Bake It – Funfetti Unicorn Cream Puffs

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Last week when I made my amazing funfetti churros, I was struck with the idea to turn a bit of the leftover churro dough into cream puffs. But not any old cream puffs, funfetti unicorntastic cream puffs. Since the dough used for churros and cream puffs (aka profiteroles) is essentially the same, it was just a matter of piping the dough onto a parchment lined baking sheet and baking instead of frying the dough. Then came a filling of rainbow cream cheese mousse, a drizzle of melted white chocolate ganache, and a few more sprinkles and the most amazing and colorful funfetti unicorn cream puffs were born.

Recipe after the break.

Funfetti Unicorn Cream Puffs – Recipe

For the funfetti cream puffs (adopted from Food Network – Anne Burrell Profiterole Recipe):

  • 1/2 cup water
  • 1/2 stick butter
  • pinch of salt
  • 1/2 cup all purpose flour
  • 2 eggs
  • 1/2 cup rainbow jimmies

For the unicorn swirl filling:

  • 1 brick cream cheese softened to room temp and whipped with a mixer
  • 1/3 cup granulated sugar
  • 1 cup of heavy cream whipped into whipped cream
  • 1 tsp. vanilla extract

Preheat oven to 425°F.

For the cream puffs, begin by adding the water, butter, and salt to a sauce pan and bring to a boil. Reduce the heat to low and stir in the flour vigorously until the mixture forms a ball that pulls away from the side of the pan. Turn off the heat and let sit for 2-3 minutes to let the pan and dough ball cool slightly. Add the first egg and beat well until the egg is fully incorporated. Then add the 2nd egg and beat swiftly until the egg is incorporated and the mixture is nice and smooth. Finally add your rainbow sprinkles and stir to mix them into the dough.

Transfer the dough to a piping bag fitted with a large star tip and pipe small balls of dough onto a parchment lined baking sheet. Place in the oven and bake for 20-25 minutes. Remove from the oven and let cool.

While the cream puff shells are cooling, prepare your filling. Whip the cream cheese with the sugar and vanilla. In a separate bowl, whip the heavy cream until stiff peaks form. Gradually fold the whip cream into the cream cheese mixture until it is all well combined. Divide the mixture into 3-4 bowls and color each a different color with food coloring. I used lime green, turquoise, orange, and pink, but you could easily go with pink, yellow, and turquoise too.

Once your filling is colored, alternatively drop dollops of the colors into a large piping bag fitted with a large start tip. Be careful not to mix up the colored filling too much in the piping bag or you will end up with brown filling instead of a rainbow of colors.

Cut open your cream puffs and fill with the colored filling.

Place the tops back on the cream puffs, drizzle with melted white chocolate ganache (white chocolate chips melted with a bit of heavy cream), and top with more sprinkles.

Yum! Now that is a good cream puff! Go ahead and make a few for your Labor day festivities, I am sure all your friends and their kids will go crazy over them. I know mine did!

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