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BB-8 Puffs

Bright suns! Celebrate the opening of Galaxy’s Edge at Disney World with these cream puffs inspired by the lovable droid BB-8! These light and airy pastry puffs are filled with fluffy whipped cream and topped with a bright orange citrus glaze!
Course Dessert
Keyword Cream Puffs
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 20 BB-8 puffs

Ingredients

Choux Pastry

  • ½ cup nonfat milk
  • ½ cup water
  • ¼ teaspoon salt
  • 1 teaspoon granulated sugar
  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • 5 large eggs

Cream Filling

  • 1 ¼ cups heavy cream
  • 1 tablespoon granulated sugar
  • ½ teaspoon vanilla extract

Orange Glaze

  • 2 cups powdered sugar
  • 2-3 tablespoons orange juice
  • orange gel food coloring

Equipment

  • 1 large piping bag
  • 1 medium piping bag
  • 1 1/2-inch round piping tip
  • 1 medium round piping tip
  • 1 metal skewer
  • black food safe marker

Instructions

Choux Pastry

  1. Preheat oven to 425 Line two baking sheets with parchment paper. Set aside.
  2. In a medium saucepan, combine milk, water, salt, sugar, and butter over medium heat until butter melts and the mixture boils.
  3. Add the flour, all at once, stirring vigorously with a wooden spoon until the dough forms a smooth mass and pulls away from the sides of the pan, about 3 minutes.
  4. Transfer dough to a heatproof bowl. Using a wooden spoon, beat in eggs one at a time, incorporating each before adding the next.
  5. Transfer dough to a large pastry bag fitted with a ½ inch round tip.

  6. Pipe 20 small disks and 20 slightly larger disks onto the prepared baking sheets. Use a wet finger to tap down the tips of the dough.

  7. Bake until puffed and starting to show color, about 10 minutes.
  8. Reduce the oven to 375 F and bake until puffs are browned and feel light and hollow inside, about 12 minutes.
  9. Remove from the oven and poke holes in the bottom using a metal skewer.
  10. Cool on wire racks.

Cream Filling

  1. Whip heavy cream, sugar, and vanilla on high speed until it reaches stiff peaks.
  2. Place the whipped cream into a piping bag with a medium round tip.

Orange Glaze

  1. Stir together powdered sugar and orange juice, using just enough lemon juice to make a thick glaze.
  2. Add a few drops of orange food coloring and stir until combined.
  3. Cover until ready to use.

Assembly

  1. Fill each ball with whipped cream, reserving about 3 tablespoons worth for decorating.
  2. Using a black food safe marker, draw a large dot on the center of each small puff. Draw a smaller dot a little bit lower and to the right of the first dot.
  3. Dip the tops of the large puffs in the orange icing. Dip a small part of the top of the small puffs in the orange icing.
  4. Pipe a dollop of whipped cream on the bottom of the small puff. Place the small puff on top of the larger puff.
  5. Repeat until all puffs are frosted and assembled. These are best enjoyed the day they are filled, but can keep 1-2 days in an airtight container in the refrigerator.

Recipe Notes

choux pastry adapted from Tartine