How to Make a Bear-Shaped Cream Puff

The pastry can be shaped into almost any figure you desire before baking.

Cream puffs add decadence to almost any pastry spread. Created in France, the name in French, "choux," means cabbage, given their appearance after the dough has risen, according to the "Chicago Tribune." While the small puffs are unassuming on their own, you can combine them to create fun shapes, such as bears, for kids or to create a comical dessert.

Things You'll Need

• Parchment paper
• Baking tray
• Choux dough
• Teaspoon or tablespoon, depending on desired size of bear
• Toothpick
• Icing bag
• Small icing tip
• Whipping cream
• Chocolate syrup

Instructions

1. Prepare the baking sheet by cutting the parchment paper to fit it. Preheat the oven to 425 degrees Fahrenheit.

2. Spoon the choux dough on to the baking sheet, placing one large spoonful down. Slightly wet your fingers under running water and elongate the shape. This will be the bear's body.

3. Place four smaller spoonfuls, about 1/2 the amount of the body, on both sides of the longer edge of the bear's body - one at the top of the side and one at the bottom. These will be the legs and feet. With still-damp hands, slightly elongate them, moving them out from the body to create oblong shapes.

4. Spoon 3/4 of the amount used for the body at the top of the elongated shape. This will be the head. Leave it round.

5. Put the pastries in the oven. Turn the heat down to 375 degrees Fahrenheit once you close the oven door.

6. Remove the pastry when it is golden brown and prick each part of the body to remove the steam from the inside.

7. Turn the oven to 300 degrees Fahrenheit and place the pastry back inside. Dry them out for three to five minutes.

8. Cool the pastry completely. Freeze the bear in a sealable plastic bag until ready to serve.

9. After filling it with whipping cream, place the tip on the icing bag Remove the pastry from the freezer and cut a small hole in the side of each part of the bear, large enough to fit the tip.

10. Fill each part of the bear with the whipping cream, enough to make it firm, but not overfilled.

11. Dab on two eyes and a nose using the chocolate sauce. Draw three lines on the end of each limb to represent paws. Serve immediately.

Tips & Warnings

• The pastry can also be filled with ice cream.

• Melted chocolate can also be used for the bear's details.

• Be quick when handling the pastry, as it can easily not puff up if left out too long.

References

• Baking 911: Pâte à Choux
• The Kitchn: Help Me Make Better Choux Pastries!
• What's Cooking America: Cream Puffs
• "Chicago Tribune": A Sublime Dessert: Cream Puffs