Mini Chocolate Cream Puff Cakes
  • 1¼ cup all-purpose flour
  • 2 tablespoons sugar
  • 1 cup water
  • ½ cup butter
  • .5 teaspoon salt
  • 5 large eggs
  1. 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.
  2. Have the flour sifted. Preheat the oven to 160C convection.
  3. 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.
  4. Transfer the dough to a mixer bowl and with a paddle attachment, stir for 30 seconds.
  5. Beat the eggs with a fork. Add them to the dough in three additions, stirring well after each one.
  6. Divide the mixture in two and transfer into piping bags with two sizes of round tips. Refrigerate for 2 hours.
  7. 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.
  8. 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.
  9. Reduce the temperature to 160C and bake for another 10 minutes.
  10. Transfer the cream puffs on a wire rack to cool.
  11. Gently, with the tip of a pairing knife, cut a small circle on the bottom of each puff (after they all are completely cooled).
  12. Fill them with Chocolate Mousseline cream (recipe below)
  13. Top one big cream puff with one small one. Sprinkle with coloured sugar and decorate with cut-out fondant flowers.
  14. Serve the same day, chilled. Store in an air tight box in the refrigerator for up to 2 days.
Recipe by Moms & Munchkins at