Mini Chestnut Cream Puffs

Mini Chestnut Cream Puffs
These light and fluffy puffs are the perfect ending to a great holiday meal.

Here's a delicious new way to enjoy classic cream puffs — make them with chestnut cream filling! These cute little puffs will delight your family and friends any time of the year.
Total Time: 50 minutes (including baking time)
Makes: About 30 mini cream puffs
Level: 2

THINGS YOU'LL NEED: INGREDIENTS
(Use organic ingredients whenever possible)
• Measuring cup
• Measuring spoons
• Sifter
• Small mixing bowl
• Saucepan
• Wooden spoon
• Oil (or cooking spray)
• Rubber spatula
• Pastry bag (or a plastic baggie with a
small cut in one bottom corner)
• Baking sheet
• Potato masher
• Knife
For the Puff Pastry
• 1/4 cup flour
• Pinch of salt
• 3 Tbsp butter
• 4 Tbsp water
• 1/3 cup beaten eggs (a little less than 2 eggs)
   
For the Chestnut Cream Filling
• 1 cup jarred chestnut puree
• 3 Tbsp heavy whipping cream
• 3 Tbsp milk
• 3 Tbsp sugar
Let's Make It!

The Puff Pastry
Kid: In the small bowl, sift together the flour and salt.

 

 



 

Adult: Preheat the oven to 400°F. In the saucepan over medium heat, place the butter and water. When the butter has melted and the water is boiling, add the flour mixture. With the wooden spoon, stir for 50-60 seconds only (if you stir longer, the pastry won't turn out correctly).

Adult: Pour about one fourth of the beaten eggs into the batter and stir quickly. Continue adding a small amount of the beaten eggs and stirring after each addition. The batter should be somewhat thick; it is ready when it falls (not drips) off of the wooden spoon.

 

 

Kid: Oil a baking sheet (or coat with cooking spray). Use the rubber spatula to place the batter into a pastry bag. Squeeze a small amount of batter onto the baking sheet; repeat until all batter is used.

Adult: Bake at 400°F for about 10 minutes, or until the batter puffs up.
Adult: Reduce heat to 375°F and bake for 3 minutes. Then reduce heat to 350°F and bake for 3 minutes. Finally, reduce heat to 325°F and bake for about 3 minutes, or until light golden brown.

The Chestnut Cream Filling
Adult: In a saucepan over low heat, use the potato masher to stir the chestnut puree, cream, milk, and sugar. Cook for 10 minutes, mashing and stirring often, until smooth. Remove from heat and cool for 5 minutes.



Adult: Cut each puff pastry in half horizontally and set the tops aside.
Kid: Use the rubber spatula to place the filling into a clean pastry bag. Squeeze a small amount of filling onto the bottom half of each pastry. (Note: If you are using chocolate topping, dip the pastry tops in the chocolate sauce now.) Replace the top of each pastry.