Combine the sugar and cornstarch in a heavy-bottomed sauce pan. Whisk in the milk, and set over medium heat, whisking regularly, until the milk begins to steam. Whisk the egg yolks in a large heat proof bowl. Once the milk is steaming, slowly pour the milk mixture into the egg yolks, whisking constantly. This must be done slowly, and you must be whisking constantly, or you will scramble your eggs with the hot milk mixture.

Once all of the steaming milk has been whisked in, pour it all back into the saucepan.
Continue to heat the mixture over medium heat, whisking constantly, until it comes to a boil. You can stop whisking for a few seconds at a time to see if bubbles are rising to the surface.

Once the mixture has come to a boil, it will thicken up and should coat the back of a spoon. If you dip a spoon in it, you should be able to draw a line through the custard without it filling in right away.

Place the peanut butter and vanilla in a heat proof mixing bowl. Place a mesh strainer over the top and pour the custard mixture through the strainer. This will remove any lumps or bits of cooked egg that may have formed while the custard was cooking. Stir the hot custard until the peanut butter is completely incorporated.

Place a sheet of plastic wrap directly on top of the pastry cream to prevent a skin from forming. Cool in the refrigerator for 3-4 hours, or overnight. If it seems too thick when you want to use it, simply run a whisk through it to loosen it up a little.

Preheat oven to 400F and line a large baking sheet or two smaller baking sheets with parchment paper. Set aside.

Combine water, butter, and salt in a medium-sized heavy-bottomed saucepan over medium heat and bring to a rolling boil.

Once mixture is boiling, add flour and turn down heat to medium/low. Stir continuously with a spatula until moisture is absorbed and mixture forms a ball that pulls away from the sides of the pot. Remove from heat and stir for several minutes to cool down the mixture. Add eggs, one at a time, stirring very well after each addition until mixture is smooth and velvety.

Transfer mixture to a piping bag (or to a large Ziploc bag with one corner snipped) and pipe onto prepared baking sheets by mounds about 2” wide by 1” tall, spacing each mound at least 1 ½ inches apart. Lightly dampen your fingers with cold water and gently press down any peaks on the pastry mounds.

Transfer to 400F oven and bake for 30 minutes or until cream puffs appear dry and light golden brown.
Remove from oven and use a sharp knife to pierce the lower center of each cream puff, inserting knife about halfway into cream puff (be careful, cream puffs will be hot!).

Re-place each puff on baking sheet and return to oven. Turn off oven and let pastry sit in the oven with the oven door cracked for another 10 minutes. Once 10 minutes has passed, remove from oven and allow to cool completely on baking sheet. Allow to cool completely before piping with pastry cream.

Sift confectioners’ sugar and add 3 tablespoons of BWF Michigan Blueberry Preserves and add water, mix to make a dippable icing. Set aside.

Fill pastry bag with peanut butter pastry cream. Cut a tiny hole on side of cream puff and fill. After filling all cream puffs, dip top side into the icing. Place on plate