MIMOSA CREAM PUFFS with pastry cream, simple and delicious desserts, Neapolitan recipe, very tasty choux pastry desserts to fill.
Delicious mimosa cream puffs, the choux pastry is excellent to fill with Nutella, chocolate, pistachio paste or whipped cream, whichever you prefer, and enrich them with chocolate chips or sprinkles.
The recipe for mimosa cream puffs is very simple, you prepare the choux pastry with a mixer or by hand, make the cream puffs on the baking tray and bake them.
I love this choux pastry; for me, it’s perfect, the cream puffs remain nice and puffy and light, they can also be fried, try it because it is truly excellent.
On the occasion of Women’s Day, I decided to combine two recipes: San Giuseppe cream puffs and mimosa cake, the result is beautiful to see and delicious to eat.
Join me in the kitchen today for mimosa cream puffs!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 15
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup water
- 3 eggs
- 1 tbsp butter
- 1 pinch salt
- 9 oz pastry cream
- as needed sponge cake (biscuit dough)
Steps
Prepare the biscuit dough HERE, then bake, remove from the paper and cut into pieces.
Make the pastry cream HERE and let it cool in a bowl covered with plastic wrap in contact.
Boil the water with the salt and butter, then pour in the flour all at once and stir with a spoon until the dough detaches from the pan, then let it cool.
Then add the eggs one at a time, incorporate the first egg, then the second and the third, do not add the second egg if the previous one is not incorporated.
Let the dough rest for 30 minutes, then pour it into the pastry bag and make the cream puffs on the baking tray lined with paper by drawing circles.
Bake in a preheated oven at 356°F (180°C) for about 10 minutes, mine are small, if you make them larger increase the baking time a little.
Remove from the oven, fill the cream puffs with cream, decorate with pieces of sponge cake and pistachio sprinkles.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
