Panda cream puff recipe by Sweet Essence
Hey my foodies
I am a big fan of kawaii food, I love creativity, I love everything that is CUTE. 2 years ago, I discovered Sweet Essence's account after my long walks on instagram to provide you with beautiful creations on my instagram, I fell from this account which offers creations too cute and easy to reproduce.
So far I am still impressed by the creativity of this young girl who lives in Melbourne.
I had sent her an email so that she could share her recipe for these pandas cream puff, she sent it to me without hesitation, it's one of her creations that I have shared several times on my instagram page which is always very successful with each publication of which I am the most fan and the recipe is often requested in comments.
Pandas cream puff recipe by Sweet Essence
(makes around 12 puffs)
For the Choux:
- Milk- 70 g
- Water- 70 g
- Unsalted butter- 60 g
- Salt - a pinch
- Caster sugar- 3g
- Cake flour -85 g
- 2-3 Large eggs (room temperature)
You would need:
Steps:
- Preheat the oven to 200°c and prepare a baking tray lined with baking paper.
- Sift the flour. Then combine the milk, water, unsalted butter, salt and sugar into a saucepan and bring to a boil over low heat.
- When the mixture bubbles, add in the sifted flour at once and stir quickly with a wooden spatula until it forms into a lump of dough. Mix for a further 1-2 minutes until a thin film forms at the bottom of the pan.
- Place the dough into a mixing bowl and leave to cool slightly. While the dough is cooling, beat 2 eggs in a small bowl.
- When the dough is slightly warm, gradually add the beaten egg little by little, mixing using a wooden spatula with each addition, until the batter is smooth and glossy. When a spoonful of batter is lifted, the batter left on the spoon should form a triangle shape as it drops back into the bowl after 3-4 seconds. If not, add more beaten egg until it reaches this consistency.
- Place the batter into a piping bag fitted with a large round tip. Pipe 7cm rounds onto the baking tray, leaving about 5 cm between each one as they will expand in the oven. Dip a finger in cold water and smooth any irregularities on the surface of the batter. This will ensure the cabbage will have a uniform shape once baked. Brush each round with leftover beaten egg and sprinkle with diced almonds if desired.
- Place the choux in the oven, turn down the heat to 190°c and bake for 25 minutes. Then turn down the heat again to 170°c and bake for a further 20 minutes until golden brown. Be sure not to open the oven door when they are baking so they don't shrink!
- Once they are done, leave them on a cooling rack to cool.
For the Creme Patissiere
- Milk- 400ml
- Vanilla petrol - 1 tsp
- Egg yolks- 4
- Caster sugar- 80g
- Cake flour- 2 tbsp
- Cornstarch- 2 tbsp
- Whipping cream- 100ml
- Beat the egg yolks and sugar in a bowl with a whisk until white and fluffy. Sift in the cake flour and cornstarch and stir until combined. Meanwhile, bring a pot of milk to a boil over low heat and add the vanilla essence.
- While stirring, slowly add the ⅓ of the hot milk into the egg yolk mixture. Strain the mixture and transfer back into the pot of milk. On low heat, whisk the mixture until it begins to thicken.
- Place the mixture into a container, cover the surface with plastic wrap and cool in the fridge.
- When the creme patissiere has cooled, Whip the cream and sugar together until soft peaks form.
- Fold the whipped cream into the creme patissiere and transfer into a piping bag fitted with a round tip.
Panda cream puff tutorial by Tasty
For the Decoration:
- Whipping cream- 200ml
- Caster Sugar- 2 tbsp
- Powdered Sugar (as desired)
- Dark chocolate melts (as needed)
- Melt the dark chocolate in a bowl over a pot of hot water and transfer to a piping bag.
- On a tray lined with baking paper, pipe the panda eyes, ears and snout for each cream puff. Use a toothpick to correct any mistakes and place in the freezer until set.
- Beat the whipping cream and caster sugar in a bowl until soft peaks form.
- Transfer the cream into a piping bag fitted with a large round nozzle.
To assemble:
- Slice the tops of the cabbage off lengthways (save the tops!). Fill the shell with creme patissiere and then pipe a round of whipped cream on top that resembles the panda head.
- Using a toothpick, place the chocolate face parts and ears carefully onto the cream and replace the cabbage tops onto the pandas.
-
Dust with icing sugar (carefully not to cover the faces) and enjoy!
To Share with our your picture of this recipe with the hastag #amourducake
Find michelle on instagram:
https://www.instagram.com/sweet_essence_/
Join us on Instagram:
klayline@gmail.com
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