Batty Ube Cream Puffs Recipes

CUTE CREAM PUFFS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper. Chill a large bowl in the freezer.
• Add the melted chocolate to a small piping bag or zip-top bag and cut ⅛ inch (3 mm) off the tip of the bag.
• Pipe 10 sets of ears, eyes, noses, mouths, and paws onto 1 of the parchment-lined baking sheets. Chill in the refrigerator until ready to use.
• Make the puffs: in a medium pot, bring the butter, water, milk, sugar, and salt to a boil over high heat.
• Once the liquid begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
• Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs one at a time, stirring until each one is fully incorporated before adding the next. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Transfer the batter to a piping bag or zip-top bag fitted with a round tip.
• Pipe 1-inch (2-cm) dollops of batter on the prepared baking sheet, spacing them at least 1-inch (2-cm) apart.
• Dip a fingertip in the egg wash and gently press down any points, then brush the egg wash lightly all over the puffs.
• Bake for 10 minutes. Reduce the oven temperature to 350˚F (180˚C), and continue to bake for 20 minutes more, until golden brown.
• Transfer the puffs to a wire rack and cool until able to handle. Cut the tops off of the puffs with a serrated knife. Let cool completely.
• Make the whipped cream: add the heavy cream and powdered sugar to the chilled bowl and beat with an electric hand mixer or whisk until stiff peaks form. Transfer the whipped cream to a piping bag or zip-top bag fitted with a round tip.
• Pipe mounds of whipped cream into the puffs. Add the tops of the puffs and decorate with the chocolate faces.
• Enjoy!

CREAM PUFFS

Steps:

• Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
• Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
• When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.

BATTY UBE CREAM PUFFS

Steps:

• Before getting started, you will need: wax paper, toothpicks, 2 1/2 inch circle cookie cutter, pastry brush or clean paper towel, #2 piping tip with coupler, pastry bag, 1M piping tip with coupler, and a thin food quality brush.
• Chill mixing bowl and whisk attachment in the freezer for 15 minutes.
• Add the cold cream and powdered sugar to the mixing bowl. Beat starting on low, and slowly increasing to high speed until stiff peaks form. .
• In a medium sized mixing bowl, whisk the cold milk and vanilla pudding mix together for 2 minutes. Add the ube flavoring, cinnamon, and nutmeg, and stir to combine. Gently fold in the whipped cream. Cover and transfer to the refrigerator.
• Preheat the oven to 400 degrees Fahrenheit. Line a baking pan with parchment paper, and chill it, along with your cookie cutter, in the refrigerator until the oven is ready.
• Cut 9, 2 1/2 inch circles out of each sheet of thawed (but still cold to the touch) puff pastry with the cookie cutter. If needed, lightly flour your cutter and work surface. Just press the cutter down - twisting to cut the shape out will compress the pastry layers (keeping them from puffing up). Transfer 9 of the cut out circles to your prepared baking pan.
• Whisk the water and egg together, in a small bowl, and use either a pastry brush or clean paper towel to brush a little of the egg wash into the center of each cut out on your baking pan. Top each with a second circle of puff pastry. .
• Bake for 12 minutes, or until the pastry is just starting to turn golden brown. Place the pan on top of a cooling rack to cool for 10 minutes before splitting each puff pastry in half with a knife. Set aside.
• Transfer the candy melts to a heatproof bowl, and heat, in the microwave, for 1 minute at 50% power. Stir, and continue to heat in 30 second intervals at 50% power, until completely melted. You can add either paramount crystals or vegetable oil, 1 teaspoon at a time, if needed to thin and smooth the melts.
• Use a toothpick dipped into the candy melts to "draw" the wings, ears, eyes, and smiles for each bat onto wax paper. You can also draw the design first and place the drawing underneath the wax paper, as I did, for a guide. Allow to set.
• Once the candy melt pieces are set you can paint the wings with the gold dust! Mix the vanilla extract and edible dust together in a small bowl or cup, and use the food brush to paint the outline and veining onto each wing. Allow to dry before handling.
• Let's make the chocolate ganache, and put it all together! Heat the chocolate chips and cream, in a heatproof container, for 1 minute in the microwave. Whisk until the chocolate chips are completely melted. Transfer to the refrigerator for 15 minutes to thicken.
• Transfer the ube filling to a piping bag fitted with the 1M tip (or any large piping tip you prefer). Fill each puff pastry, evenly, and store any extra filling in the refrigerator.
• Use the back of a spoon or butter knife to frost the top of each puff pastry with the chocolate ganache. Add the wings, ears, eyes, and mouth to each.
• Fit the white decorating icing with the #2 piping tip, and pipe the highlights on the eyes and fangs. Clean the piping tip, and transfer it to the pink decorating icing. Pipe the cheeks under each bat's eyes. Admire your spooktacular work and enjoy!