These are Pokepuffs lemon-girl and I made over Easter weekend! :D They’re vanilla custard filled puffs topped with cream cheese icing, save the one chocolate mousse filled puff with premade (store bought) chocolate icing.
Here are the recipes we used:
Royal icing (for the decorations on the icing)
Chocolate Pudding: Jello Instant Pudding Mix + 3/4 a tub of Cool Whip (8oz) folded into Pudding.
And here are some other tips from lemon-girl about the two day journey that was baking these puffs:
Puff constancy video (this really helped us figure out what the mixture should look like. We overcooked the dough the first time.)
To Dye dough: Divide dough into portions of however many colours you wish to use. Mix food dye into the dough.
To make chocolate dough balls: find a recipe (because we totally winged these puffs), or add about 1/8 cup -roughly- of chocolate powder to flower mix before adding to Boiling Water (follow linked recipe).
TIP: The smaller the puff, the better. BAKE FULLY before removing from oven. Keep puffs to about an inch wide or a hair smaller for bite sized puffs.
TIP: Poke small hole into the side of puffs with knife to let out steam.
Tip: Slice puffs open half way to make decorating easier.
Tip: Don’t over fill puffs.
Tip: Use a flat piping tip in a plastic or piping bag to get correct swirls. Pipe at 45 degree angle in curves from outer rim to top.
Tip: Use a stiff icing for pipping frosting. It needs to hold its shape. (Butter cream would also work in place of Cream Cheese Frosting)
(PRACTICE MAKES PERFECT!!! Look at our green ones! :B)
Royal Icing tip: BEAT UNTIL STIFF. Add more powder sugar if needed in tablespoon increments.
Pipe Royal Icing onto Wax paper and let dry COMPLETELY before pealing off. (4-9 hrs depending on thickness of icing layers)
TIP: Print out design and place under wax paper to trace if needed.
If there are any questions feel free to message lemon-girl or me and we’ll help out the best way we can :)
kianamaiart
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