Boysenberry Cream Puff



1 cup water

75g butter

150g flour

1 Tbsp sugar

½ tsp vanilla essence

3 large eggs


1 cup boysenberries, fresh or thawed

¼ cup lemon juice

½ cup sugar

1 cup cream, whipped

3 Tbsp icing sugar


Preheat the oven to 200°C. Place baking paper on 2 oven tray.

Bring the butter and water to the boil in a saucepan. Add the flour all at once and beat until the mixture leaves the side of the pan. Remove the heat and add sugar and vanilla. Beat the eggs, one at a time. Place teaspoonfuls of the mixture onto prepared oven trays. Bake for 15-20 minutes, until puffed and golden. Cool.

To make boysenberry filling combine boysenberries, sugar and lemon juice in a small saucepan over a medium heat. Mix until sugar dissolves then increase to a high heat and bring mixture to a boil. Boil for approx. 5 mins or until thickened. Remove from heat and allow to cool completely.

Mix the whipped cream and icing sugar together.

To assemble, cut profiteroles in half and spread boysenberry mixture on bottom halves then top with cream and top with other half of the profiterole.  Sprinkle over icing sugar or maybe even chocolate sauce and enjoy!