Ingredients
Kawaii Cream Puffs
- 1/2 cup water1/2 cup whole milk
- 4 tbsp (2 ounces) unsalted butter
- 3/4 teaspoon salt
- 1 cup all-purpose flour
- 3-4 large eggs
Biscuit Dough
- 113g unsalted butter, softened
- ½ cup granulated sugar
- 1 cup all-purpose flour
Pastry Cream
- 500ml (2 cups) thickened/whipping cream
- 2 tbsp vanilla extract
- Pinch of salt
- 105g (½ cup) granulated sugar
- 5 egg yolks
- 1 cup milk
- 30g (¼ cup) corn starch
- 30g (¼ cup) all-purpose flour
- 14g (1 tbsp) cold butter
Decorations
- 200g dark chocolate, melted
Steps
Kawaii Cream Puffs
- Add the butter, water, milk and salt into a medium sized saucepan. Bring to a boil and then take off the heat. Add the flour and mix until a dough forms. Take off the heat and allow to cool for 20 minutes.
- Next, mix the dough using a hand mixer or stand mixer (can be done using a wooden spoon) to mix in one egg at a time. You’re looking for a dough that’s sticky but can hold its shape.
- Fit the end of a piping bag with a round tip and pipe rounds of the dough onto a baking tray lined with baking paper or a silicone baking mat. Space the rounds of dough about 4 fingers away from each other.
- Place cut out biscuit dough on top of the cream puffs and bake for 35 – 40 min on 375°F. Allow them to cool down.
- Cut the top of each cream puff using a serrated knife. Fill with pastry cream, Pipe a bulb of pastry cream on top too.
- Add the ears on top of the bulb, the eyes as the front, the nose in between the eyes and the hands at the bottom of the bulb.
Biscuit Dough
- Add the butter and sugar into a large mixing bowl and whip on high speed until light and fluffy. About 4 to 5 minutes.
- Add the flour and mix to combine. Split the dough into two pieces. Cut out 4 large pieces of baking paper. Lay two out on your bench and place each half on top. Cover with another piece of baking paper on top and use a rolling pin to roll to 3mm thin. Chill for 1 hour.
- Use a 3-inch cookie cutter to cut out 15 discs of dough.
Pastry Cream
- Add 1 cup cream, egg yolks, salt, milk, sugar , flour and corn starch to a large microwave safe bowl. Microwave for 30 seconds at a time, whisking each time until thickened. Add the butter and vanilla and whisk until well combined. Cover with plastic wrap and set aside to cool.
- Add the remaining cream and vanilla into a mixing bowl and use an electric mixer to whip to stiff peaks. Add the whipped cream to the cooled pastry cream and fold in using a spatula. If the cream looks like it’s not stiff enough, you can stiffen it up by whipping it using an electric hand mixer or a stand mixer fitted with the whisk attachment.
Decorations
- Fit the end of a piping bag with a Wilton #3 piping tip and pipe out some circles of chocolate, about 1cm in width for the ears.
- Pipe some 1cm tall oval shapes for the eyes and a tiny little triangle shape for the nose. Pipe some small oval shapes for the hands.