Cardamom Cream Puffs with Berry Compote

Serves 6 · 30 min prep · 40 min cook

Ingredients

• 1/2 cup water
• 1/2 cup whole milk
• 1/2 cup unsalted butter
• 1 tbsp granulated sugar
• 1/4 tsp fine sea salt
• 1 cup all-purpose flour
• 4 large eggs
• 1 1/4 cups heavy whipping cream
• 3 tbsp powdered sugar
• 1 tsp ground cardamom
• 1/2 tsp vanilla extract
• 2 cups mixed Nordic berries (strawberries, raspberries, blueberries)
• 2 tbsp honey
• 1 tsp lemon juice

Instructions

1. 1Preheat the oven to 425°F and line two baking sheets with parchment paper.
2. 2In a medium saucepan combine the water, milk, butter, granulated sugar, and salt. Bring to a rolling boil over medium-high heat until the butter is fully melted.
3. 3Remove from heat, add the flour all at once, and stir vigorously with a wooden spoon until a smooth dough ball forms and pulls away from the sides.
4. 4Return the pan to medium heat and cook the dough, stirring constantly, for 1 to 2 minutes to dry it slightly; a thin film should form on the bottom of the pan.
5. 5Transfer the dough to a mixing bowl and let cool for 5 minutes. Beat in the eggs one at a time, fully incorporating each until the dough is glossy, smooth, and pipeable.
6. 6Pipe or spoon 12 equal mounds onto the prepared sheets, spacing them 2 inches apart. Bake at 425°F for 10 minutes, then reduce heat to 375°F and bake 18 to 22 minutes more until deeply golden, puffed, and hollow-sounding when tapped.
7. 7Cool the puffs completely on a wire rack. Meanwhile, simmer the berries with honey and lemon juice over medium heat for 8 to 10 minutes until juicy and slightly thickened into a loose compote; cool.
8. 8Whip the cream with powdered sugar, cardamom, and vanilla to medium-stiff peaks. Split each puff, fill generously with cardamom cream, and spoon berry compote over the tops just before serving.