Description
A light and crisp cream puff filled with cereal milk whipped cream and topped with a Capt’n Crunch streusel!
Recipe adapted from Pai Shu Cream Puff from Little Japan Mama.
Ingredients
- FOR THE TOPPING:
- 2 Tablespoons Unsalted Butter
- ⅓ cups Powdered Sugar
- ½ cups Crushed Capt’n Crunch Cereal
- ⅓ cups All-purpose Flour
- FOR THE CEREAL WHIPPED CREAM:
- 3 cups Heavy Cream
- 2 cups Fruit Flavored Cereal (I Used Fruity Pebbles)
- 1 Tablespoon Sugar
- FOR THE PASTRY:
- 8 Tablespoons Unsalted Butter
- 1 pinch Salt
- 1 cup Water
- 1-½ cup All-purpose Flour
- 5 Large Eggs
Preparation
For the topping:
Melt butter in a small saucepan. Stir in sugar, crushed cereal and flour. Set aside .
For the cereal whipped cream:
Pour heavy cream into a large bowl. Add the fruit flavored cereal and mix. Let steep for 1 to 1 1/2 hours in the refrigerator.
Strain the cereal out, making sure to press down on the strainer to get any cream that the cereal had absorbed. (That’s the good stuff!) Pour strained cream into an electric mixer. Add sugar and whip until you have stiffl peaks. Set aside in the refrigerator.
For the pastry:
Preheat oven to 410ºF.
Melt butter with salt and water in a large saucepan over high heat. When butter is melted and starts to boil, remove from heat. Immediately add flour all at once, and beat into a dough with wooden spoon.
Put dough into an electric mixer. Beat in the eggs one at a time, making sure it’s fully incorporated before adding the next egg. The dough will be very sticky. It’s ok, it’s supposed to be sticky!
Spoon dough into a piping bag and pipe concentric circles onto paper-lined tray. Using your fingers, pat down any tips to prevent them from burning. Top with a small handful of the previously made cereal topping.
Immediately bake 25 minutes until well puffed and browned, then lower the oven temperature to 210ºF and continue to bake for 40 minutes to dry.
Once puffs have cooled, cut each puff in half and pipe in whipped cream filling.
