This Mini Chocolate Cream Puff Cakes post is courtesy of our contributor Ivelina. I know many moms (myself included) that would love one of these delicious & beautiful treats for Mother’s Day this year!
Mini Cream Puff Cakes:
- 1¼ cup all-purpose flour
- 2 tablespoons sugar
- 1 cup water
- ½ cup butter
- .5 teaspoon salt
- 5 large eggs
- Combine the water, butter and salt in a heavy bottomed pan over medium heat. Stir, until the butter melts. Make sure the water doesn't come to a boil.
- Have the flour sifted. Preheat the oven to 160C convection.
- Once the butter has melted, increase the heat and bring the water to a simmer. Remove from the heat and stir in all the flour. Stir for about 2 minutes until the dough is formed. Returned back to the medium heat and stir for a minute or two.
- Transfer the dough to a mixer bowl and with a paddle attachment, stir for 30 seconds.
- Beat the eggs with a fork. Add them to the dough in three additions, stirring well after each one.
- Divide the mixture in two and transfer into piping bags with two sizes of round tips. Refrigerate for 2 hours.
- Pipe 15 big and 15 smaller puffs on a cookie sheet lined with parchment paper (or silicon mat). If you bake one pan at a time, pipe the first bag of puffs and bake. Keep the second bag in the fridge.
- Place the pan in a hot oven and reduce the temperature immediately to 175C. Bake for 25-30 min. Rotate the pan half way through the baking.
- Reduce the temperature to 160C and bake for another 10 minutes.
- Transfer the cream puffs on a wire rack to cool.
- Gently, with the tip of a pairing knife, cut a small circle on the bottom of each puff (after they all are completely cooled).
- Fill them with Chocolate Mousseline cream (recipe below)
- Top one big cream puff with one small one. Sprinkle with coloured sugar and decorate with cut-out fondant flowers.
- Serve the same day, chilled. Store in an air tight box in the refrigerator for up to 2 days.
- 2.25 cups milk
- 6 egg yolks
- ½ cup sugar
- ⅔ cup corn starch
- 3 tablespoons Dutch processed cocoa
- 1 tsp vanilla extract
- ½ cup unsalted butter, cubed and softened
- Bring the milk to boil.
- Beat slightly the egg yolks, sugar, starch and cocoa without over beating.
- Pour half of the hot milk into the egg mixture, stirring constantly (dissolving the sugar). Pour the yolk mixture back to the pot where the other half of the milk is and place over medium heat.
- Stir constantly with a whisk attachment, until thickens.
- Place the pastry cream in a deep dish, cover it with cling foil, (the foil should touch the cream). Leave to cool at room temperature.
- Beat the pastry cream, adding the cubes of butter in portions. Beat until fluffy.
- Cover with plastic wrapping foil, making sure that the foil touches the cream. Refrigerate.
- Place the cream in a piping bag with a small tip (one that will fit in the cut out holes on the bottom of each cream puff.
- Fill the puffs.
We’d like to extend a Thank You to our fabulous new contributor Ivelina. She is an amazing baker and I know you’ll love what you see over on her Tablier Taché blog, her Pinterest boards, her Facebook page and her Google+ account. Here is one of my latest favourites – Lemon Meringue Cake!