Carnival cream puffs with sugar confetti and eggless mascarpone cream

Traditional and Bimby recipe.

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

They are delicious sweets that appeal to both adults and children, which you can fill 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 pureed strawberries, but you can also use pre-cooked pureed beets, or food coloring of your preferred color, and adjust the quantity to achieve the desired color of the cream.

If you want to make the chocolate version, just add 1 tablespoon of sifted unsweetened cocoa to the mascarpone, mix well before adding the whipped cream; you may want to add a little more sugar if needed.

Carnival recipes created for you

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

207.16 Kcal

calories per serving

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Energy 207.16 (Kcal)
Carbohydrates 17.36 (g) of which sugars 8.78 (g)
Proteins 3.39 (g)
Fat 14.36 (g) of which saturated 6.22 (g)of which unsaturated 2.21 (g)
Fibers 0.32 (g)
Sodium 49.22 (mg)

Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

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1 1/4 cups all-purpose flour
3/4 cup water
7 tbsp butter
5 eggs
1 pinch salt
9 oz mascarpone (cold from the fridge)
7 oz whipping cream (cold for at least 20 minutes in the freezer)
3/4 cup powdered sugar
1 packet vanillin
5 oz strawberries (or 3 1/2 of beets or 1 tbsp of unsweetened cocoa or food coloring)
as needed colorful sprinkles (or preferred sprinkles or chocolate chips.)

Carnival Cream Puffs with Sugar Confetti

Tools

1 Stand Mixer or Bimby
1 Pot
2 Pastry Bag with various tips
2 Baking Sheets wide and low
25 Cupcake Liners
1 Spatula
1 Sieve
1 Blender – my Bimby
1 Parchment Paper

Steps

Carnival Cream Puffs with Sugar Confetti

Let’s start by preparing the cream puffs: in a saucepan, put the water, butter, and salt and bring to a boil, add all the flour, reduce the heat and stir vigorously
You will obtain a smooth and creamy dough. Let it cool.
At this point, it is important to add the eggs one at a time, not adding another egg if the first one is not well mixed and incorporated.
Mix the dough well until you get a smooth cream.
Meanwhile, spray butter or use parchment paper on a baking sheet. Put the obtained mixture in a pastry bag, and begin to make the cream puffs.
Put in a preheated oven at 390°F for 25 minutes, then lower to 355°F for another 5 minutes. Take them out and let them cool.
With a whisk, whip the cream to stiff peaks with half of the sugar and half of the vanillin.
Then separately, with the same whisk still with traces of cream, whip the drained mascarpone perfectly free of liquid with the other half of the sugar, and the other packet of vanillin.
Now puree the strawberries or pre-cooked beetroot and add them to the mascarpone cream,
If you want to make the chocolate version, you should 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 get a soft and dense cream!
If you want to use food coloring, after making the mascarpone and cream, take a portion and add the coloring drop by drop, mixing until you get the desired color.
Put half of the obtained cream into a pastry bag with a smooth tip.
Puncture the bottom of the cream puffs with a small knife, being careful not to pierce through the entire puff. Fill the cream puff with cream.
Once filled, place them in the cupcake liners, fill a second pastry bag with a ruffled tip, and create a circle on top of each cream puff, like a cupcake, and finish with a cascade of colorful sprinkles or your preferred sprinkles or chocolate chips.
Carnival Cream 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 the housing and let its contents cool for 10 minutes.
Preheat the oven to 390°F. Line the baking sheet with parchment paper and set aside.
Reposition the bowl in its housing, remove the measuring cup and, with the blades moving at speed 5, add the eggs one by one through the opening.
After adding the last egg, mix again: 30 sec./speed 5. Transfer the dough into a pastry bag with a smooth nozzle and shape the cream puffs, leaving 2 inches of space between each.
Bake in a hot oven for 20-25 minutes (390°F) or until the cream puffs are golden. Turn off the oven and leave the door ajar, letting the cream puffs dry inside for 10 minutes. Carefully remove the baking sheet from the oven and let cool completely.
In the meantime, prepare the cream with the Bimby
I recommend putting the bowl in the freezer first to cool it. Attach the butterfly whisk and whip the cream to stiff peaks with half of the sugar and half of the vanillin at speed 3.5 for about 3 minutes; check through the opening to prevent the cream from becoming overwhipped and turning into butter.
Put the whipped cream aside in the fridge, and without washing the bowl, still with the butterfly whisk, whip the drained mascarpone perfectly free of liquid with the other half of the sugar and the other packet of vanillin, for about 3 min, first at speed 2, then at 3.
Put aside, wash the bowl.
Now decide the various colors to decorate the cream puffs
If you want to color them pink, puree the strawberries or beetroot for 2 min. at speed 5. Gather with the spatula and transfer to a small bowl.
Add the puree to the mascarpone cream, with slow movements until the mixture is all the same color
If you want to make them chocolate, you should add it now instead of the strawberries or beetroot.
Finally, add the whipped cream to the mascarpone bowl with a spatula, making delicate movements from bottom to top until obtaining a soft and dense cream!
If you wish to use food coloring, after making the mascarpone and whipped cream, take a part and add the coloring drop by drop, mixing until obtaining the desired color.
Let’s fill the Cream Puffs
Put half of the obtained cream into a pastry bag with a smooth tip. Puncture the bottom of the cream puffs with a small knife, being careful not to pierce through the entire puff. Fill the cream puff with cream.
Once filled, place them in the cupcake liners, fill a second pastry bag with a ruffled tip, and create a circle on top of each cream puff, like a cupcake, and finish with a cascade of colorful sprinkles or your preferred sprinkles or chocolate chips.
Our Bimby friend helped us make the Carnival Cream Puffs with Sugar Confetti.