Vanilla cream puffs with cherry compote: a delicious and elegant dessert

Vanilla cream puffs with cherry compote: a delicious and elegant dessert

A luxurious combination of flavors

Enjoy the delicious combination of light choux pastry, creamy vanilla filling and tart cherry compote. This dessert is perfect to impress your guests with its beautiful presentation and sophisticated flavors. The crunchy cracker topping adds an extra layer of texture and sweetness, making these choux an irresistible treat.


Why you'll love this recipe

You'll love this dessert because it perfectly combines the lightness of the choux pastry with the rich, creamy vanilla filling and the refreshing tartness of the cherry compote. The craquelin adds a delicious crunch that contrasts beautifully with the creamy cream and juicy cherries. This recipe may seem elaborate, but each step is simple, allowing you to create a stunning and delicious dessert that looks and tastes like a pastry.

Perfect opportunity

This vanilla cream puff with cherry compote is perfect for special occasions such as birthdays, dinners with friends or end-of-year parties. Its elegant appearance and delicious flavors make it a unique dessert that will impress your guests. Serve it as the finale to a festive meal or as a luxurious treat for a snack.

Decorating Tips

Enhance the presentation of your choux buns with these decorating tips:

  1. Powdered sugar: Lightly dust the top with icing sugar for a classic, elegant look.
  2. Fresh cherries: Garnish with fresh cherries or a cherry on top for a visually appealing touch.
  3. Mint leaves: Add a sprig of fresh mint for a pop of color and a touch of freshness.
  4. Chocolate net: Drizzle melted chocolate on top for an extra touch of indulgence.
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For the cherry compote:

  • 500 g of cherries or morello cherries
  • 4-5 tablespoons of sugar
  • 3 tablespoons of cognac
  • 1 to 2 tablespoons lemon juice
  • 150 ml of water
  • 3 tablespoons cornstarch

For the vanilla cream:

  • 26g flour (type 650)
  • 30 g cornstarch
  • 500 ml of milk
  • 90 g egg yolks
  • 1 vanilla pod
  • 100 g sugar

For the choux pastry:

  • 125 g of water
  • 140 g of milk
  • 115 g butter (80% fat)
  • 125 g flour (type 650)
  • 2 sachets of vanilla sugar
  • 210g beaten eggs
  • 4 g sugar
  • 2 g of salt

For the cracker filling:

  • 56g of soft butter
  • 67 g of brown sugar
  • 70g flour (type 650)


  1. Prepare the cherry compote:
    • In a saucepan, combine cherries, sugar, cognac, lemon juice and water. Bring to a boil over medium heat.
    • Dissolve the cornstarch in a little cold water and add it to the cherry mixture.
    • Stir continuously until mixture thickens. Remove from heat and let cool.
  2. Prepare the vanilla cream:
    • In a bowl, mix the flour and cornstarch.
    • In a saucepan, heat the milk with the split and scraped vanilla pod until boiling. Remove from the heat.
    • In another bowl, whisk the egg yolks with the sugar until light and creamy.
    • Gradually add the hot milk to the egg mixture, whisking constantly.
    • Return mixture to saucepan and cook over medium heat, stirring constantly, until thickened.
    • Remove from heat and let cool, covering the surface with plastic wrap to prevent a skin from forming.
  3. Prepare the choux pastry:
    • Preheat your oven to 180°C (350°F) with fan and top and bottom heat.
    • In a saucepan, combine water, milk, butter, sugar and salt. Bring to a boil.
    • Add the flour all at once and stir vigorously until the mixture forms a ball and comes away from the sides of the pan.
    • Transfer the dough to a bowl and let it cool slightly.
    • Gradually add the beaten eggs, mixing well after each addition, until the dough is smooth and glossy.
    • Pipe the choux pastry onto a baking sheet covered with parchment paper in small circles.
  4. Prepare the cracker filling:
    • In a bowl, combine softened butter, brown sugar and flour. Mix until well combined.
    • Roll out the craquelin dough between two sheets of parchment paper to obtain a thin layer.
    • Cut out small discs and place them on the prepared choux pastry.
  5. Cook the cabbages:
    • Bake in the preheated oven for 25 to 30 minutes or until golden brown and crispy.
    • Let the choux cool completely on a rack.
  6. Assemble the dessert:
    • Cut the tops off the choux buns and fill them with vanilla cream.
    • Add a spoonful of cherry compote on top of the cream.
    • Put the tops of the cabbages back on.
  7. Serve:
    • Serve the fresh choux, garnished with icing sugar, fresh cherries, mint leaves or a drizzle of melted chocolate.

Enjoy your luxurious vanilla cream puffs with cherry compote, a perfect blend of textures and flavors!

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