Indulge in the ultimate creamy experience with our Luxurious Blueberry Pudding Cake Slices. This recipe combines the smoothness of vanilla pudding with the freshness of blueberries and the airy lightness of choux pastry, creating a dessert that’s as delightful to look at as it is to eat.
Why You’ll Love This Delightful Dessert
This dessert is the epitome of creamy indulgence, perfectly balancing the richness of vanilla pudding with the tangy sweetness of fresh blueberries, all nestled between layers of soft, pillowy choux pastry. Its melt-in-your-mouth texture and the burst of berry flavors are reasons enough to fall in love with every bite.
Perfect Occasion for Blueberry Pudding Cake Slices
This dessert is ideal for any celebration where you want to impress your guests, from sophisticated dinner parties to cozy family gatherings. It’s also perfect for seasonal celebrations, making the most of blueberry season to bring a fresh and fruity touch to your dessert table.
Decoration Tips for That Extra Wow Factor
To elevate this dessert’s presentation, dust with powdered sugar through a lace stencil for an elegant pattern. Garnish with fresh blueberries and mint leaves for a pop of color and freshness. Consider serving each slice with a dollop of whipped cream or a drizzle of blueberry coulis for an extra touch of decadence.
Ingredients:
- 2 packets of vanilla pudding mix
- 100g sugar
- 1L milk
- 360g butter
- A pinch of salt
- 200g flour
- 6 medium eggs
- 300g blueberries
- 2 tablespoons powdered sugar
- Mix the vanilla pudding mix with sugar. Blend smoothly with 200ml of milk. Bring 800ml of milk to a boil. Stir in the pudding mixture and simmer for about 1 minute while stirring.
- Transfer the pudding into a bowl. Cover the surface directly with cling film to prevent a skin from forming and let it cool.
For the choux pastry: 3. Heat 125ml water, a pinch of salt, and 80g butter in a pot until the butter is melted. Bring to a boil. Swiftly stir in the flour. Continue heating and stirring until a white layer forms on the bottom of the pot.
- Transfer the dough to a bowl. Incorporate the eggs one at a time into the dough. Spread the dough evenly onto a baking tray lined with parchment paper. Bake in a preheated oven at 180°C (fan) for about 20 minutes until golden brown. Let it cool. Repeat this process for the second layer of choux pastry.
For the cream: 5. Whip 200g of room-temperature butter until it’s white and creamy. Gradually mix in the cooled pudding. Wash the blueberries, let them drain, and fold 200g of them into the cream. Spread the cream over the first layer of pastry, then carefully place the second layer on top. Refrigerate for at least 3 hours.
- Dust the cake with powdered sugar, cut into slices, and garnish with the remaining 100g of blueberries.
Enjoy this luxurious blend of creamy pudding and fresh blueberries, encased in a light choux pastry, for a dessert that promises to be a delightful centerpiece at any gathering.
