Your browser doesn’t support HTML5 video

Cereal Milk Cream Puffs

Cereal-infused cream puffs are filled with a delicious cereal milk pastry cream and topped with white chocolate ganache.

Recipe

Ingredients

  • Dough:
  • 1 cup water
  • ½ cup unsalted butter, cold and cut into cubes
  • 1 tsp sugar
  • ½ tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup crushed fruit loops cereal
  • Pastry Cream:
  • 2 cups milk + extra
  • 1 cup fruit loops cereal
  • ½ cup sugar
  • ¼ cup cornstarch
  • pinch salt
  • 4 large egg yolks
  • 2 tbsp unsalted butter, cold
  • ½ tsp vanilla extract
  • 1 cup crushed fruit loops cereal
  • Topping:
  • 4 oz white chocolate, chopped
  • ½ cup heavy cream, hot

Let's get Cooking...

  1. Make the Cream Puffs:
  2. In a large pot, combine the water, butter, sugar and salt. Set to high heat and bring to a boil. Stir in
  3. the flour with a wooden spoon mix until a film forms on the bottom of the pan. Transfer the dough to a
  4. bowl and cool for 3-4 minutes. Add the eggs one at a time, stirring vigorously and completely
  5. incorporating each egg after each addition. Add the crushed cereal and mix until just combined.
  6. Transfer the dough to a piping bag fitted with a large, round piping tip and pipe 1 ½-inch rounds onto baking sheets lined with parchment paper. Wet your fingers and smooth any pointed peaks.
  7. Bake them at 375F for 30 minutes. Cool on the pan for 10 minutes, then transfer to a wire rack and
  8. cool completely.
  9. Make the Pastry Cream:
  10. Pour the milk into a small pot and add the fruit loops. Bring to a boil, then remove from the heat and cool until warm. Strain the remove the cereal, remeasure the milk and top it back up to 2 cups worth.
  11. Combine the sugar, cornstarch and salt in a pot. Add the milk, egg yolks and butter and whisk together. Set to medium heat and whisk constantly until it comes to a boil. Once it thickens, remove
  12. from the heat and add the vanilla extract.
  13. Strain through a sieve and cover with plastic wrap, pressing it directly on the surface. Refrigerate until
  14. chilled. If the pastry cream becomes lumpy, pulse in a food processor a couple times. Transfer to a
  15. piping bag fitted with a round tip.
  16. Slice the cream puffs in half. Pipe a generous dollop of cream between the two layers.
  17. Sprinkle crushed cereal onto the sides of the pastry cream.
  18. Make the glaze:
  19. Pour the cream over the chocolate and whisk until smooth.
  20. Drizzle on top of the cream puffs and enjoy!