Gerri's Wildcat Blueberry Cream Puff

by Rachael Ray Show Staff 3:00 AM, March 31, 2011

Aired March 31, 2011

Serves 6 servings
1 cup water
1/2 cup margarine
1 cup flour
4 eggs
2 cups milk
1 1/2 cups sour cream
2 3 1/2-ounce packages vanilla instant pudding mix
1/2 teaspoon almond extract
2 cans blueberry pie filling
1 pint fresh blueberries


Preheat oven to 400F.


Bring water and margarine to a boil in a saucepan. Add flour and stir vigorously until it forms a ball, about 1 minute. Remove from heat. Add eggs and beat until smooth (low speed of mixer) for about 2 minutes. Drop by tablespoon on to greased sheet pan. Smooth with spatula and bake until puffed and golden, 50 - 60 minutes. Let cool.


Cut the tops of the pastry puffs with a sharp knife and pull out any soft dough. Reserve tops.


Add milk, sour cream, pudding mix and almond extract to a small mixing bowl. Beat at low speed until blended, about 1 minute.


Fill pastry with pudding mixture. Spoon blueberries filling in pastries and replace tops. Top with more filling and sprinkle with fresh blueberries. Refrigerate until served.