Gender Reveal Cream Puffs Recipe By Tasty Food

CUTE CREAM PUFFS RECIPE BY TASTY

Steps:

• Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper. Chill a large bowl in the freezer.
• Add the melted chocolate to a small piping bag or zip-top bag and cut ⅛ inch (3 mm) off the tip of the bag.
• Pipe 10 sets of ears, eyes, noses, mouths, and paws onto 1 of the parchment-lined baking sheets. Chill in the refrigerator until ready to use.
• Make the puffs: in a medium pot, bring the butter, water, milk, sugar, and salt to a boil over high heat.
• Once the liquid begins to boil, remove the pot from the heat and immediately add the flour, stirring constantly with a wooden spoon until the liquid is absorbed and the mixture begins to form a ball.
• Return the pot to the heat and cook for another 30 seconds to remove excess moisture. Remove the pot from the heat. Working quickly, add the eggs one at a time, stirring until each one is fully incorporated before adding the next. Continue stirring until the dough starts to pull away from the sides of the pan and is thick and glossy. Transfer the batter to a piping bag or zip-top bag fitted with a round tip.
• Pipe 1-inch (2-cm) dollops of batter on the prepared baking sheet, spacing them at least 1-inch (2-cm) apart.
• Dip a fingertip in the egg wash and gently press down any points, then brush the egg wash lightly all over the puffs.
• Bake for 10 minutes. Reduce the oven temperature to 350˚F (180˚C), and continue to bake for 20 minutes more, until golden brown.
• Transfer the puffs to a wire rack and cool until able to handle. Cut the tops off of the puffs with a serrated knife. Let cool completely.
• Make the whipped cream: add the heavy cream and powdered sugar to the chilled bowl and beat with an electric hand mixer or whisk until stiff peaks form. Transfer the whipped cream to a piping bag or zip-top bag fitted with a round tip.
• Pipe mounds of whipped cream into the puffs. Add the tops of the puffs and decorate with the chocolate faces.
• Enjoy!

BEST GENDER REVEAL CUPCAKES EVER!

Steps:

• Cupcakes:.
• Bake the cupcakes as per the instructions on the cake mix box.
• I suggest doing this the night before as I did -- being pregnant saps my energy and dividing the work makes it easier for me! I also cooled the cupcakes and put them in the freezer to make them easier to work with and ice the next day.
• Icing:.
• Set the Butter out so it gets to be room temperature. Next take the 8 oz of white bakers chocolate and chop it up and put it into a microwaveable bowl. Microwave it in 15-20 sec increments, stirring in between, until melted. Whip the Butter and white chocolate together (first I squished the butter with a fork and then used a mixer). Add the Vanilla and Heavy whipping cream and mix well. Keep using your mixer and gradually add the 9 cups of powdered sugar. Set Aside.
• Surprise Filling:.
• Take the heavy whipping cream out of the freezer (you put it in there 20 minutes ago, right?) and dump it in your bowl. Using cool or cold beaters on your mixer, beat the whipping cream on medium-high until it starts to get thick. Add the Jello pudding mix and keep mixing until it gets really thick and somewhat stiff. Fold in your desired amount of preserves (I used about 2/3 of a small jar) and add food coloring. Beat the mixture until it's a even color.
• Filling the Cupcakes:.
• Take the cupcakes out of the freezer immediately after finishing the filling. Cut a upside down triangular cylinder out of the top of the cupcake. (That makes sense, right?) Cut the point off the triangular cylinder so it leaves lots of room for filling and it will be like a lid.
• Using a regular spoon, fill the cupcakes with the colored surprise filling and put their "tops" back on carefully.
• Icing the cupcakes:.
• take your icing and either just slather it on the top, covering any hint of blue or pink filling -- or be all fancy-like and use an icing bag and tips and swirl on a beautiful top. Add blue and pink sprinkles or whatever you like on top of that.
• Store Cupcakes in the refrigerator! They can last a few days, just make sure to store in the fridge!
• You may have left over filling -- which my pregnant self and my small children had no problem eating out of the bowl with a spoon!

GENDER REVEAL CREAM PUFFS RECIPE BY TASTY

Steps:

• In a large pot over medium heat, combine the milk, water, sugar, salt, and butter. Cook until the butter melts.
• Add the flour, all at once, and using a flexible spatula, stir until combined. Continue to mix until the dough pulls away from the sides of the pan and forms into a ball. Remove the pot from the heat and let cool for 2-3 minutes.
• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Mix in the eggs, one by one, only adding the next once the previous is fully incorporated into the dough.
• Transfer the dough to a piping bag fitted with a large round tip or a zip-top bag with a corner snipped off.
• Pipe the dough straight down onto the prepared baking sheet in 1-inch (2 cm) circles, leaving 1 inch (2 cm) of space between each one. You may need to use another baking sheet.
• Use a wet finger to press down any peaks.
• Bake for 25-30 minutes, until puffed and golden brown.
• Let the puffs cool completely on a wire rack.
• Make the filling: In a large bowl, use an electric hand mixer on high speed to beat the heavy cream until soft peaks form.
• Pour in the condensed milk and continue to beat until stiff peaks form. Add the food coloring and beat to incorporate.
• Transfer the cream to a piping bag with a pointed round tip or a zip-top bag with a corner snipped off.
• Add the white chocolate to a medium microwave-safe bowl and microwave until melted, stirring every 30 seconds, about 2 minutes total.
• Use a bamboo skewer to poke a hole in the top of each puff, then pipe in the pink or blue cream, filling each puff about ⅔ of the way.
• Dip the tops of the filled cream puffs in the white chocolate and decorate with sprinkles, if desired.
• Let cool on a wire rack until the chocolate sets.
• Arrange the cream puffs in a tower, then serve.
• Enjoy!