I planned ahead for this week's recipe by piping and freezing the appropriate sized puffs last week. So I just had to bake, fill and decorate them. I baked the puffs much longer than last week, an additional 7 minutes for the medium sized and at least 10 minutes longer for the larger ones. They came out perfectly hollow and airy. So last week I didn't bake them long enough. This is the first time a recipe in the book had an inaccurate baking time.
I used leftover pastry cream to fill the puffs. I had some fondant stored away, which had gotten hard, but after a few good kneads, it was soft and pliable again. I tinted the fondant four different colors: pink, yellow, green and blue. I had a large daisy cutter, a small flower cutter and a small leaf cutter that I used, also the tip of a round pastry tip to cut out the centers of the daisies.
I chose the prettiest and roundest of the puffs and proceeded to decorate! Since my daisies were on the large side, I only put one on each dress, and a littler flower on the hats. I couldn't manage the bows, but I did place cute green leaves by the flowers. It was difficult to balance the smaller puff on top of the larger one, so I used a toothpick to keep them steady. Overall, a very cute dessert, fun for parties, but too much work for everyday. I prefer the plain cream puffs.
I gave my Miss Daisy a Parisian look with her chocolate petticoat, beret and hand bag. I actually made these puffs at the same time as the cream puffs I made last week and just baked the larger ones for a few minutes longer so they would crisp more. Cute little decorating project but if I were eating it, I'd prefer it dipped in a glaze rather than covered in fondant.
Guest Baker: Amy
I didn't have much time today so Miss Daisy didn't get all the attention she deserves. Nonetheless, she's cute and didn't take much time at all. I used Wilton fondant and leftover cream puffs. I should have cleaned up the edges before taking the picture :(. I gave her blonde bangs.