Monday, February 20, 2017

Easter Egg Cream Puffs

I made these 'Easter Egg Cream Puffs' with frozen puff pastry sheets that you can get at the supermarket. They're easy to work with and they bake light and flaky. I filled the puffs with whipped cream and decorated the tops with confectioners sugar icing.
You can fill them with pudding or custard.

What you'll need:

  • Frozen puff pastry sheets
  • 8 oz. whipping or heavy cream
  • 2 cups confectioners sugar
  • water
  • food coloring

First thaw as many sheets as you need. (one sheet makes 1 dozen.)
Preheat oven to 400° F.

Unroll the sheet onto a lightly floured surface. If it cracks, patch it with a dab of water.

With a 3” oval cookie cutter, cut out 12 eggs.

Place them on a cookie sheet lined with parchment paper or baking mat, about 1” apart.

Bake 18 to 20 minutes or until light golden. Remove from cookie sheet and let cool. When they're completely cool, cut the tops off.

Whip the heavy cream on low speed for 1 minute, then turn to high and whip 5 to 7 minutes, until cream is not runny. Refrigerate.

Mix confectioners sugar with 1 – 2 tablespoons of water, so it gets to a consistency where it's spreadable. Put small amounts of the icing into small bowls or cups and add a different color food coloring to each.

Spread the colored icing on each top. After I had them all iced, I thickened each color of icing with more confectioners sugar and used it to make dots on top.
Put a few dabs of whipped cream on the bottom half and put the top back on.



  1. I used to make cream puffs from scratch, which actually is pretty easy, but using the puff pastry sheets is such a great idea. Love this tutorial!

    1. Thanks Susan. My mother used to make cream puffs from scratch and custard filling from scratch!

  2. These look simple and easy to make. i will have to try it.

    1. They are really easy Sandy, and fun to decorate.


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