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.
Jenn
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.
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