Blueberry Cookies Choux (Cream puff) Recipe

Instructions

1. Put butter in a bowl and loosen gently, then add sugar and mix.
2. Sift the soft flour and mix, then add a little blueberry juice coloring and purple food coloring and mix.
3. Spread flat and harden in the refrigerator for about 30 minutes.
4. Put butter, salt, water, and milk in a pot and boil until the butter is melted.
5. Sift the soft flour into a pot that has been removed from the heat and mix well.
6. Put the pot on low heat and heat it for about 1 minute until a film forms on the bottom.
7. Transfer the dough to a bowl, spread it out, and let it cool. Divide the beaten eggs into 2 batches and mix.
8. Put the dough in a pastry bag, pan it in an oven pan, put the cookie dough on it, and bake it in an oven preheated to 180 degrees for 20~22 minutes.
9. Whip the fresh cream to about 50-60%, then add the blueberry puree and whip it to make blueberry cream.
10. Make a hole in the bottom of the cookie choux and fill it with cream.
11. Garnish with blueberry cream, blueberries, and apple mint.