Description
These delightful Mini Egg Cream Puffs combine crisp choux pastry topped with a sweet craquelin crust, rich chocolate pastry cream, and airy white chocolate whipped cream, perfect for an Easter celebration. Adorned with colorful chocolate mini eggs and optional hazelnut flour, this recipe offers a charming and elegant dessert that’s sure to impress your guests.
Ingredients
Scale
Craquelin
- 60 g Unsalted Butter (softened)
- 40 g Sugar
- 60 g All-purpose Flour
Choux Pastry
- 60 g Unsalted Butter (cold)
- 60 ml Water
- 60 ml Milk
- 70 g All-purpose Flour
- 125 g Eggs (approx. 2.5 large eggs)
Chocolate Pastry Cream
- 50 g Granulated Sugar (adjust to taste)
- 3 tablespoons Cornstarch
- 500 ml Milk (heated)
- 50 g Sugar
- 150 g Dark Chocolate
- 2 large Eggs (included in 125 g eggs above in choux? If not, separate 2 eggs)
White Chocolate Whipped Cream
- 100 g White Chocolate
- 220 g Whipping Cream (can substitute with non-dairy)
Decoration
- 1 package Chocolate Mini Eggs
- 1 tablespoon Ground Hazelnut Flour (optional)
Instructions
- Prepare the Craquelin Dough: In a mixing bowl, cream together softened butter and sugar until fluffy. Gradually mix in the flour until a soft dough forms. Roll the dough into a disc, wrap in plastic wrap, and freeze until solid. This will be used to top the cream puffs, creating a sweet and crunchy crust.
- Make the Choux Pastry: Preheat your oven to 400°F (205°C). In a pot, combine cold butter, water, and milk and heat until simmering. Remove from heat, then stir in the flour vigorously until a dough forms and pulls away from the sides of the pot. Let the dough cool slightly. Gradually add the eggs, mixing thoroughly after each addition until the dough is smooth and pipeable.
- Pipe and Bake the Puffs: Transfer the choux pastry to a piping bag. Pipe small dollops onto baking sheets lined with parchment paper. Top each dollop with a frozen craquelin disc. Bake at 400°F (205°C) for 5 minutes to set the dough, then reduce oven temperature to 350°F (175°C) and bake for an additional 25-30 minutes until golden and puffed. Once done, poke small holes in the puffs to release steam to keep them crispy and cool completely.
- Prepare the Chocolate Pastry Cream: In a bowl, whisk together eggs, 50 g sugar, and cornstarch until smooth. Heat the 500 ml milk until warm and temper it slowly into the egg mixture to avoid curdling. Return this mixture to the pot and cook over medium heat, whisking constantly until it thickens. Remove from heat and stir in the melted dark chocolate until fully incorporated. Cover and let cool.
- Make White Chocolate Whipped Cream: Melt white chocolate gently over low heat, then blend in the whipping cream. Chill the mixture until cold, then whip it with a mixer until stiff peaks form, creating a luscious and light topping for the cream puffs.
- Assemble the Cream Puffs: Carefully cut the tops off the cooled puffs. Pipe the chocolate pastry cream into the hollow centers of each puff. Next, pipe or spoon white chocolate whipped cream on top. Garnish with a sprinkle of ground hazelnut flour if using, and decorate with chocolate mini eggs for a festive Easter touch.
Notes
- Ensure the eggs are added gradually to the choux dough to achieve the correct consistency for piping.
- The craquelin must be frozen before placing on the puffs to maintain its shape during baking.
- Poking holes in the baked puffs releases steam and prevents sogginess.
- Use high-quality chocolate for best flavor and texture in both the pastry cream and the whipped cream.
- For a dairy-free version, substitute whipping cream with a non-dairy alternative and choose suitable chocolate.
- The ground hazelnut flour adds a nice nutty aroma but is optional.
- Store cream puffs in the refrigerator and consume within 2 days for optimal freshness.
