Recipe: Mini Egg-Topped Cream Puffs

Ready to do some Easter baking? Mini Egg Cream Puffs are an eggs-cellent way to celebrate the Easter weekend. Crisp choux pastry is filled with vanilla pastry cream and topped with a chantilly nest of Mini Eggs. It’s chocolatey, crunchy, silky and super adorable!

Choux Pastry Shells

Ingredients

• 1/4 cup all-purpose flour
• 3 tablespoons butter
• 2 eggs
• 1/4 cup pastry flour
• Pinch of salt
• 1/4 cup whole milk
• 1/4 water

Instructions

• Pre-heat oven to 350°F
• In medium sized pot, bring milk, water, sugar and butter to a simmer
• Add flour, mix with wooden spoon until well combined. Then allow the dough to cool down.
• Once cooled, gradually add eggs and mix well.
• The dough consistency should be sticky and form a “V” shape when falling off the spatula.
• Place cooled dough into a piping bag.
• Pipe choux onto baking tray lined with parchment paper 2 inches apart
• If using a piping tip, lightly press down on the tip with dampened finger after each piping.
• Bake at 350°F for 30 minutes. Take care not to open the oven during the first 15 minutes.
• Once out of oven, poke holes in bottom to help excess steam/moisture escape and prevent collapsing
• Allow choux pastry to fully cool down before filling with vanilla pastry cream.

Vanilla Pastry Cream

Ingredients 

• 2 tablespoons cornstarch
• 5 egg yolks
• 1/2 cup sugar
• 1 teaspoon vanilla bean paste
• 1 1/2 cup whole milk

Instructions

• In bowl, combine yolks, sugar and corn starch whisk until pale yellow.
• Bring the milk to a boil in a sauce pot.
• Add 1/4 of milk to egg mixture. Mix to combine.
• Pour mixture back into the pot and over medium heat, bring the mixture to a boil. Continually stir the mixture until becomes thick and no longer sticks to side of pot.
• Finish the pastry cream off with butter and pour onto tray lined with plastic wrap
• Wrap pastry cream and set in fridge to chill
• Once fully chilled and set. Place in bowl and whisk until smooth

Chantilly Cream

Ingredients

• 1 cup heavy cream
• 2 tbsp icing sugar
• 1 tbsp vanilla

Instructions
Whip heavy cream, vanilla and icing sugar until stiff peak forms.

Garnishes

Ingredients

• Candied mini chocolate eggs
• Chocolate sprinkles and/or finely chopped nuts

To Assemble the Mini Egg Cream Puffs

• Put vanilla pastry cream into a pastry bag fitted with a small round tip.
• Fill choux with pastry cream from the holes at the bottom of the choux pastry. Take care not to overfill.
• Put the Chantilly cream into another pastry bag fitted with a small round tip. Pipe a circular nest with the Chantilly cream around the top of the choux.
• Add 3 mini eggs to complete the nest and sprinkle with chocolate sprinkles and/or nuts. Continue with remain puffs. Enjoy!