feels straight from a French pâtisserie while showcasing the incredible fruit of Northern California. Perfect for afternoon tea, garden parties, brunch, or any occasion that calls for something beautiful and delicious.

Part of The Nomad Kitchen French Pastry Series, these profiteroles prove that a few simple ingredients can create something truly memorable.

www.tretaylor.com

✨ The Nomad Kitchen French Pastry Series ✨

Summer Berries, French Pastry & a Little Bit of Magic

Every season has a flavor.

For me, early summer in Northern California tastes like sun-ripened berries, long afternoons, and beautiful markets overflowing with fresh local produce.

This week, while wandering through the legendary Berkeley Bowl, I couldn't resist bringing home a basket of enormous Marion blackberries. Deep purple, sweet, juicy, and bursting with flavor, they immediately inspired the next creation in The Nomad Kitchen French Pastry Series.

These Blackberry Chantilly Profiteroles combine delicate homemade pâte à choux pastry with lightly sweetened Chantilly cream and fresh seasonal blackberries. The result is elegant, refreshing, and surprisingly simple to make.

The crisp shell gives way to clouds of vanilla-scented cream while the berries provide a bright burst of summer sweetness in every bite.

If you've already made the Perfect Classic Pâte à Choux Pastry recipe, you're only minutes away from one of the prettiest desserts of the season.

🥐 Start Here

Prepare one batch of:

✨ Perfect Classic Pâte à Choux Pastry

Bake until golden, airy, and hollow.

Allow to cool completely before filling.

🫐 Ingredients

🥐 6 profiterole shells

🫐 2 cups fresh Marionberries or blackberries

🥛 1 cup heavy whipping cream

🍚 2 tablespoons powdered sugar

🌼 1 teaspoon vanilla extract

✨ Additional powdered sugar for garnish

☁️ Chantilly Cream

1️⃣ Whip heavy cream until soft peaks form.

2️⃣ Add powdered sugar and vanilla.

3️⃣ Continue whipping until light and fluffy.

4️⃣ Refrigerate until ready to use.

🫐 Assembly

1️⃣ Slice profiteroles in half.

2️⃣ Fill generously with Chantilly cream.

3️⃣ Add several fresh blackberries.

4️⃣ Replace pastry tops.

5️⃣ Dust lightly with powdered sugar.

6️⃣ Garnish with additional berries.

7️⃣ Serve immediately.

✨ Nomad Kitchen Notes

The beauty of this dessert is its simplicity.

No chocolate.

No caramel.

No complicated sauces.

Just beautiful pastry, fresh berries, and lightly sweetened cream.

Sometimes the simplest combinations are the most memorable.

These profiteroles would be equally lovely for brunch, afternoon tea, garden parties, bridal showers, or a quiet summer evening with friends.

Bleep the tattoo's Official Pastry Review: "I counted the blackberries for quality-control purposes. Then I ate the evidence."

🫐🥐😄

With Love, Music, Food, Art & Fun,

Tré Taylor & Bleep the Tattoo

www.tretaylor.com