Candy Corn Cream Puffs
Get in the spooky season mood with this fun Halloween/French pastry fusion: Candy Corn Cream Puffs!
This whimsical dessert is just as much fun to make as it sounds and is a delight for Halloween and beyond.
In this recipe, deliciously light French chantilly cream sits above colored vanilla pastry cream in a beautiful bright orange craquelin shell, and the best part? A fun surprise hidden inside 🎃
These cream puffs are equal parts light as they are decadent, and will make a perfect centerpiece for any Fall celebration!
What you will learn:
- How to make pate a choux dough
- Mouthwatering vanilla pastry cream and how to create a unique crunchy craquelin top
- Piping and decorating tips
- Storage and how to make ahead parts of the recipe
What’s Included:
- Recipe for Candy Corn Cream Puffs (including pate a choux, vanilla pastry cream, craquelin, and chantilly cream)
- A pass to the live class on Zoom
- Lifetime access to the recording and recipe through an online portal (posted within 1-2 business days of the class)
- A Facebook community group of bakers from around the world to ask any follow up questions
- Make ahead tips and storage tips
Special Equipment Needed:
piping bags, piping tips (12mm Round, Wilton 1A/2A, Ateco 806), a star piping tip of choice (less than 1/2″ in diameter), rolling pin, parchment paper, round cookie cutters.
Check out all of my favorite equipment recommendations here: Molly’s Recommendations
Ingredients Needed:
whole milk, unsalted butter, granulated sugar, vanilla extract, eggs, all-purpose flour, cornstarch, cassonade sugar, orange food coloring, salt, heavy whipping cream, powdered sugar, mascarpone or cream cheese
*NOTE: The flour in this recipe can be replaced with a GF blend to make these gluten-free.