Bear Cream Puffs

IMG 6434.00 01 24 00.Still001 结果 pinit
IMG 6434.00 01 24 00.Still001 结果 pinit
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Bear Cream Puffs

Difficulty: Beginner
Servings: 6
Best Season: Suitable throughout the year

Description

Bear Cream Puffs are an adorable and delectable dessert that combines the light, airy texture of choux pastry with a creamy filling and a charming bear design. These puffs are perfect for themed parties, special occasions, or any time you want to impress with a cute and tasty treat.

The choux pastry for Bear Cream Puffs is made by cooking a mixture of water, butter, flour, and eggs until it forms a smooth, pipeable dough. The dough is then piped into small rounds and baked until golden and crisp. After baking, the puffs are cooled and filled with a luscious cream filling, such as vanilla custard or whipped cream.

The bear design is created by adding small pastry ears and using chocolate or icing to create the facial features. The result is a dessert that is as delightful to look at as it is to eat, with a crispy exterior, a soft interior, and a creamy, indulgent filling.

Bear Cream Puffs are perfect for children's parties, baby showers, or any occasion where you want to add a touch of whimsy and fun. Their combination of textures and flavors, along with their adorable design, makes them a hit with both kids and adults.

Ingredients

Cooking Mode Disabled

Craquelin (the crispy top of each cream puff)

Choux Pastry

Filling

Decoration

Instructions

  1. In a clean bowl, put together softened unsalted butter, sugar and cake flour, and use a hand mixer to beat until well combined. Roughly shape into a ball, place it on the parchment paper, cover it with the other half of parchment paper, use a rolling pin to roll it flat about 2mm thick. Chill until set. Use a 5 cm wide ring mold to cut out some small round pieces. One for each cream puffs.

  2. In a non-stick pot, put in unsalted butter, milk, water, sugar and salt, let it come to a boil, turn off the heat, add in 55g cake flour, and keep mixing and stirring until well combined. Transfer the dough into a clean bowl; wait until it is cool to touch. Gradually add in 2 eggs while using a hand mixer to beat until well combined.
  3. How to tell if dough is ready: use a spatula, scrape the dough or dip the head of a spatula into the dough and pull out to see if there is some dough hanging on the spatula's head and the shape looks like an inverted triangle flag. Then it is ready.
  4. Preheat the oven to 392℉(200℃). Put the dough in to a piping bag. Line the baking tray with parchment paper or baking mat. Pipe out the dough into 5 cm wide 4 cm tall round dots. Each top with one round Craquelin. Send into the oven to bake for 15 minutes; lower the heat to 338℉(170℃) and bake for another 15 minutes. Take the baked cream puffs out of the oven, and let it cool down on the cooling rack.
  5. In a clean bowl, melt the chocolate chips, let it cool down and put into a piping bag. Set aside.
  6. In a clean bowl, softened the cream cheese, use a hand mixer to beat until smooth. Add in heavy cream and sugar, beat until it forms stiff peaks. Put all the whipped cream into the piping bag, set in the fridge to keep it cool.
  7. When the cream puffs is cool to touch, slice off its top, pipe in a layer of cream, a layer of fresh fruits or any other fillings you like, and another layer of whipped cream until you fill the cream puffs. Pipe a dot of whipped cream as the bear’s head, draw the eyes and smile of the cute bears with melted chocolate, and use the chocolate buttons as its ears. Let the cream puffs cool in the fridge for 30 minutes before serve. This recipe can make about 6 cream puffs.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.

Keywords: cream puffs
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