Happy December 12th. There’s only 13 days left to Christmas! In my advent calendar today, we have a slightly different Christmas treat: Bounty cream puffs. The cream puffs consist of a marzipan base with coconut filling and vanilla marshmallow foam coated with good dark chocolate and garnished with desiccated coconut. I showed you how I made these cream puffs in my story on Instagram and I always get so many messages with questions whenever I make cream puffs. So here are my top tips for a good cream puff result:
– It’s vital that the cream puffs are allowed to cool after they’ve bene piped, so the foam forms a kind of membrane and therefore sits on the base when it gets dipped in the chocolate.
– It’s also important that the chocolate is tempered so that it isn’t too hot and melts the marshmallow foam. I use this thermometer (*advertising link).
– I add cocoa butter to the chocolate as it becomes more liquidy and easier to work with when the cream puffs are to be dipped into the chocolate.
– I always use a Weck glass when I have to dip the cream puffs into the chocolate. It’s the perfect size.
I have made a lot of cream puffs and at first I thought it was really hard. Practice makes perfect. The more you make the cream puffs, the more fun and easier it gets!
So if you have any coconut filling left over, don’t worry, just try my mine homemade bounty bars. They are really easy and quick to make. You can also use the chocolate if any of that is leftover, too. Enjoy!
Bounty cream puffs (makes 22-24)
280 g condensed milk
210 g desiccated coconut
375 g pure raw marzipan
A little confectioner’s sugar for rolling out the marzipan
250 g sugar
100 g glucose syrup
75 g water
Seeds of 1 vanilla pod
140 g pasteurized egg whites
Dark chocolate coating
300 g good dark chocolate, you can buy it here (*advertising link)
75 g cocoa butter, you can buy it here (*advertising link)
Bounty cream puffs
Mix the condensed milk with desiccated coconut until even and refrigerate for 1 hour. Meanwhile, make the marzipan bases.
Roll out the marzipan until it is approx. 4 mm. thick. Cut out circles of 6 cm. Bake the bases in the oven at 185 C convection for 7-8 minutes. The bases should only golden slightly. Let them cool on a wire rack.
Boil the sugar (200 g), glucose syrup, water and vanilla in a thick-bottomed saucepan until it reaches 118 C. Whisk the egg whites until white and fluffy. Add the sugar (50 g) and whisk together for a meringue. When the sugar syrup is ready, pour it into the egg whites in a thin stream while whisking at high speed. Now whisk it all together for about 20 minutes for a cool and fluffy marshmallow cream foam. Put the marshmallow cream foam into a piping bag with a round nozzle (I used this one *advertising link).
How to assemble the cream puffs
Spoon a tablespoon of coconut filling onto each marzipan bottom and press it down firmly onto the base. Pipe the marshmallow cream onto the base with coconut filling. Refrigerate the cream puffs while you temper the chocolate.
Dark chocolate coating
Chop the chocolate (unless it’s buttons) and put it in a heat-proof bowl along with the chopped cocoa butter. Microwave the chocolate for 30 seconds and stir. Do this a few times until the chocolate starts to melt. Now microwave the chocolate 4-5 times for 10 seconds or until the chocolate is 33 C. Pour the melted chocolate into a jar or bowl wide and deep enough to dip the cold cream puffs into. Sprinkle with desiccated coconut and leave the cream puffs to cool until the chocolate has solidified. They’re best on the day they’re made, but they can easily be refridgerated for few days. Enjoy!