Just Jenn Recipes

Star Wars Baby Yoda Cream Puffs

If you don’t know who Baby Yoda is you must be living in a Mudhorn cave. First seen on the Disney Plus Star Wars original series, The Mandalorian, the Mando goes on a mission and finds The Child, The Asset, aka Baby Yoda, at the end of episode one, and viewers around the galaxy have been smitten ever since.

The demand for Baby Yoda merch is intense, with people constantly crafting and creating their own odes to the adorable one. I’ve made my own share of Baby Yoda treats, but something about his floating pod spoke to me. It spoke to me in the only other language I understand: cream puff.

It seemed like the right thing to do, to make little carriage cream puffs to house my pastry cream babies. I used matcha flavored cream to create BY (Baby Yoda) and cocoa cream for his trademark oversized scarf. I made these as simple to make as I could, because I want everyone, everywhere, to experience making Baby Yoda Cream Puffs for themselves. It’s something we all in need in our lives.

All in all, these very tiny treats are bite-sized versions of everyone’s new favorite kid on the Star Wars block, and I don’t think the love and attention is going away anytime soon.

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Star Wars Baby Yoda Cream Puffs

Ingredients:

(outer shell) choux pastry ingredients:
1/2 cup water
1/2 cup whole milk
1/2 cup (1 stick) unsalted butter
pinch of salt
1 cup all-purpose flour
4 eggs

pastry cream ingredients:
1/2 cup sugar
4 Tablespoons cornstarch
5 egg yolks
1 cup heavy cream
1 cup whole milk
1 teaspoon vanilla
2 teaspoons matcha
1/2 teaspoon cocoa powder
40 small chocolate pearls

Instructions:

Step 1: In a large pot over high heat, bring the water, milk, butter, and salt, to a boil.

Step 2: Carefully add the flour and stir rapidly until the mixture pulls away from the sides. Cook for another minute, then let cool slightly. Spoon into a separate bowl.

Step 3: With a mixer on low speed, beat the eggs into the mixture one at a time, until fully incorporated. Do not overbeat.

Step 4: Preheat the oven to 400 degrees and prep baking sheets with silpats or parchment.

Step 5: Pipe approximately 3 tablespoonfuls of the choux mixture onto the prepped sheets. (You should get 20 puffs.)

Step 6: Bake for 10 minutes, then lower the oven temperature to 350 degrees and bake for another 10 minutes. Turn off the oven, and let the puffs dry in the warm oven for another ten minutes.

Step 7: Pull the puffs out and let cool on a wire rack. Use a toothpick to poke a small hole into the bottoms of the puffs to release the steam.

Step 8: These choux shells can be kept in an airtight container if not using immediately.

Step 9: In a bowl, beat the sugar, flour, cornstarch, and egg yolks, for 2-3 minutes. Set aside.

Step 10: In a saucepan, bring the heavy cream and milk to a simmer. Pour 1/3 of the hot milk mixture into the egg/flour mixture and stir to temper. Stir until combined, then pour the tempered mixture back into the saucepan with the remaining warm milk. Cook over medium heat, stirring until thickened.

Step 11: Pour the entire mixture into a bowl and whisk in the vanilla, until smooth.

Step 12: Measure out 1/2 cup of custard, and place in a separate bowl. Stir in the cocoa powder. Cover in plastic wrap, placing the wrap onto the surface of the custard to avoid a ‘skin’. Chill in the refrigerator until cold and ready to use.

Step 13: To the remaining custard, stir in the matcha. Cover in plastic wrap, placing the wrap onto the surface of the custard to avoid a ‘skin’. Chill in the refrigerator until cold and ready to use.

Step 14: Cut the choux puffs halfway down the center at the top, and halfway to the center perpendicularly. Discard or eat the quarter pieces.

Step 15: Spoon the matcha custard into a piping bag and use a #12 tip to pipe a round ball onto the cut area of the choux puff, creating the child’s head. Then pipe sideways teardrop shapes on both sides of the head for the ears.

Step 16: Spoon the chocolate custard into a separate piping bag and use a #123 tip to pipe around the child’s neck to create his robe.

Step 17: Place the chocolate pearls on the head for the eyes.

Step 18: Keep the cream puffs in the refrigerator until ready to serve.

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