Lichen Cream Puffs

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Prep Time 1 hr
Cook Time 2 hrs
Course Dessert
Cuisine French

Ingredients
  

For the Puffs

  • 8 tbsp butter
  • 1 cup water
  • 1 cup flour
  • 4 eggs
  • 1 tbsp cocoa powder
  • 5 drops black food dye

Craquelin

  • 100 grams sugar
  • 100 grams butter
  • 100 grams flour

Cream

  • 3 Cups Heavy Cream
  • 4 tbsp sugar
  • 1 tbsp vanilla

Instructions
 

Cream Puffs

  • In a sauce pan add the butter to the water and bring to a boil. Once the butter is fully melted, dump in the flour and cocoa all at once and stir vigorously until the batter comes together into a ball.
  • Dump the dough ball into a mixer fitted with a paddle attachment and beat in the 4 eggs, 1 at a time until fully incorporated.
  • Put the batter into a piping bag and pipe small, 1/2 inch blobs onto a baking sheet, spaced at least an inch apart.

Make the craquelin

  • Mix the butter, sugar, and flour until it creates a pasty dough.
  • Divide into three portions and color red, green, and yellow or other colors as desired. Roll out the dough into a thin sheet. During this you can put blobs of the different colored doughs together to make a short of marbled coloration. Freeze for 10 minutes.
  • Cut circles out of the craquelin, roughly the same size or smaller than the unbaked cream puffs. Place one circle on top of each puff.
  • The cream puffs are ready for the oven.. Bake at 400 until they turn golden brown.

Make the cream

  • Whip vanilla, cream, and sugar on high until stiff peaks form.

Fill the cream puffs

  • Put the cream in a piping bag fitted with a filling tip (or you can poke a hole in each cream puff and just use a pastry bag without a tip, but this is a bit more challenging). You can also cut the cream puffs in half if you want to fill them without using a pastry bag at all, but it won't look quite as nice.
  • Insert the tip of the pastry bag into the bottom of each cream puff and fill them up! Eat within a few hours so they keep their nice texture and don't get soggy.
Keyword choux, cream puff, lichen, profiterole