Reindeer Profiteroles

Name: Reindeer Profiteroles
Prep time: 30 min
Total time: 2 h 30 min
Yield: 2 dz.
Ingredients: 1/2 c. whole milk; 1/4 c. heavy cream; 1/4 c. granulated sugar; 1 tbsp. flour; 1/4 tsp. freshly grated nutmeg; Pinch ground cloves; Pinch kosher salt; 3 large egg yolks; 1 tsp. pure vanilla extract; 6 tbsp. unsalted butter, cut into pieces; 1 tbsp. granulated sugar; 1/4 tsp. kosher salt; 3/4 c. all-purpose flour; 1/2 tsp. ground cinnamon; 3 large eggs; Melted dark and milk chocolate; White nonpareils; Small round candies; Vanilla buttercream

Cream puffs serve up heaps of holiday cheer

By Karen TackPublished: Oct 21, 2021

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Mike Garten

Yields:

2 dz.

Prep Time:

30 mins

Total Time:

2 hrs 30 mins

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Decorate spiced cream-filled pastries with eyes, noses and antlers (don't forget one red nose!) to create a holiday scene right on your dessert table.

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Ingredients

For pastry cream

1/2 cup
whole milk
1/4 cup
heavy cream
1/4 cup
granulated sugar
1 Tbsp.
flour
1/4 tsp.
freshly grated nutmeg
Pinch ground cloves
Pinch kosher salt
3
large egg yolks
1 tsp.
pure vanilla extract

For cream puffs

6 Tbsp.
unsalted butter, cut into pieces
1 Tbsp.
granulated sugar
1/4 tsp.
kosher salt
3/4 cup
all-purpose flour
1/2 tsp.
ground cinnamon
3 large eggs

For decorating

Melted dark and milk chocolate
White nonpareils
Small round candies
Vanilla buttercream

Directions

1. Step 1Make pastry cream: In small saucepan, heat milk and cream until barely simmering.
2. Step 2Meanwhile, whisk together sugar, flour, nutmeg, cloves and salt. Add yolks and whisk to combine. Whisk a little warm milk mixture into egg mixture. Then, whisking constantly, gradually whisk in remaining milk mixture.
3. Step 3Transfer entire mixture back to pan and cook on medium, whisking constantly, until it starts to thicken (whisking constantly ensures mixture stays as smooth as possible and yolks don’t scramble). When mixture is pudding-like consistency, start whisking occasionally until mixture comes to a slow boil. Remove from heat and whisk in vanilla.
4. Step 4Strain through sieve into measuring cup and press piece of parchment paper directly against surface. Refrigerate pastry cream until chilled, at least 2 hours and up to 2 days.
5. Step 5Make cream puffs: Heat oven to 400°F. In medium saucepan, combine butter, granulated sugar, 3/4 cup water and salt. Bring mixture to a boil, stirring occasionally to melt butter. Remove from heat and stir in flour and cinnamon. Return mixture to medium heat and cook, stirring constantly, until it pulls away from sides of pan, about 1 minute.
6. Step 6Transfer hot mixture to large bowl. Using electric mixer on low speed, beat 1 minute to cool slightly. Beat in eggs 1 at a time (dough will be smooth and shiny).
7. Step 7Transfer to freezer-safe resealable bag; snip off corner to make 3/4-inch opening. Pipe 1-inch mounds onto parchment-lined baking sheets, spacing 1 inch apart.
8. Step 8Bake, rotating pans halfway through, until puffed and golden brown, 20 to 25 minutes. Let cool completely on baking sheets.
9. Step 9Once cool, transfer pastry cream to piping bag fitted with round pastry tip and, working from bottom of each puff, fill puffs with pastry cream.
10. Step 10Pipe melted dark chocolate onto silicone baking mats or parchment paper for antlers and let set. Use melted milk chocolate to decorate tops for reindeer heads and eyes. Add nonpareils for spots and candies for noses. Transfer buttercream to small piping bag fitted with small star tip and use to pipe ears.