Creep Puffs
Sink your teeth into the spooky delight of *Creep Puffs*, a playful twist on classic cream puffs that’s perfect for Halloween or any eerie celebration! These light, airy choux pastry puffs are filled with a luscious vanilla whipped cream and topped with a rich dark chocolate glaze for a hauntingly delicious treat. Add candy eyes for a ghoulishly fun touch that kids and adults alike will adore! With a crisp golden exterior and creamy, sweet center, these easy-to-make puffs strike the perfect balance of texture and flavor. Serve them at your next themed party or enjoy them as a festive dessert—either way, this recipe is destined to be frightfully good. Ready in just about an hour, *Creep Puffs* are an impressive yet approachable choice for bakers of all skill levels.
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Recipe Information
Ingredients
- 240 ml Water
- 115 g Unsalted butter
- 10 g Granulated sugar
- 2 g Salt
- 125 g All-purpose flour
- 4 large Eggs
- 240 ml Heavy cream
- 5 ml Vanilla extract
- 30 g Powdered sugar
- 100 g Dark chocolate
- 10 g Butter for glaze
- 20 pieces Candy eyes (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine the water, butter (115g), sugar, and salt. Heat the mixture over medium heat until the butter is melted and it begins to boil.
Remove the saucepan from heat and quickly stir in the flour until a dough forms and pulls away from the sides of the pan.
Return the saucepan to low heat and cook, stirring constantly, for 1-2 minutes to remove excess moisture.
Transfer the dough to a mixing bowl and let it cool for 5 minutes.
Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
Spoon the dough into a pastry bag fitted with a large round tip and pipe small mounds (about 2 inches in diameter) onto the prepared baking sheet, spacing them about 2 inches apart.
Dip your finger in water and gently smooth out any peaks on the piped dough.
Bake the puffs for 20-25 minutes or until they are golden brown and puffed. Avoid opening the oven door during baking.
Remove the puffs from the oven and poke a small hole in the bottom of each one to let steam escape. Allow them to cool completely.
To prepare the filling, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
Transfer the whipped cream filling to a clean pastry bag fitted with a narrow tip. Insert the tip into the hole at the bottom of each puff and fill until full.
For the glaze, gently melt the dark chocolate and butter (10g) together in a heatproof bowl over a pot of simmering water. Stir until smooth.
Dip the tops of the filled puffs into the chocolate glaze and place them on a rack to set.
If desired, decorate with candy eyes to give the puffs a spooky appearance.
Serve immediately or store in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
320 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 124 mg | 5% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 6.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 25 mg | 2% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 98 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
