Easter Cream Puffs

 

Yesterday a made a shocking confession over on my Facebook page:

I do not enjoy baking fussy things. Things that look like other things. Things that require tedious detail application. Things that make me want to pull my hair out.

Don't get me wrong... I like looking at intricate and gorgeously crafted treats. I am totally amazed at what some people can create out of food, like the things you will find here, here, and here. I'm just not patient enough to ever be one of those people.

Every once in a great while, though, I am struck with an unshakable urge to attempt beauteous feats with my baking. It doesn't happen often, but when it does, I can't seem to get it off of my mind until I give it a try.

Like these cute little Easter chick cream puffs.

I just woke up a few days ago and thought, "I want to make cream puffs that look like chicks."

No, really. That's exactly how it happened.

Ironically, cream puffs are probably one of the easiest things you can make. And I had to go and make them all complicated. Go figure.

Anyway, the cream puffs themselves are not difficult to make at all. A basic choux {the dough that is used in making cream puffs, eclairs, and gougeres} comes together so quickly it's sort of ridiculous. And dangerous. You can have yummy little cream puffs at your fingertips in less than an hour.

But cream puff chicks? Yeah, not so much.

I'm not saying these chicks are the most difficult thing you'll ever make. I'm just saying don't go and decide to make them on a day when you're short on time. Or patience. Or on a day when you've had a lot of caffeine.

Maybe you'll think it's a hoot to pick little teeny tiny sprinkles out of their container and give these guys sweet little chickie faces. You might even find it amusing and challenging to try to place them evenly on said chickie face so that it doesn't look like chickie was sneaking the sacramental wine during Easter service.

Or maybe you'll give up after one chickie {like I did} and decide to go the easy route & make "cracked eggs" instead.

To each his own.

{I also made some bunnies that I thought were sort of frightening looking. I texted a picture of them to my sister and she concurred. Ah, the honesty of family. Ha!}

I hope you know I'm just kidding... these would make a really fun Easter/spring project {for patient people}. And a really delicious Easter treat for everyone else. :)

Basic Cream Puffs
Adapted from Martha Stewart Mini Eclair recipe

4 tablespoons unsalted butter
1/4 cup water
1/4 cup milk
a pinch of salt
1/2 cup all purpose flour
2 eggs

Special Tools:
{Not required, but quite helpful}

Piping bag & round tip -OR- zip top plastic bag
Toothpicks
Sprinkles {in orange for beaks} & Nonpareils {the little ball shaped sprinkles}
Food coloring {specifically, yellow}

1. Preheat the oven to 400 degrees. Prepare a large baking sheet with parchment paper or line with a silicone baking mat.

2. In a small pot, bring the butter, milk, water, and salt just to a boil over medium-high heat. {Watch it carefully, dairy is notorious for bubbling over onto stoves!}

3. When it comes to a boil, remove from the burner and add in the flour. Stir, stir, stir with a wooden spoon until a thick paste forms. Return it to the burner and keep stirring until the paste pulls away from the sides of the pot and forms a dough. {This will only take a minute or two.}

4. Transfer the dough to a stand mixer fitted with a paddle attachment. Beat it for a minute or so just to cool it down, then add eggs one at a time, mixing until they are fully incorporated and you have a smooth dough.

5. Scrape the dough into a piping bag fitted with a round tip. {Or you can just use a zip top bag with the tip snipped.} Pipe about 1 1/2 inch mounds of dough onto prepared baking sheet. Bake for 18-20 minutes until the mounds are puffed and golden brown. {You may want to tear one open to test and make sure that the middles are not too moist. If you underbake them they will deflate a little.}

6. Remove the puffs from the baking sheet and cool on a wire rack.

Filling*:

1/2 cup whipping cream
2 {heaping tablespoons} confectioners' sugar
1/4 teaspoon vanilla extract

1. Combine all ingredients in a medium bowl. Beat with a hand mixer until a whipped cream with soft peaks forms.

2. Cut the cream puffs in half with a sharp knife {careful not to smoosh them} and fill with about a tablespoon {or more} of cream filling.

*You can also make profiteroles out of these by filling them with a pastry cream or pudding. Another good variation is to flavor the cream with a different flavor extract {almond?}, or zest {lemon?}, or even fill these babies with ice cream. The possibilities are truly endless!

Glaze:

1 cup confectioners' sugar
2 tablespoons milk or cream {this is not exact, you will have to play with the amount to get the right consistency, so add a little bit at a time}
1-2 drops yellow food coloring

1. Combine sugar and milk or cream {a bit at a time until you get the right consistency} in a small bowl and whisk together until smooth. Add a drop or two of yellow food coloring if you want to make yellow chicks or "egg yolks". Stir until you get an even color.

Tip: In order to "coat" the chicks with a solid color, the glaze will need to be pretty thick. I added a tiny bit of liquid at a time until I had a thick, but pourable consistency that would "cling" to the cream puffs. If you don't make it thick enough, it will form a clearish wash over the puffs.

For Chicks:
 
1. Spoon glaze over tops of cream puffs, making sure it runs down over the whole puff. {I sort of like the drippy look but you can be exact if you want.}

2. Let the glaze set for about 5 minutes before trying to apply eyeballs & beaks. {Trust me, you will be very annoyed if you do not wait.}

3. Once the glaze is semi-set, carefully place black nonpareils in place for eyes, and orange sprinkle in place for beak. You can use little tweezers or a toothpick to help you finagle them into place, or just get a helper with a steady hand.

Let set before serving.

For "Cracked Eggs":

1. You will only need half of your filled cream puff for these. Remove the top part of the cream puff {and eat it}.

2. Make a small "well" in the center of the whipped cream.

3. Drizzle a small amount of yellow glaze into the well for the appearance of a "yolk".

4. Let set a bit before serving.

Banoffee Bites

Yes, this is the second dessert recipe I'm posting this week. There may be a third. I've been giving you a lot of dinner/healthy/savory recipes lately, so I feel like I'm entitled to get back to the "make-my-teeth-hurt" sweets that make my heart sing. Get over it. :P

Now that I'm done justifying all the sugar that's about to happen, let's talk Olympics!

Who is super excited about watching semi-superhuman athletes compete in amazing feats of strength and endurance while you sit on your couch and stuff your face?!! ME, TOO!

The Olympics always bring a palpable vibe of both patriotism and brotherhood of man {um, hello, can that phrase get anymore sexist? Siblinghood of people!} when it makes its rounds every 4 years. I have to admit that although I do get sucked into the magic of the games, what I most look forward to watching is the bulging biceps of hot male gymnasts opening ceremonies.

There is something very cool about watching individuals from 205 different countries come together, set aside their differences - their languages, beliefs, politics, and the like -  and take part in a tradition that has been taking place for hundreds of years. {Fun fact: We have a friend who will be participating in the Olympic games! Also, my brother-in-law will be there to watch some of the events live & in person! So cool!}

This year, of course, the games will be hosted in jolly old England. A place that has it's very own long standing history of tradition and culture. Surely, you are familiar with some very British things: Big Ben, Will & Kate, fish & chips, and high tea... but have you ever heard of Banoffee Pie?

Well, let me make a proper introduction.

Banoffee Pie is said to have originated at The Hungry Monk in East Sussex, England around 1972. The rich dessert, consisting of bananas, "toffee" {a.k.a. dulce de leche}, and whipped cream atop a crisp pie crust {sometimes made of "biscuits" such as McVities} has created quite a name for itself, and one little bite will explain why.

I made my own baby Banoffees as a nod to this year's Olympic host, and boy, are they delicious. The ooey, gooey toffee with the banana... the {brown sugar infused} whipped cream... the little pie crusts that make your whole house smell like butter when you bake them. They're a winner. Gold medal, I'd say.

Even the hubby, who you know isn't very into sweets, said they were amazing {At least that's what I think he meant by, "Ohmnomgddnomnomnom" between bites.} These would make the perfect little treat to serve as you settle in to watch the opening ceremonies, or for any event for that matter.

But unlike the Olympic tradition that has spanned the centuries... these little babies won't be around very long!

Banoffee Bites

1/2 a recipe for pie dough, or store bought {I used this fantastically flaky recipe for All-butter Crust from Simply Recipes}
1 can sweetened condensed milk {not evaporated!}
1 large banana, cut into 24 pieces
2 tablespoons brown sugar
1 cup heavy cream
English toffee bits, such as Heath Bits'o Brickle {optional}


For Toffee/Dulce de Leche:

Preheat oven to 425 degrees.

Pour 1 can of sweetened condensed milk into an 8x8 inch glass baking dish. Place the baking dish inside a larger baking pan with high sides. Carefully fill with hot water, reaching about half way up the sides of the glass dish. Tightly cover with foil.

Bake for about 2 hours, checking about half way through cooking time to make sure there is still water in the pan. {If not or running low, add more.} Whisk to smooth.

Remove pan from oven and whisk until completely smooth. {Should be thick and caramel colored.}


For Whipped Cream:

Place about 1 cup of cold heavy whipping cream into the bowl of a stand mixer. Add 2 tablespoons of brown sugar. Lightly mix until sugar begins to dissolve. Using the whisk attachment, whip until stiff peaks can be formed.

Set aside in refrigerator.


For mini-crusts:

Preheat oven to 350 degrees.

Roll out pie dough to about 1/8 inch thick. With a round cookie cutter {or an upside down drinking glass dipped in flour}, cut out 16 circles. {You may need to gather scraps and re-roll.}

Press each dough circle in the well of a mini-muffin tin, patting it gently into the bottom and up the sides. Poke the bottom of each dough circle a few times with a fork. {This will help to prevent puffing up.}

Bake for 22-25 minutes or until just starting to turn golden brown.


For Assembly:

Drop a heaping teaspoon full of toffee into each baked mini-pie crust. Place 1 piece of banana on top of each. Dollop each mini-pie with whipped cream.

{Optional} Garnish with toffee bits and half a banana slice. Keep refrigerated until serving.