As a kid, my Mom would buy the frozen Cream Puffs from Costco whenever we had big Christmas parties. All I remember is my sister and I opening up the container days before the party and sneaking a few while TOTALLY believing my parents wouldn’t notice. I’ve always loved Cream Puffs, the sneaky frozen ones from Costco and especially my homemade, pillowy soft, perfectly sweet Cream Puffs.

Halloween Cream Puffs | The Squeaky Mixer

Mixing Pate a Choux Dough

This recipe is very easy to make when you take the proper steps. I recommend reading the directions twice before diving in. I say this because there are a few places where Cream Puff dough can go wrong.

The first most important thing to note about Pate a Choux dough is that once the flour is added to the water, milk, butter, salt, and sugar mixture in the large pot, that it should be mixed over heat. This will cook the flour in the dough perfectly. Once this has cooked for 1 1/2 – 2 minutes, remove the pot from the stove top and pour it into a large bowl. Removing this mixture from the heat will make for a better environment for adding in the eggs.

When adding in the four eggs, be sure not to over mix the dough. TO ensure that you don’t over mix, each time you add an egg, stir it into the dough until it is JUST combined, then move on to adding the next one. Repeat this process until each egg has been added to the mixture.

Decorating Cream Puffs

You can absolutely decorate these Cream Puffs to look like the classic Cream Puffs like my Cream Puff recipe here. Regardless of how you’d like to decorate and present your Cream Puffs, they are going to taste out of this world! They are golden brown, fluffy, perfectly sweet and filled with a luscious pastry cream.

When it comes to decorating the cream puffs with the semi-sweet chocolate to create the ghost and Jack-O-Lantern faces, take your time and feel free to slowly pipe one face at a time. You can individually tilt one cream puff at a time to make the angle of piping on the faces easier for you.

Halloween Cream Puffs

5 from 1 vote

Recipe by Maddison Koutrouba – thesqueakymixer.com

Servings

15-20

servings

Cooking time

minutes

Total time

hours

Cook Mode

Keep the screen of your device on.

Ingredients

1/2 cup 1/2 water
1/2 cup 1/2 whole milk
8 Tbsp. 8 unsalted butter
1/2 Tbsp. 1/2 granulated sugar
1/4 tsp. 1/4 salt
1 cup 1 all-purpose flour
4 4 eggs, room temperature
Whipped Cream
1 1/2 cups 1 1/2 heavy whipping cream
3 Tbsp. 3 granulated sugar
2 tsp. 2 vanilla extract
dusting of confectioner’s sugar (optional)
Decorating
1/4 cup 1/4 semi-sweet chocolate chips
1/2 cup 1/2 white chocolate chips

Directions

Preheat the oven to 425 degrees F and line two cookie sheets with parchment paper. Set aside.
In a large sauce pot, combine the water, milk, butter, sugar, and salt. Mix with a wooden spoon to combine then place over medium heat. Bring this mixture to a boil.
As soon as it reaches a boil, remove it from the heat and add in the flour. Mix in the flour using a wooden spoon until it has all combined.
Place the pot back onto the stovetop over low to medium heat and cook while mixing with the wooden spoon constantly for about 2 minutes then remove from heat. A film will begin to form on the bottom of the pot.
Remove the pot from heat and pour the mixture in a separate large bowl. Add in the eggs one at a time mixing with the wooden spoon between each addition.
Scoop the dough into a piping bag fit with a large round tip.
Pipe small dollops of dough around 1 1/2″ – 2″ wide and 1/2″ – 1″ tall. Keep each cream puff about 2″ apart.
Lightly wet a finger with water and tap any pointed tops on the piped out cream puffs.
Bake the cream puffs for 10 minutes at 425 degrees F. Then without opening the oven, reduce the heat to 325 degrees F and bake for about 20-22 minutes. Do not open the oven at any point during the baking time.
Remove the cream puffs from the oven once they’re golden brown all around.
Let them cool on a cooling rack.
To make the whipped cream, use an electric mixer on high speed to whip up the heavy cream. Add in the sugar and vanilla and mix until the mixture is a cool whip consistency. Split the whipped cream in half. Dye one half orange. Remove about 1/4 cup of the uncolored whipped cream and dye it green. Keep the rest uncolored.
Once the cream puffs have cooled, cut the top off of half the cream puffs. Fill these ones with the orange dyed whipped cream. Top these cream puffs off with the top of the pastry then pipe on a small leaf on top.
Melt the semi-sweet chocolate chips in 30 second intervals until they are completely melted. Pipe on little Jack-O-Lantern faces with the chocolate.
For the ghost cream puffs, mark an “x” with a knife on the bottom side and fill with whipped cream.
Melt the white chocolate chips in 30 second intervals until fully melted. Feel free to add coconut oil to thin out the white chocolate. Pipe the white chocolate over the cream puffs allowing it to drip down the sides. Use the remaining semi-sweet chocolate to pipe on little ghost faces.
Enjoy!