Mini Cream Puffs

Mini Cream Puffs – light pastry dough with a hint of cinnamon puffed to perfection, filled with fluffy whipped cream with a trace of vanilla, and lightly dusted with powdered sugar in a perfect mini bite-sized shape.

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This week I am talking Mini Cream Puffs, but before I get into that I have to ask…have you ever tried Reiki?

I’ve been contemplating trying Reiki for a while and last week I decided to take the plunge. Basically, you lay on a massage table and the Reiki Practitioner/Master places his/her hands on you or a few inches above you and channels energy into you. If that’s sounding hokey to you, you are not alone. I basically laid there for an hour thinking I paid for someone to walk around me with their hands hovering over my body.

After the Reiki treatment, I felt no different. The next morning I had a ton of energy on my morning run. Three days later I got sick with a cold and I NEVER get colds. I should have had high life force energy after my Reiki treatment and therefore been happy and healthy, not sick.

Bottomline, Reiki is not for me. I would prefer to pay for a relaxation massage than someone just hovering their hands over me. I am glad I tried it though. With that being said, maybe it does something for some people. For me, not so much. If anyone else has tried Reiki, I'd love to hear about your experience!

Now that we’ve talked Reiki, it’s time for Mini Cream Puffs. That’s what you’re really here for!

I’ve wanted to make Cream Puffs since the WI State Fair. They seem to be our state fair’s claim to fame.

Cream Puffs have a simple straight-forward-recipe. The ingredients are water, butter, sugar, salt, flour, and eggs. It’s really that simple and I think you would be hard pressed to find a different Cream Puffs recipe. With that being said, I added cinnamon to mine. I was feeling too inside the box and I love cinnamon. 😉

The addition of cinnamon to the Cream Puffs is not a strong cinnamon flavor, but rather a hint of cinnamon that gives the Cream Puffs a little something extra. Not a fan of cinnamon, you can absolutely leave this little frill out. Also, with the addition of cinnamon, the dough will be a light brown color.

These Cream Puffs aren’t your monster WI State Fair Cream Puffs. These are mini cream puffs. They are perfectly bite-size in that you need to take several bites to finish one, but you can hold it in one hand while you do it. I equate them to the size of a small dinner roll, which is really the perfect size. Don’t you think?

For the deliciously fluffy whipped cream, you’ll need heavy whipping cream, powdered sugar, and a wee bit of vanilla extract. You dump all the ingredients in your mixer and beat the heck out of it until it’s your perfect consistency of whipped cream. Then you’ll cut your perfect mini puffs in half and scoop, pipe, or shovel the whipped cream onto the bottom puff and top it with the other half of the puff and dust with powdered sugar.

Baked to perfection bite-size puffs with a delicious hint of cinnamon, filled with fluffy whipped cream with a lovely trace of vanilla, and topped off with a dusting of powdered sugar. Viola, Mini Cream Puffs!

Now that we’ve talked Reiki and Cream Puffs, go bake your own Mini Cream Puffs! Let me know how it goes!

Mini Cream Puffs

Light pastry dough with a hint of cinnamon puffed to perfection, filled with fluffy whipped cream with a trace of vanilla, and lightly dusted with powdered sugar in a perfect mini bite-sized shape.

Servings 25 mini cream puffs

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Course Dessert

Cuisine American

Ingredients

  

1x2x3x

Puff Pastry Dough

• 1 cup all-purpose flour
• ½ teaspoon ground cinnamon
• 1 cup water
• ½ cup unsalted butter
• 4 teaspoons granulated sugar
• ⅛ teaspoon salt
• 4 large eggs

Whipped Cream Filling

• 3 cups heavy whipping cream
• ⅔ cup powdered sugar
• 1 teaspoon vanilla extract
• powdered sugar, for dusting the tops

Instructions

 

For Puff Pastry

• Preheat oven to 400F degrees.
• In a small bowl, whisk together flour and cinnamon. Set aside.
• In a medium saucepan, bring water, butter, sugar, and salt to a simmer over medium heat.
• Once simmer is reached, turn heat down to low and stir in flour mixture until the mixture forms a soft dough ball. Remove from heat and let stand for 5 minutes.
• In a large bowl using an electric mixer, transfer your dough ball and add 1 egg; beat at medium speed until combined. Let stand for 3 minutes.
• Add the remaining eggs 1 at a time; beating on medium speed after each addition. Beat dough until shiny and smooth. Then let stand for 10 minutes.
• Using a pastry bag with a large tip {I used 1M decorating tip} or a Ziploc bag with the corner snipped off, pipe small rounds of dough onto a parchment paper or silicone mat lined baking sheet; making sure they are at least 1.5 inches apart.
• Bake at 400F degrees for 10 minutes, then lower to 375F degrees for 20 minutes.
• Poke each puff with a knife to allow the insides to get fully cooked, and bake for another 5 minutes. The puffs are done when the insides are hollow. Allow puffs to cool completely on baking sheet on wire rack.

For Whipped Cream Filling

• In a large bowl using an electric mixer, beat heavy whipping cream until desired level of firmness. Add in powdered sugar and vanilla extract until combined.
• Cut each puff in half. Pipe or scoop whipped cream onto the bottom half of the puff. Top with the other half and then dust with powdered sugar. Eat & Enjoy!

Notes

Mini Cream Puffs are best if served immediately. Store in the refrigerator for up to 2 days.

DID YOU BAKE THIS RECIPE? I'D LOVE TO SEE IT!Mention @sarahsbakestudio or tag #sarahsbakestudio!