A mini cream puff is a bite-sized version of the classic cream puff. Made from choux pastry, a light and airy dough that puffs up during baking, these pastries are crafted using butter, flour, eggs, and water to create a hollow center.
Mini cream puffs are typically filled with sweet options like whipped cream, custard, or pastry cream. They are a popular dessert choice for parties, events, or as a delightful treat. Their small size makes them easy to serve at gatherings, while their delicate texture and sweet filling make them a favorite indulgence.
Ingredients for Mini Cream Puff
For the Choux Pastry:
- 1/2 cup (120 ml) water
- 1/4 cup (60 g) unsalted butter
- 1/4 tsp salt
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs
For the Filling (Pastry Cream or Whipped Cream):
- 1 cup (240 ml) heavy cream or prepared pastry cream
- 2–3 tbsp powdered sugar (if making whipped cream)
- 1 tsp vanilla extract
Optional:
- Powdered sugar for dusting
- Melted chocolate for drizzling
*Make the Choux Pastry:
1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Cook the Dough Base: In a saucepan, combine water, butter, and salt. Heat until the butter melts and the mixture boils.
3. Add Flour: Reduce heat to low and stir in the flour all at once. Mix vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan.
4. Cool Slightly: Transfer the dough to a mixing bowl and let it cool for 5 minutes.
5. Incorporate Eggs: Add eggs one at a time, beating well after each addition until the dough is smooth, shiny, and pipeable.
*Shape and Bake:
1. Pipe the Dough: Transfer the dough to a piping bag fitted with a round tip. Pipe small mounds (about 1 inch in diameter) onto the prepared baking sheet, leaving space between them.
2. Smooth the Surface: Dip your finger in water and gently smooth any peaks on the dough.
3. Bake: Bake for 20–25 minutes or until the puffs are golden brown and firm. Avoid opening the oven during baking.
4. Cool: Remove from the oven and pierce each puff with a skewer to release steam. Let them cool completely.
*Prepare the Filling:
- For whipped cream, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- For pastry cream, use a pre-made recipe or prepare it in advance.
*Fill the Cream Puffs:
1. Cut or Poke: Cut the top of each puff or poke a small hole at the bottom.
2. Pipe the Filling: Fill a piping bag with the cream and pipe it into the hollow center of each puff.
*Decorate (Optional):
- Dust with powdered sugar or drizzle with melted chocolate for added flair.
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