Winnie the Pooh Cream Puffs

Winnie the Pooh Cream Puffs

Treat your family and friends to the cutest cream puffs ever!

Winnie the Pooh Cream Puffs

Ingredients

For the Craquelin Crust:

Cake flour/low gluten flour 100g

Caster Sugar 50g

Room temperature unsalted butter 80g

 

For the Choux Pastry:

Cake flour/low gluten flour 100g

Unsalted Butter 70g

Milk 250ml

Egg Size 6 3 and half

Caster Sugar 1 teaspoon

Salt 1 teaspoon

 

For Cream Filling (for 5-6 puff):

Cream 200ml

Mānuka Health MGO 100+ Mānuka honey 1 teaspoon

Vanilla essence a few drops

Directions

  1. Mix room temperature butter, caster sugar and flour together in a large bowl using a spatula, make sure mix it fast so that butter does not melt. Place dough between two sheets of waxed paper. Press or roll dough to 2-3mm thickness. Refrigerate the crust until hard and it is ready to use.
  2. Preheat the oven to 210 degrees C. Line a baking sheet in baking tray.
  3. Combine milk, butter, sugar, and salt in a saucepan; bring to a simmer over medium heat. Add all flour into the mixture fast; stir with a spatula until mixture comes together into a smooth dough and pulls away cleanly from the bottom of the pan.
  4. Whisk eggs, one at a time, into the pastry, mixing well after each addition. Finish mixing with a spatula (Please see consistency below, the batter will form a triangle if you hold it high, if that makes sense). Scoop pastry into a pastry bag and pipe into 5mm diameter buns on the baking sheet.
  5. Use a cookie cutter to cut crust into circles about the diameter of the buns. Lightly push crusts onto the buns, just enough to secure them.
  6. Place buns in the preheated oven. Bake at 210 degrees C for 15 min, turn the oven down to 160 degrees C for 15 to 20 mins. Transfer buns onto a cooling rack and place rack back on the baking sheet. Place in the turned-off oven, leave door partially open, and let cool completely, at least 10-20 minutes. Do not open oven while baking!!!
  7. Add honey and vanilla essence into cream and whisk it till still peak and transfer it into piping bag.
  8. Pipe whipped cream into puff from bottom or cut the puff on top and pipe it in. Or add a few drops of red and yellow coloring to make a perfect Winnie the Pooh yellow and pipe a cute bear. Chocolate cream for bear mouth and eyes.
  9. Make sure whisk cream right before every time you eat it
Get tips & tricks to your inbox
Matcha latte with Manuka honey - by DaisyBeets

Matcha latte with Manuka honey - by DaisyBeets

Learn More
Vanilla Pecan Porridge With Fruits and Berries

Vanilla Pecan Porridge With Fruits and Berries

Learn More