Carnival puffs with sugar confetti and eggless mascarpone cream

Traditional and Bimby recipe.

Even the puffs dress up for the party, and we are ready for this Carnival.

They are delicious treats that attract both adults and children, and you can fill them with any type of cream.

I chose the eggless mascarpone cream, and then decorated them with colorful sprinkles like confetti.

To color the cream, I chose blended strawberries, but you can also use pre-cooked blended beets, or your preferred food coloring, and adjust the quantity to determine the cream’s color.

If you want to make the chocolate version, simply add 1 level tablespoon of sifted cocoa powder to the mascarpone, mix well before adding the whipped cream; consider if you need to add a little more sugar.

Carnival recipes thought for you

Difficulty: Medium
Cost: Economical
Rest time: 10 Minutes
Preparation time: 1 Hour
Portions: 20 puffs
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: Autumn, Winter and Spring, Carnival

Ingredients

Let’s go shopping

1 1/4 cups all-purpose flour
3/4 cup water
7 tbsps butter
5 eggs
1 pinch salt
1 cup mascarpone (cold from the fridge)
1 cup whipping cream (cold for at least 20 minutes in the freezer)
3/4 cup powdered sugar
1 packet vanillin
5 oz strawberries (or 3.5 oz beets or 1 tbsp unsweetened cocoa powder or coloring)
to taste colorful sprinkles (or any desired nibs or chocolate chips.)

Carnival puffs with sugar confetti

Tools

1 Stand mixer or Bimby
1 Pot
2 Piping bag with various nozzles
2 Baking sheets wide and shallow
25 Baking cups
1 Spatula
1 Sieve
1 Blender – I use Bimby
1 Parchment paper

Steps

Carnival puffs with sugar confetti

Let’s start by preparing the puffs: in a saucepan, place the water, butter, and salt and bring to a boil, add all the flour, lower the heat, and stir vigorously
You will get a smooth and creamy dough. Let it cool.
At this point, it’s important to add the eggs one by one, don’t add another egg if the first one is not well mixed and combined.
Mix the dough well until you get a smooth cream.
Meanwhile, spray some butter spray on a baking sheet or use parchment paper. Put the obtained mixture in a piping bag, and start making the puffs.
Place in a preheated oven at 392°F for 25 minutes, then lower to 356°F for another 5 minutes. Take out and let cool.
With the beaters, whip the cream to stiff peaks with half of the sugar and half of the vanillin.
Then, separately, with the same beaters still dirty with cream, whip the drained and perfectly liquid-free mascarpone with the other half of the sugar, and the other packet of vanillin.
Now blend the strawberries or pre-cooked beetroot and add them to the mascarpone cream,
If you want to make them chocolate-flavored, you need to add it now instead of the strawberries or beetroot
Finally, add the whipped cream to the mascarpone bowl with a spatula, making gentle movements from bottom to top until you obtain a soft and thick cream!
If you prefer to use food coloring, after making the mascarpone and cream, take out a portion and add the coloring drop by drop, mixing until you achieve the desired color.
Place half of the obtained cream in a piping bag with a smooth nozzle.
Pierce the bottom of the puffs with a small knife, being careful not to pierce the whole puff. Fill the entire puff with the cream.
Once filled, place them in baking cups, fill a second piping bag with a fluted nozzle, and create a circle on top of each puff, like a cupcake, and complete with a cascade of colorful sprinkles or nibs or chocolate chips to taste.
Carnival puffs with sugar confetti are ready.
Place the water, butter, salt, and sugar in the bowl, heat: 5 min./100°C/speed 1.
Add the all-purpose flour and mix: 20 sec./speed 4. Remove the bowl from its housing and let its content cool for 10 minutes.
Preheat the oven to 392°F. Line the baking sheet with parchment paper and set aside.
Place the bowl back in its housing, remove the measuring cup, and with the blades moving at speed 5, add the eggs one by one through the hole.
After adding the last egg, mix again: 30 sec./speed 5. Transfer the dough to a piping bag with a smooth nozzle and form the puffs, leaving 2 inches of space between each.
Bake in the hot oven for 20-25 minutes (392°F) or until the puffs are golden. Turn off the oven and leave it slightly ajar, allowing the puffs to dry inside for 10 minutes. Carefully remove the baking sheet from the oven and let the puffs cool completely.
In the meantime, prepare the cream with the Bimby
I recommend putting the bowl in the freezer first to cool. Attach the butterfly, whip the cream to stiff peaks with half of the sugar and half of the vanillin, speed 3.5 for about 3 minutes, but check through the hole to avoid the cream becoming too whipped and turning into butter.
Put the whipped cream aside in the fridge and without washing the bowl, always using the butterfly, whip the drained and perfectly liquid-free mascarpone with the other half of the sugar, and the other packet of vanillin, for about 3 minutes first at speed 2, then at 3.
Set aside, wash the bowl.
Now decide the various colors with which to decorate the puffs
If you want to color them pink, blend the strawberries or beetroot for 2 min. speed 5. Gather with the spatula, and transfer to a small bowl.
Add the smoothie to the mascarpone cream, with slow movements, until the mixture is all the same color
If you want to make them chocolate-flavored, add it now instead of strawberries or beetroot.
Finally, add the whipped cream to the mascarpone bowl with a spatula, making gentle movements from bottom to top until you obtain a soft and thick cream!
If you prefer to use food coloring, after making the mascarpone and cream, take out a portion and add the coloring drop by drop, mixing until you achieve the desired color.
Let’s fill the Puffs
Place half of the obtained cream in a piping bag with a smooth nozzle. Pierce the bottom of the puffs with a small knife, being careful not to pierce the whole puff. Fill the entire puff with the cream.
Once filled, place them in baking cups, fill a second piping bag with a fluted nozzle, and create a circle on top of each puff, like a cupcake, and complete with a cascade of colorful sprinkles or nibs or chocolate chips to taste.
Our friend Bimby helped us make the Carnival puffs with sugar confetti.