Easter Cream Puffs

Easter Cream Puffs might be just the side dish you are searching for. One portion of this dish contains around 5g of protein, 25g of fat, and a total of 484 calories. This recipe serves 12 and costs 77 cents per serving. This recipe is liked by 407 foodies and cooks. A mixture of whipped cream, food color, food color, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Easter event. It is brought to you by Bakers Royale. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 18%. Similar recipes include Asparagus Puffs for Easter Brunch, Chocolate Cream Puffs with Whipped Cream & Strawberries | Happy Birthday Becca, and Cream Puffs with Vanillan Ice Cream and Chocolate Sauce.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

Remove from oven and pierce each one with a paring knife to release the steam.To make whipped cream

1. 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).

2. Pour colored glaze on top of cream puff and finish with sprinkles.

Heat oven to 400 degrees F and line bake sheet with parchment paper.To make pate choux

1. Place water, butter, sugar and salt in a sauce pan and bring to a boil over medium heat. 

2. 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. 

3. Transfer dough to stand mixer bowl and let rest for 5 minutes.Fit stand mixer with a whisk attachment.

4. Add in one egg at a time and mix on medium until combined.

5. 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.

6. Place dough in pastry bag fitted with a large round tip. Pipe 2-inch puffs, two inches apart onto parchment-lined pan.

7. Bake at 400 for about 20 minutes or until golden brown.

Nutrition Information:

covered percent of daily need