We love cream puffs! I make them quite often actually. Once a month at least. I usually fill them with German Vanilla Buttercream, dust them or drizzle them with melted dark chocolate. They are so delicious and easy to make.
Seeing all the seashell desserts on pinterest got me thinking, what if I made seashell cream puffs. It's not impossible, right?
To make seashells I used my favorite pate choux dough recipe, it uses oil instead of butter and for the filling I used scrumptious and summery blueberry mouse and German Vanilla Buttercream.
For the pearls I used Sixlets Candy and fresh blueberries.
To make Seashell Cream Puffs you need:
Pate Choux Dough
Fillings : I used Blueberry Mousse and German Vanilla Buttercream
Here is a video how to make pate choux (using oil, you can easily use butter instead) dough and German Vanilla Buttercream.
To make Fruit (makes about 1 cup puree)
1cup heavy whipping cream
Using a mixer or a whisk, whip the cream until stiff peaks are formed.
Meringue + Whipped Heavy Cream
In a large bowl fold meringue into the whipped heavy cream.
Final Fold - fruit purre with gelatin + whipped cream with meringue
Gradually whisk in whipped heavy cream/meringue into the fruit puree.
At this stage mousse wasn't stiff enough to pipe, chill the mousse until it starts to set up, 30 minutes or so. Fill the piping bag fitted with a round piping tip, pipe on cupcake or other desserts.
Pipe mouse onto the bottom halves of a cream puff, place the tops on the mousse pressing slightly in the back, keeping the front wide open. Then gently press a contrasting pearl into the mousse.I used Sixlets for the pearls.
Chill for at least 4 hours or overnight.
Another filling variation - you can use is Vanilla German Buttercream and for the pearl you can use a fresh blueberry. It's super tasty and really pretty too.
Watch the VIDEO - how I made the Seashell Cream Puffs Shells and Blueberry Mousse