Cream Puffs.
Lovely choux pastry shells filled with
cream.
Ingredients :
Styrofoam balls about 1 cm diameter.
Oil pastels in a pastry colour. They can
be replaced by chalks or watercolors but I think the oil pastels give the best result. If you are
worried that the pastels or chalks will come off , dab a little bit of Mod Podge on your balls or spray them lightly
with hairspray.
Aleene's true snow for the cream .
Instead you could try caulking or 3 dimensional paint.
Talcum powder.
Other things you will need :
Craft knife
Toothpicks
Piece of card and double sided sticky
tape.
Colour your balls by rubbing them with
the oil pastels till they are a nice
puff pastry colour. Or use chalks or water colours instead.
Put a piece of double sided sticky tape
to your card. This will make it a lot easier to keep your puffs in place when
you are working on them.
Cut the foam balls in half and place all
the halves on top of the sticky tape.
Paint one half of the balls with a thick
layer of Aleene's true snow. These will be the bottoms of your cream puffs.
Place the top halves directly on top of
the cream and leave to set.
You can then decorate the top of the
cream puffs with more cream or add a dusting of talcum powder as icing sugar.
A typical Dutch variation are cream
puffs with chocolate on top . They are
called chocolate balls.
Often there is cream on top of the
chocolate. Acrylic paint will work
brilliantly as chocolate.
Place the fruit on top of the cream on
the bottom parts of your cream puffs and leave to set.
When the fruit is firmly stuck into
place you can either add more cream and place the top of the puffs on top or
leave them as they are.
