Boo Berry Pavlova Cream Puff Recipe

If it feels like somebody's watching you, chances are these Boo Berry Pavlova Cream Puffs have their eyes on you! These cream puffs combine Ashley's favourite dessert - pavlova - with a classic cream puff. Make these for your next gathering for a delicious treat made spooky. Be sure to read through the recipe before you begin-- you can do a prep day and then an assemble day!

👻 Boo Berry Pavlova Cream Puffs (makes 24 cream puffs) 👻

Meringue Ingredients:
1 cup caster sugar or superfine granulated sugar
1/2 cup egg whites (about 4 eggs)
1 dash cream of tartar
1-2 drops green gel food colouring
1-2 drops purple gel food colouring
1-2 drops black gel food colouring

Wildberry Reduction Ingredients:
1 cup fresh blueberries
1 cup fresh raspberries
1 cup hulled and chopped fresh strawberries
1 teaspoon fresh lemon juice
2 tablespoons sugar
2 tablespoons water

Craquelin Ingredients:
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup + 2 tablespoons all-purpose flour

Plain Cream Puff (pâte à choux) Ingredients:
1/2 cup water
1/4 cup unsalted butter, cubed and at room temperature
1/4 teaspoon salt
2/3 cup all-purpose flour
2 to 3 eggs

Wildberry Whipped Cream Ingredients:
3 cups whipping (35%) cream
3 tablespoons icing sugar
3 tablespoons skim milk powder
2 teaspoons vanilla bean paste
1 batch Wildberry Reduction (above)

Poured Fondant Ingredients:
1 cup (220g) chopped white baking chocolate
4 cups icing sugar
1/4 cup white corn syrup
1/4 cup water
3/4 teaspoon pure vanilla extract
1-2 drops green gel food colouring
1-2 drops purple gel food colouring
1-2 drops black gel food colouring

Magic Potion Glitter Trio
1 cup candy eyes
1 cup white chocolate melting wafers


  1. Preheat the oven to 400ºF. Line a 13 x 9-inch baking dish with parchment paper. Line 3 baking sheets with parchment paper.
  2. Spread the sugar in an even layer in the prepared baking dish. Bake for 5 minutes, or until the edges of the sugar are just starting to brown but not melt. Remove from the oven and reduce oven temperature to 175ºF. 
  3. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on high speed until stiff peaks form, about 4 minutes. Reduce th4e speed to medium-high and slowly add the sugar, making sure not to add any browned or melted bits. Increase the speed to high and whip until the mixture is stiff and glossy, about 5 to 8 minutes.
  4. Divide the meringue evenly into three small bowls. To one bowl, add the liquid gel food colouring and fold in gently until colour is fully incorporated. Pour onto one of the prepared baking sheets and, using an off-set spatula, spread it in a thin, even layer. Set aside and repeat with the remaining bowls and remaining colours. In the end you should have a tray with green meringue, a stray with purple meringue, and a tray with grey meringue.
  5. Bake for 2 hours. Let cool to room temperature. Break into small pieces, about 1/8 inch wide, and store in an airtight container at room temperature for up to 2 weeks. 


Wildberry Reduction

  1. In a medium saucepan over low heat, summer the blueberries, raspberries, strawberries, lemon juice, sugar and water, stirring frequently, until the mixture is reduced by about half, about 20 minutes.
  2. Using a fine-mesh sieve, strain the mixture into an airtight container to remove any seeds from the berries. Place in the fridge to cool. 
  3. Store in an airtight container in the fridge up to 1 week.



  1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on high speed until the mixture looks light and fluffy, about 2 minutes. Scrape down the sides of the bowl and add the flour. Beat on low speed until incorporated. Increase the speed to medium-high and beat for 1 to 2 minutes until fully combined and a thick dough forms. 
  2. Cut a piece of parchment paper to the size of a baking sheet and place it on a clean work surface. Transfer the dough to the parchment paper. Cut another sheet of parchment paper to roughly the same size and place it on top of the dough. Using a rolling pin, roll out the craquelin to a thickness of 1/8 inch.
  3. Remove the top layer of parchment paper and use a 2 3/4 inch round cookie cutter to cut circles in the craquelin. Cut the circles as close together as possible to maximize the yield.
  4. Store the craquelin in an airtight container, layered between pieces of parchment, in the fridge for up to 1 week.


Plain Cream Puffs

  1. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper and set aside. Fit a piping bag with a No. 2A tip.
  2. In a medium saucepan over medium-high heat, bring the water, butter, and salt to a boil. Using a heat-resistant spatula or a wooden spoon, stir in the flour and continuously fold and stir the mixture until the choux is slightly yellow, shiny, and begins to form a ball. You'll know it's rady when a skin begins to form on the bottom of the saucepan and a metal spoon inserted into the dough ball stands up straight.
  3. Transfer the choix to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until the bowl is warm to the touch, about 4 minutes. Add 2 eggs, one at a time while the mixer is running. The dough is ready when it is shiny and keeps it shape while still looking nice and smooth after you turn off the mier and remove the paddle. It should fall from a spoon, but only after a few seconds. If the choux doesn't look shine and is still stiff, whisk the third egg ina. small bowl and add it little by little. If the mixture because too runny, you'll need to start the recipe over again.
  4. Scoop the choux into the prepared piping bag. Pipe dollops of choux onto the prepared baking sheets. Your dollops should be 1 1/2 inches in diameter and spaced 1 1/2 inches apart. Feel free to trace your cookie cutter onto the parchment paper, then flip so the marker or pen is making contact with the baking sheet. To pip the choux, hold the piping bag 1 inch about the parchment paper. Apple pressure until a dollop of choux reaches the edges of the template. Release pressure to stop the flow and swirl your wrist as you pull the piping bag away.
  5. Top each dollop of choux with a circle of craquelin. Bake for 25 to 30 minutes, or until the choux have puffed up and ar golden brown on top. Do not open the oven before the 25 minute mark to ensure that the choux puff up nic and big! If you take them out too early, they will deflate. Let cool to room temperature on the baking sheets. The puffs are now ready to be filled.


Wildberry Whipped Cream

  1. In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, icing sugar, skim milk powder, and vanilla bean paste on medium-high speed until the mixture looks light and fluffy and medium peaks form, about 2 minutes. Be careful not to overwhip. Add 1 cup of Wildberry Reduction and whip to stiff peaks.


Poured Fondant

  1. In a heat-resistant bowl, heat the white chocolate in the microwave in 20-second intervals, stirring after each interval, until smooth.
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix the icing sugar, corn syrup, water and vanilla until combined. Add the white chocolate and mix until smooth.
  3. Divide poured fondant evenly into 3 heat-resistant bowls. To one bowl, add one colour of the liquid gel food colouring and fold in gently until colour is fully incorporated. Set aside and repeat with the remaining bowls and remaining colours. In the end you should have a bowl with green fondant, a bowl with purple fondant, and a bowl with grey fondant.


    1. Line a baking sheet with parchment paper.
    2. Transfer the Wildberry Whipped Cream to a piping bag fitted with a No. 230 tip. Puncture the bottom of a puff with the piping tip and insert it halfway. Squeeze the piping bag to fill the puff. You'll know it's full when filling begins to spill out of the hole and the puff feels heavy. Place the filled cream puff on the prepared baking sheet. Repeat with the remaining puffs.
    3. Divide your filled puffs into groups of thirds.
    4. Place each colour of meringue pieces in their own bowl. Starting with the green fondant, heat the green Poured Fondant in the microwave in 30-second intervals, stirring after each interval, until melted and smooth. Carefully dip a cream puff into the fondant until the craqelin is nearly covered. Hold the cream puff over the bowl and gently shake until no more fondant drips off. Immediately roll the puff in the green meringue pieces. Return it to the prepared baking sheet. Repeat with the remaining third of cream puffs.
    5. Repeat step 4 with the purple meringue and purple Poured Fondant, then with the grey meringue and grey Poured Fondant.
    6. To decorate, sprinkle each colour of puff with its matching colour of Dazzle Dust from our Magic Potion Glitter Set! Don't forget to use a Dazzle Dust Pump for super easy application!
    7. Heat white chocolate melting wafers in 30 second increments until smooth. Pour into a piping bag and cut a small hole in the tip. Add a bit of chocolate as 'glue' on the back of an eyeball sprinkle. Attach to the cream puff. Repeat as you'd like!
    8. Store in an airtight container in the fridge until ready to serve. Serve cream puffs on the day thy are made for maximum freshness and deliciousness. 


    Find more recipes, tips and tricks in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker.

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