Hello, dessert enthusiasts! Today, I have an adorable treat that will melt your heart and satisfy your sweet tooth: Cute Bear Cream Puffs! These fluffy and irresistible pastries are not only delicious but also guaranteed to bring a smile to your face. Picture this: delicate choux pastry shells filled with a luscious custard cream, topped with cute bear faces made from chocolate and almonds. Whether you're hosting a party or simply want to indulge in some cuteness, these cream puffs are a must-try. So, let's dive into the recipe and create these charming little bears that will steal the show!
Ingredients:
For the Choux Pastry:
- 1/2 cup of water
- 1/2 cup of milk
- 1/2 cup of unsalted butter
- 1/4 teaspoon of salt
- 1 cup of all-purpose flour
- 4 large eggs
For the Custard Cream Filling:
- 1 1/4 cups of milk
- 1/4 cup of granulated sugar
- 2 tablespoons of cornstarch
- 2 large egg yolks
- 1 teaspoon of vanilla extract
For Decorating:
- Dark chocolate melted
- Sliced almonds
Instructions:
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a saucepan, combine water, milk, butter, and salt. Heat over medium-high heat until the mixture comes to a boil.
3. Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove the pan from the heat and let it cool for a minute.
5. Add the eggs, one at a time, beating well after each addition until the dough becomes smooth and shiny.
6. Transfer the choux pastry dough to a piping bag fitted with a round tip.
7. Pipe small rounds of dough onto the prepared baking sheet, creating the bear head shape. Remember to leave enough space between them for expansion.
8. Bake in the preheated oven for 20-25 minutes, or until the cream puffs are golden brown and puffed up.
9. Once baked, remove the cream puffs from the oven and let them cool on a wire rack.
For the Custard Cream Filling:
1. In a saucepan, heat the milk until it starts to steam.
2. In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth and creamy.
3. Slowly pour the steaming milk into the egg mixture while whisking continuously.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
5. Remove from heat and stir in the vanilla extract.
6. Transfer the custard cream to a bowl and cover it with plastic wrap, ensuring it touches the surface to prevent skin from forming. Let it cool completely.
Assembling and Decorating:
1. Once the cream puffs and custard cream have cooled, cut off the top third of each cream puff.
2. Fill the bottom portion with the custard cream using a spoon or a piping bag.
3. Place the top portion back on the cream puff to create the bear's head.
4. Dip each cream puff in the melted dark chocolate, covering the top portion completely.
5. Attach sliced almond