As you can see I’m going through another phase, or I should say back to my sprinkles and cherries. With that, I had to control my urge not to top these easy cream puffs with a big cherry, but I had to make them pretty in pastels for Easter.
It’s like I get stuck in phases. Right now, I’m back to bright and cheerful color palettes.
Speaking of phases, when does the ultra prego-absent-minded stage go away? Seriously, I waddle, I klutz (yes, that’s proper English for today), and my half-on half-off brain forgot and, by instinct, had me suck in my stomach while trying to shimmy between a wall and the set up of these Easter Cream Puffs.
You can imagine how that turned out—clean up was not fun and it left me a few pictures short of the food.
Which only worked out because I decided to just shoot cupcake liners. If you are a regular reader here you’ll know I do this every so often, like, here, here and here—there is just something about the ethereal aspect of them that I love.
Easter Cream Puffs
Yield: Makes 12 3-inch cream puffs
- 1 cup water
- 8 tablespoon butter
- 2 tablespoon sugar
- pinch salt
- 1 ½ cups bread flour
- 3 large eggs plus 2 egg whites
- 2 cup heavy cream
- 2 tablespoons confectioner sugar
- 2 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- 2 cups of confectioner sugar
- 2-4 tablespoons milk
- 1 small drop of McCormick Red Food Color
- 1 small drop of McCormick Yellow Food Color
- 1 small drop of McCormick Green Food Color
- 1 small drop of McCormick Blue Food Color
Preparation: Heat oven to 400 degrees F and line bake sheet with parchment paper.
To make pate choux:
- Place water, butter, sugar and salt in a sauce pan and bring to a boil over medium heat. Remove pan from heat and add bread flour and stir until combined. Return pan to heat and stir in a circular motion until dough forms a ball at the center of pan. Transfer dough to stand mixer bowl and let rest for 5 minutes.
- Fit stand mixer with a whisk attachment. Add in one egg at a time and mix on medium until combined. Add 1 egg at a time and mix until fully incorporated before adding the next. Dough should be smooth, if not mix until dough is free of lumps.
- Place dough in pastry bag fitted with a large round tip. Pipe 2-inch puffs, two inches apart onto parchment-lined pan. Bake at 400 for about 20 minutes or until golden brown. Remove from oven and pierce each one with a paring knife to release the steam.
To make whipped cream:
- Place heavy cream, sugars and vanilla in a chilled bowl, using a hand mixer on medium-high beat until stiff peaks form.
To make glaze:
- Sift confectioner sugar and add 2-4 tablespoons of milk (or as needed for a pouring consistency) and whisk until smooth. Divide finished glazed into four separate bowls. For best coloring control, dip a toothpick into food color and swirl into glaze (add more as desired). Pour colored glaze on top of cream puff and finish with sprinkles.