Description
These Delightful Mini Egg Cream Puffs are the perfect festive treat for your Easter celebration. Featuring a crisp craquelin topping over light and airy choux pastry shells, filled with decadent dark chocolate pastry cream and topped with fluffy white chocolate whipped cream, these cream puffs are garnished with whimsical chocolate mini eggs and a hint of ground hazelnut flour for an extra nutty touch.
Ingredients
Scale
Craquelin
- 60 g Unsalted Butter (softened for easy mixing)
- 40 g Sugar (for sweetening the craquelin)
- 60 g All-purpose Flour (ideal for texture)
Choux Pastry
- 60 g Unsalted Butter (cold for proper puffing)
- 60 ml Water (essential for dough expansion)
- 60 ml Milk (adds moisture)
- 70 g All-purpose Flour (avoid substitutions for accuracy)
- 125 g Eggs (approximately 2.5 large eggs)
Dark Chocolate Pastry Cream
- 50 g Granulated Sugar (adjust to taste)
- 3 tablespoons Cornstarch (for thickening)
- 500 ml Milk (heated before tempering)
- 50 g Sugar (additional for sweetness)
- 150 g Dark Chocolate (rich chocolate flavor)
- 2 Eggs (for the custard base)
White Chocolate Whipped Cream
- 100 g White Chocolate (quality for best results)
- 220 g Whipping Cream (can substitute with non-dairy option)
Garnish
- 1 package Chocolate Mini Eggs (for decoration)
- 1 tablespoon Ground Hazelnut Flour (optional)
Instructions
- Preparation: In a mixing bowl, cream together the softened butter and sugar for the craquelin until fluffy. Gradually mix in the flour until a soft dough forms. Roll the dough into a disc, wrap it in plastic wrap, and freeze until solid.
- Make the Choux Pastry Dough: Preheat your oven to 400°F (200°C). In a pot, heat the cold butter, water, and milk until it just begins to simmer. Remove from heat and stir in the flour vigorously until a dough forms and pulls away from the sides of the pot. Let the dough cool slightly.
- Add Eggs to Dough: Gradually beat in the eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.
- Pipe and Bake: Transfer the choux pastry dough to a piping bag fitted with a plain round tip. Pipe dollops of dough onto baking sheets lined with parchment paper. Place a frozen craquelin disc on top of each dollop. Bake at 400°F (200°C) for 5 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 25-30 minutes until puffed and golden. Once baked, poke holes in the puffs to release steam and cool completely on a wire rack.
- Prepare Dark Chocolate Pastry Cream: In a bowl, whisk together eggs, sugar, and cornstarch until smooth. Heat the milk until warm, then slowly temper the warm milk into the egg mixture while whisking continuously. Pour the mixture back into the pot and cook over medium heat, whisking constantly until the pastry cream thickens. Remove from heat and stir in the melted dark chocolate until fully incorporated. Cover and let it cool.
- Make White Chocolate Whipped Cream: Gently melt the white chocolate and whipping cream together over low heat. Chill this mixture in the refrigerator until cold, then whip until stiff peaks form.
- Assemble the Cream Puffs: Carefully cut off the tops of the cooled puffs. Pipe the dark chocolate pastry cream into the hollow centers. Top with a generous dollop of white chocolate whipped cream. Garnish each puff with a sprinkle of ground hazelnut flour and decorate with chocolate mini eggs for a festive Easter touch.
Notes
- If you prefer, you can substitute non-dairy whipping cream to make this recipe dairy-free.
- Ensure eggs are added gradually to the choux dough to get the right consistency.
- Let the craquelin discs freeze solid before adding to the choux dough for best baking results.
- Release steam from baked puffs by poking holes to avoid sogginess inside.
- Store assembled cream puffs in the refrigerator and consume within 2 days for optimal freshness.
