Best Ever Blueberry Puffs
|Whole wheat pastry flour||3⁄4 Cup (12 tbs)|
|Unbleached white flour||3⁄4 Cup (12 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Eggs||4 , slightly beaten|
|Vanilla ice milk||2 Cup (32 tbs), softened, divided|
|For blueberry grape sauce|
|Unsweetened frozen blueberries||1 1⁄2 Cup (24 tbs), thawed|
|Red grape juice||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
1 Preheat the oven to 350°Fahrenheit
2 Line a baking sheet with waxed paper.
3 In a medium-size bowl, sift together whole wheat pastry flour and unbleached white flour; whisk to blend.
4 Into a medium-size saucepan, put water and butter and bring to a rolling boil.
5 Lower the heat and gradually stir in flour, beating with a wooden spoon until mixture pulls away from sides of pan.
6 Remove from the heat and allow to cool slightly.
7 Add in eggs, one at a time, beating until smooth.
8 Onto 2 ungreased baking sheets, drop in mounds of about 2 1/2 teaspoonfuls.
9 Bake each batch on the middle shelf of the oven, for 20 to 25 minutes until lightly browned.
10 Remove from the oven and with a sharp knife, pierce the sides of puffs to release steam.
11 Place on wire racks and cool.
12 When puffs are completely cool, split them crosswise and remove any soft dough.
13 Fill about 1 tablespoon of the Vanilla Ice Milk in each puff.
14 Place on the prepared baking sheet and freeze.
15 Meanwhile, prepare the blueberry grape sauce: In a medium-size saucepan,combine blueberries and grape juice.
16 In a bowl, dissolve cornstarch in water and add to the blueberries.
17 Stir in honey.
18 Cook over medium heat stirring constantly until mixture bubbles and thickens.
19 Remove from the heat.
20 Serve each puff topped with about 1 tablespoon of the Blueberry Grape Sauce.
You may remove the frozen puffs to a plastic bag and returned to freezer for storage.