Blueberry Profiterole

I have this awesome pregnancy app that each week gives you a size comparison of your growing baby. There are a few options of “theme” you can choose from, and one is “French Patisserie”. Of course, of course I had to choose this theme to track the progress of my little blueberry baby. What I didn’t predict was the intense cravings for perfect French baked goods it would inspire in my hormone raged body. This week blueberry is the size of a Profiterole aka a cream puff.

Naturally I took one look at this and texted my pastry chef sister Jo Faye and demanded these blessed little beauties. The great thing about her is she has suffered through 3 and now the start of 4 pregnancies alongside our other sister Lexi and I and has developed some amazing “sympathy cravings”. So she made craquelin topped profiteroles with mascarpone elderflower mousse and blueberry compote filling. Like a boss. Because there is no way I’m going to be able to post a recipe that is going to in your kitchen produce the same result as a seasoned and lavishly talented pastry chef I will just allow you to view the process and drool. And the second she opens her chocolate and pastry shop {Check out a sneak peek HERE} I will give you the address so you can race down there and fulfil all of your pasty dreams.