Mimosa Cream Puffs are a recipe I created to make something different for Women’s Day.
Looking at all the ingredients, it seems like it would take a lot to make them, but there’s just a lot written, but in the end it’s simple and it doesn’t take a lengthy time.
To get a head start on making the mimosa cream puffs, you can prepare the cream puffs and sponge cake the day before and then do the rest the following day, so you’ll be quicker.
Try making the mimosa cream puffs for Women’s Day and you’ll see what a success!
Try making this recipe yourself and if you make this or any of my other recipes, send me the photos, and I will publish them on my page with your name.
Approx. 3290 Kcal total
- Difficulty: Medium
- Cost: Moderate
- Preparation time: 1 Hour
- Portions: 6 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer, Women's Day
Ingredients for Mimosa Cream Puffs
- 1 1/4 cups All-purpose flour
- 3 medium eggs
- 1/2 cup Sugar
- 1 pinch Salt
- 1 packet Vanillin
- 1 packet Baking powder
- 3 Egg yolks
- 2 cups Whole milk
- 2 tablespoons Sugar
- 2 tablespoons Cornstarch
- 1 packet Vanillin
- 5 oz Hopla or fresh whipping cream
- 1/2 cup Water
- 1/4 cup Butter
- 1/2 cup Flour
- 1 pinch Salt
- 2 Medium eggs
- 3.5 oz Hopla or fresh whipping cream
Preparation of Mimosa Cream Puffs
Preparation of Sponge Cake
Beat the egg whites until stiff with the sugar (add a pinch of salt only if they struggle to stiffen), add the yolks, and gradually the rest, lastly the flour.
Take a greased and floured cake pan and pour the mixture into it.
Bake at 356°F (180°C) for about 40 minutes, but check the cooking.
Preparation of Chantilly Cream
Take a saucepan and put in the eggs, sugar, vanilla, and a little milk.
Put the saucepan on the stove over low heat and mix everything using a hand mixer; gradually add more milk until it’s all in, add the cornstarch or flour and blend again.
Continue cooking, stirring with a wooden spoon, always clockwise.
The cream will be ready when bubbles appear and when stirring, the cream detaches from the saucepan.
It shouldn’t be too liquid.
Once cooked, let it cool and store in the refrigerator for at least 1 hour before use, stirring occasionally.
Add the cream to this custard once cooled, blending everything well with a hand mixer.
Preparation of Cream Puffs
In a saucepan, put water, butter, and salt, turn the stove to high until boiling.
As soon as it boils, remove from the stove and add the sifted flour all at once and mix well, then put back on medium heat, continuing to stir for another 4-5 minutes until a film forms on the bottom of the pot; at this point, remove from heat and let it cool.
Once lukewarm, add the eggs and mix well until they are thoroughly combined.
Bake in a preheated oven at 428°F (220°C) for about 10-12 minutes.
Final Preparation
First, prepare the sponge cake and set it aside.
Prepare the custard and let it cool.
While the cream is cooling, prepare the cream puffs, whose preparation and cooking do not take much time.
As soon as the custard has cooled, whip the cream to add to the cream and once whipped, fold it in gently.
Put the cream in a piping bag with a narrow and long tip and fill our cream puffs, placing them all on a tray and storing them in the fridge.
Meanwhile, take the sponge cake, cut a very thin surface layer, and crumble the sponge cake with your hands by rubbing over it with your fingers or a fork, thus obtaining many crumbs and setting them aside.
Whip the cream for finishing and spread it on each cream puff, then roll them in the sponge cake crumbs to make them stick well.
