Valentine’s Day Recipe : Cream Puffs filled with Vanilla Rose Berry Whipped Cream using Mystic Seasonings Sweet Magick Infused Sugar!

Greetings, Mystic Meows!

Well here we are in the month of February! One down, 11 more to go! I for one am looking forward to what the rest of 2021 has in store for us all…So far it’s off to a sweet start. Get it? Sweet? Ok, ok… I can’t help myself sometimes! 😛 But in this here blog I decided to step things up a bit by creating something that by the looks of it seems hard to make, but is surprisingly quick, simple, and easy. You more than likely already have everything in your kitchen and pantry, and if not, are easily obtained at your local market. AND I’m featuring my newest product in the Mystic Seasonings line! One of the Sweet Magick Infused Sugars in Vanilla Rose Berry! An organic cane sugar blend infused with Tahitian Vanilla Bean, Dehydrated Strawberries, and Dried Rose Petals from Pakistan. The flavor combination almost gives a cotton candy vibe, but is honestly quite lovely and was inspired by aphrodisiac ingredients that promote feelings of joy and pleasure! And being that this is the love month, why not indulge a bit and enjoy something decadent and delicious?

Ain’t she purrrty?

So… these are actually cream puffs more than they are profiteroles. The difference being that cream puffs are usually filled with custard or whipped cream, whereas profiteroles can be both sweet or savory as far as the fillings go, and are typically smaller in size. I got a bit carried away when I was piping them out, so cream puffs it is! Moving on… The base for this is called a Choux Paste or Pate a Choux, which can be used to make eclairs, puffs, and other sweet confections, or you can add in savory ingredients like various, herbs, cheeses, vegetables, and cured meats, and deep fry or bake them ( a recipe blog for another day ). The following recipe is SUPER quick to put together and really only takes about 10 to 15 min to make the choux once things come to a boil. Fret not dear meows if you’ve never made them before. Trust your homegirl.. You can do it!!! Umkay… But before we get into it, a few tips.

You don’t need a bunch of fancy shmancy equipment to pull this off. You need a medium sized pot, and a couple of gallon size baggies for piping the paste and the whipped cream. If you have a stand mixer, great. If not get yourself a nice bowl and a sturdy spatula or wooden spoon and you can totally mix it by hand. Oh, and some parchment paper. The next tip is once you lay your parchment paper down on the sheet pan, right before you start piping out the dough, is to spray or coat the parchment paper with water. This will help to create steam that in turn will help them puff up nicely! Follow the measurements exactly, however you may need an additional egg as I did today. This kind of dough always varies depending on the climate and time of year. It’s just one of those things. The last tip I have for you is however you may be tempted to do it… DO NOT OPEN THE OVEN WHILE THEY’RE BAKING! I know, I know… It’s a total test of trust in your oven, but letting these puppies just bake until they’re done is a must, again to achieve maximum puff action! That kinda sounds a bit dirty, but that’s sort of the underlying theme of this blog… Sweet Naughtiness! Alright… And we’re off to the races!

Mmmmm. Cream Puffs!

Cream Puffs with Vanilla Rose Berry Whipped Cream

For the Pate a Choux :

8 Tbls. unsalted butter

1/2 c. water

1/2 c. milk

2 tsp. sugar

1/4 tsp. salt

1 level cup of A.P. flour

4 to 5 large eggs

1 extra egg beaten mixed with a bit of milk or water for basting

  1. In a medium sized pot, add the butter, milk, water, sugar and salt and bring to a boil until the butter is melted and sugar is dissolved.
  2. Add in the flour and stir all together until well mixed and you have a nice ball of dough. Lower the heat and cook on the stove until until the dough dries out a bit… About 2 to 3 minutes. remove from the heat and place the dough into your stand mixer with the paddle attachment or in a large bowl for mixing with a spoon or spatula. It should look something like this…

3. On medium speed, add in your eggies one at a time, waiting about a minute in between each addition. You want to make sure each egg is fully incorporated into the dough before adding in the next. After adding in the 4th egg, check for consistency. There dough should resemble a very thick cake batter and still have a pit of pull on the paddle… Add and additional egg if the dough seems too stiff.

She be ready!

4. Now you’re ready to fill your gallon bag or piping bag if you have one with the pate a choux. if using a gallon baggie, make sure you cut off enough of the corner of the bag so you get a nice ribbon once piping out.

Use a large cup to help fill the bag
It’s in the bag!

5. Pre heat your oven to 400 degrees. On a large sheet pan, place your parchment paper down and spray or coat moderately with water. Take your gallon baggie and cut the corner with scissors or a sharp knife. If using a piping bag, use your preferred piping tip of choice or none at all. Start piping out the dough in a circle about the size of a half dollar and make an ice cream swirl about and inch or so high. Space each one about an inch or two apart from each other.

6. Wet the tip of your finger with water and lightly tap down and flatten the peaks on top of the piped puffs. Baste each one with the beaten egg mixture. Place into the 400 degree oven for 20 minutes, then WITHOUT opening the oven, lower the temperature to 350 degrees and allow to bake for an additional 10 to 15 min. Remove from the oven and allow to cool to room temp.

Look at those beauties!!

For The Whipped Cream Filling

2 1/2 c. heavy whipping cream

8 to 10 Tbls of Sweet Magick Infused Sugar in Vanilla Rose Berry

  1. In a stand mixer with the whisk attachment, add the heavy cream and sugar and whip together until you have very stiff peaks. Taste and adjust for sweetness along the way. once ready, fill a gallon baggie or piping bag with the cream and place in the fridge until ready to fill the puffs.

Now you’re ready to pipe that delicious Vanilla Rose Berry Cream into those puffity puff puffs!

With a serrated knife, carefully slice slightly above the middle of the puffs, then pipe in your desired amount of whipped cream. Gently place the tops back on, sift some powdered sugar over the the puffs and you should end up with something that looks like this :

I mean…

Don’t they just look divine??? And that Sweet Magick cream? Say, WHAT??? These are wonderfully light and airy… Not as heavy as they look at all. It is wayyyyyyy to easy to eat more than one of these, so be prepared for these to disappear in the blink of an eye! Sweet but not too sweet, aromatic with that rose essence shining through, with those subtle hints of vanilla and strawberry. It’s such a beautiful dessert, and whether or not you use an infused sugar or custard filling, I highly suggest you make these, ASAP! Great for not only dessert, but a nice brunch, afternoon tea treat or a loving Valentine’s Day gift or a sexy way to start off your romantic day or night. Well, there you have it, meows! Another glorious Mystic Meal! Dessert totally counts as a meal, right? 😜 Until we eat again… Happy Cooking!

Cheers, hugs, and Meows!

xo Nikki ✨🖤🔮🍓

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2 Comments Add yours

  1. Sheree says:

    Those look heavenly

    Liked by 1 person

    1. mysticmeals says:

      Thank you so much, Sheree! They were very delicious! 🥰✨🍓

      Liked by 1 person

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