The CARNIVAL CREAM PUFFS are small, irresistible pastries with a creamy center that can be served at the end of a meal or on a lively buffet during festive days for kids and adults alike. Their characteristic, besides the deliciousness, is their colorful appearance, which fits perfectly with Carnival, but also for a birthday or any other joyful occasion.
Making these cream puffs is very simple and within everyone’s reach: if you’re not familiar with choux pastry, don’t be afraid — you’ll be able to prepare it perfectly in no time. After baking, the cream puffs can be filled with a soft whipped cream, as I did, or with other creams such as classic pastry cream or chocolate cream. In any case, don’t forget to glaze the little domes and sprinkle them with colorful sprinkles, which will add cheer and a crunchy note.
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- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2/3 cup water
- 6 tbsp butter
- 2 1/2 tsp sugar
- 1 pinch salt
- 1 1/4 cup 00 flour (Italian '00' all-purpose flour)
- 4 eggs (medium)
- 3/4 cup sweetened whipping vegetable cream
- 1/3 cup sweetened condensed milk
- 1 1/4 cup powdered (confectioners') sugar
- 1 tbsp lemon juice (may need more)
- to taste colored sprinkles
Tools
- Electric beaters
- 1 Piping bag
- 1 Pot
- 2 Bowls
Steps
The preparation of the CARNIVAL CREAM PUFFS is really very simple and quick.
In a high-sided pot place the water, butter, sugar and a pinch of salt. Bring to a boil and, off the heat, add the flour all at once.
Stir and when the flour has been incorporated into the dough, return the pot to the heat and stir with a wooden spoon.
Cook until the mixture pulls away from the sides and is quite firm.
Put it in a bowl, let it cool slightly and add the eggs one at a time, waiting for the first egg to be fully incorporated before adding the next. You can fold them in with a spatula or use electric beaters.
The final dough should have the consistency of a fairly firm pastry cream.
Transfer the dough to a piping bag fitted with a plain tip, line a baking sheet with parchment paper and pipe out cream puffs about the size of a walnut.
Flatten the peaks with a wet finger and bake in a preheated conventional oven at 374°F for about 25 minutes. Place a small ball of aluminum foil on the upper part of the oven door so that, leaving it slightly ajar, the moisture can escape.
Remove your cream puffs from the oven and let them cool completely.
In a bowl place the cream — make sure it is very cold — and whip it with the beaters. When it starts to thicken, add the condensed milk in a thin stream and continue whipping until you reach a firm consistency; be careful not to overwhip and turn it into butter.
Transfer to a piping bag with a long, narrow tip.
Use a small knife to make a small hole in the base of each cream puff and fill them with the cream.
Work the powdered sugar with the lemon juice until you obtain a smooth and fairly thick glaze.
Dip the tops of the cream puffs in the glaze, cover them with colored sprinkles and let the glaze set. Arrange them on a serving plate and serve.
