Step 1

Add the butter and water to a medium sized saucepan and bring to a gentle boil.

Step 2

Reduce the heat to medium and quickly add the flour and salt all at once, stirring them in quickly to form a soft dough.

Step 3

Cook this mixture stirring constantly for an additional 3 minutes.

Step 4

Allow this mixture to cool slightly for about 10-15 minutes before adding the eggs, one at a time, stirring until smooth after each addition.

Step 5

Cover and chill in the refrigerator for a half hour.

Step 6

Preheat oven to 400 degrees F.

Step 7

Drop by rounded tablespoonfuls (or pipe small mounds using a piping bag) about 2 inches apart onto a parchment paper lined baking sheets.

Step 8

Bake at 400 degrees F for 20 minutes, then reduce the heat to 375 degrees and bake for an additional 15-20 minutes until the puffs are golden brown and do not collapse when removed from the oven. These should be uniformly golden all over with no pale sides and sound hollow when tapped. Cool completely on a wire rack.

Step 9

Beat the whipping cream, icing sugar and vanilla extract to firm peaks.

Step 10

Drop the jam by tablespoonfuls over the surface of the whipped cream. Using a rubber spatula, gently fold the jam into the cream. Do not fully blend the two together, you want streaks of jam in the cream if possible.

Step 11

Place the blueberry fool in a piping bag with a large open tip. The larger the tip the better. Push the tip into the cream puff shell and fill the entire inside of the shell with the blueberry fool. If you do not have a piping bag you can also split the cream puff shells in half with a serrated knife, then spoon the filling into the top and bottom halves before putting them back together.

Step 12

Serve with a dusting of powdered sugar if you like.