Boosey Ghost Cream Puffs
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*Disclaimer: This post contains affiliate links. To learn more, please go here.These are an adult only kind of treat. A fun little halloween treat that is filled with alcohol and chocolate that is so delicious and rich in flavor. Plus it's super cute! Now these guys are only for adults. I'm sure if you were to make these and you have kids around that they won't be too happy about that. So if you want to make it kid friendly, just use coffee instead of kahlua. I know it will still be a bit too adult still with coffee but it won't have alcohol in it. On the plus side, if your kids don't like coffee than that means more for you! Or you can just find a different pastry cream recipe.Each cream puff is filled with a chocolate kahlua pastry cream, more strong on the kahlua part too. They are dipped in white chocolate and a scared little face painted on each one. These will be a hit at any halloween party this october! I also discovered that the cream puffs made it look like the ghosts had little arms too, so I added in a little piece of candy corn or whatever you can think of, for them to hold on to!
Above are some products that I personally use and recommend for this recipe and to have for everyday use. An important part I find that helps a lot when making cream puffs is to have the filling pipping tip. It's so handy, especially with these little ghosts. These cream puffs have a few layers on the inside that you have to poke through; that's what makes the filling tip work so well with these little ghosts.
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boosey ghost cream puff
a cute cream puff that is filled with a Kahlua pastry cream and dipped in white chocolate.
pate a choux
- 1 cup milk
- 1 tbsp granulated sugar
- pinch salt
- 1 stick unsalted butter
- 1 cup all-purpose flour
- 4 eggs
pastry cream
- 1/2 cup kahlua
- 1 1/3 cup milk
- 6 egg yolks
- 2/3 cup granulated sugar
- 4 tbsp cornstarch
- 2 tsp vanilla extract
- 4 tbsp butter
- 1/2 cup dark chocolate
assembly
- white chocolate coating
- black food coloring
pate a choux
- preheat the oven to 400 degrees F. in a small pot, combine the milk, sugar, salt and butter. heat up on medium high heat until the butter is melted and fully incorporated into the milk. once the milk is hot, add in the flour and mix until a dough forms and a film starts to appear on the bottom of the pot. place the dough into the bowl of an electric mixer fitted with a paddle attachment and mix for about 2 minutes to let the steam out. slowly start to add the eggs and mix until completely incorporated. put the dough into a piping bag with a medium sized round tip. on a sheet pan lined with parchment, start piping out little ghosts. i did that by thinking of a snowman, starting big on the bottom and adding another smaller mound on top with a nice peak for the ghost's head. bake for 20-25 minutes until nice and golden brown. the tips will be darker, if you don't want the darker or don't care for the ghost shape, then just dab a little bit of water on your finger and pat the tips down gently.
pastry cream
- in a bowl, whisk together the yolks, sugar, cornstarch, and vanilla. place the kahlua and milk into a small pot and bring to a simmer. once at a simmer, slowly add in a little of the milk a tablespoon at a time to the yolk mixture, mixing at the same time. add back into the pot and whisk continuously until thick. remove from the heat and add in the chocolate and butter and continue mixing until everything is fully combined. place plastic wrap directly over the pastry cream to prevent a skin from forming and put into the fridge to chill.
assembly
- start by putting the filling tip into a piping bag and then adding in the chocolate pastry cream filling. fill in each cream puff, making sure that it fills the whole thing by using the filling tip and starting from the very top of the cream puff and slowly dragging it down and out to ensure it's completely full.
- once each cream puff is full, place into the freezer for about 30 minutes to make it easier to dip in the chocolate. while the cream puffs are chilling, start melting the chocolate. dip each cream puff into the chocolate and let the excess drip off. when the chocolate is completely set, use the black food coloring to make the eyes and mouth.