Blueberry Cream Cheese Choux Cubes (ชูครีมลูกเต๋าบลูเบอร์รี่ครีมชีส)

1.Preheat the oven to 180°C, conventional setting. Prepare cube moulds by spraying them evenly with cooking oil, including the lids.

2.For the choux pastry, combine water, butter or margarine, salt, and sugar in a saucepan over medium heat. Once the mixture boils and the butter has melted, remove from heat and add all the flour. Stir vigorously with a spatula until the mixture forms a cohesive dough. Gradually add the eggs, mixing thoroughly after each addition, until the dough becomes glossy and forms a triangular peak when lifted.

3.Transfer the dough to a piping bag and pipe 60 g into each mould. Close the lids and bake for 30 minutes. Remove from the oven and let it cool completely.

4.For the cream cheese mousse, soak gelatin in ice-cold water until softened.

5.Warm 30 g of cream and dissolve the softened gelatin in it.

6.In a separate bowl, beat cream cheese, condensed milk, blueberry extract, and lemon juice until smooth. Add the gelatin mixture and mix until combined.

7.Whip the remaining cream until stiff peaks form, then fold it into the cream cheese mixture.

8.Transfer the mousse to a piping bag. Poke holes in the cooled choux cubes and fill them generously with the mousse.

9.To serve, drizzle blueberry pie filling over the top, garnish with fresh blueberries, and dust with icing sugar.