Chantilly Cream Filled Cream Puff Snowmen
These fun to eat melt in your mouth Chantilly Cream Filled Cream Puff Snowmen are not just charming, they are a fun to eat crowd pleaser. Grab your aprons and meet me in the kitchen!
Chantilly Cream Filled Cream Puff Snowmen
What You Will Love About This Recipe
Occasions To Serve Cream Puff Snowmen
- Winter Potluck
- Winter Brunch
- Winter Birthday Breakfast
Chantilly Cream Filled Cream Puff Snowmen Recipe
Makes 8 Cream Puff Snowmen
Ingredients
The Puff Pastry Showmen Shells
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup all purpose flour
- 1 cup water
- 4 large eggs
- toothpicks
The Chantilly Cream
- 1 cup heavy cream
- 2 tablespoon white sugar, caster sugar, or powdered sugar
- 1/2 teaspoon vanilla extract
Click here for all the details about Chantilly Cream!
Snowmen GarNishes
- Rosemary Sprigs or Pretzel Sticks for the Arms
- Google Eyes or Chocolate Chips for the Eyes
- Carrot Sprinkles for the Nose
- Small Tube of Vanilla Icing to adhere the eyes and the nose.
TOOLS YOU’LL NEED
Chantilly Cream Filled Cream Puff Snowmen Instructions
The Cream Puff Pastry Showmen Shells (Choux Pastry \ pate a choux)
Preheat oven to 375°F.
Line two cookie sheets with parchment.
Add the water, butter, sugar, and salt into a heavy bottom pan over medium high heat and bring to a boil. Stir in the flour with a wooden spoon. It will combine quickly. Stir the mixture until a film forms on the bottom of the pan. (Important! Wait on that film!) Remove from heat. Press the mixture our with the wooden spoon and let it cool to lukewarm.
Add the eggs in one at a time mixing each until completely incorporated. (It will seem impossible at first. You will be surprised how fast each egg mixes in.)
Let the mixture sit for 10 minutes. Next, using a 1 tablespoon scoop, evenly scoop out a dollop of the Cream Puff Snowmen dough and place on the prepared baking sheet 2 inches apart.
Bake for 30 minutes or until golden brown. Turn off the heat and open the oven door. Let the choux pastry rest in the pan in the heat for 10 minutes. Remove from the oven.
Cut an X with a knife on the bottom and the top of each puff to release steam. Place on a baking rack to cool.
The Chantilly Cream
In a medium mixing bowl, add the chilled heavy cream, vanilla, and sugar. With a hand mixer, beat on medium speed until soft peaks form.
Snowmen Assembly
- Fill a piping bag fitted with a filling tip with chantilly cream. Pipe the cream into the bottom or side of each puff pastry shell.
- Stack 3 Cream Puffs on top of one another using toothpicks or a short skewer.
- Decorate using rosemary for the arms, the carrot sprinkles for the nose, and chocolate chips or googly eyes for the eyes. Use a small tube of vanilla frosting to adhere the eyes and the nose. Use sprinkles for the buttons and edible flowers for the hats. (optional)
- Sprinkle with powdered sugar.
Cream Puff Snowmen
Ingredients
The Puff Pastry Showmen Shells
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup all purpose flour
- 4 large eggs
- 1 cup water
- toothpicks
The Chantilly Cream
- 1 cup heavy cream
- 2 tablespoon white sugar caster sugar, or powdered sugar
- 1/2 teaspoon vanilla extract
Snowmen Garnishes
- Rosemary Sprigs or Pretzel Sticks for the Arms
- Google Eyes or Chocolate Chips for the Eyes
- Carrot Sprinkles for the Nose
- Small Tube of Vanilla Icing to adhere the eyes and the nose.
Instructions
The Puff Pastry Showmen Shells (pate a choux)
- Preheat oven to 375°F.
- Line two cookie sheets with parchment.
- Add the water, butter, sugar, and salt into a heavy bottom pan over medium high heat and bring to a boil. Stir in the flour with a wooden spoon. It will combine quickly. Stir the mixture until a film forms on the bottom of the pan. (Important! Wait on that film!) Remove from heat. Press the mixture our with the wooden spoon and let it cool to lukewarm.
- Add the eggs in one at a time mixing each until completely incorporated. (It will seem impossible at first. You will be surprised how fast each egg mixes in.)
- Let the mixture sit for 10 minutes. Next, using a 1 tablespoon scoop, evenly scoop out a dollop of the Cream Puff Snowmen dough and place on the prepared baking sheet 2 inches apart.
- Bake for 30 minutes or until golden brown. Turn off the heat and open the oven door. Let the choux pastry rest in the pan in the heat for 10 minutes. Remove from the oven.
- Cut an X with a knife on the bottom and the top of each puff to release steam. Place on a baking rack to cool.
The Chantilly Cream
- Add the chilled whipped cream, vanilla, and sugar into a mixing bowl and beat on medium speed to soft peaks.
Snowmen Assembly
- Fill a piping bag fitted with a filling tip with chantilly cream. Pipe the cream into the bottom or side of each puff pastry shell.
- Stack 3 Cream Puffs on top of one another using toothpicks or a short skewer.
- Decorate using rosemary for the arms, the carrot sprinkles for the nose, and chocolate chips for the eyes. Use a small tube of vanilla frosting to adhere the eyes and the nose. Use sprinkles for the buttons and edible flowers for the hats. (optional)Sprinkle with powdered sugar.
- Sprinkle with powdered sugar.
Nutrition
