Cream puffs with Rainbow Pancake Mix

Cream puffs with Rainbow Pancake Mix

Purezento for me

With our detailed step-by-step instructions you can easily make the choux pastry. Whether for eclairs or cream puffs - with our recipe you are guaranteed to make the classic pastry.


Ingredient cream puffs:

  • 35g Rainbow Pancakes Mix (I chose Sakura)
  • 30ml oil
  • 50ml water
  • 1 egg

Ingredients for the filling:

  • 35g Rainbow Pancakes Mix (Sakura)
  • 200ml milk
  • 1 egg
  • 50g sugar
  • Fruit of your choice (I used strawberries)

Preparation of the cream filling

1. First I make the pudding cream/filling. Place pancake mix, sugar and egg in a heatproof bowl and mix well. Then add the milk little by little and mix well again.

2. Then I heat the mixture in the microwave; the microwave should be set to 600 W for 1.5 minutes. Then mix the cream well again and heat again for 1.5 minutes until it has thickened. If necessary, reheat in the microwave for 30 seconds.

3. When the cream has thickened, cover with plastic wrap and leave to cool in the refrigerator.

4.Cut the strawberries into slices and put them in the fridge to cool.


Preparation of cream puffs

1. For the choux mixture, I heat the oil with water for 1 minute (600 W) in the microwave (please use a microwave-safe bowl).

2. Next add the pancake mixture, mix the mixture well and put it in the microwave again at 600W for 30 seconds.

3. Beat the egg with the mixer and then gradually add the beaten egg to the dough. Always make sure that you mix everything well.

4. Fill the mixture into a piping bag with a large star nozzle and preheat the oven to 200° (fan oven 180°). Pipe eight rosettes onto a baking tray lined with baking paper, spacing them well apart. Place the tray in the oven (middle), pour a cup of water onto the bottom of the oven (or onto a heated second baking tray on the lowest shelf) and quickly close the oven door. Bake the cream puffs for a total of 20 minutes. After the first 10 minutes of baking time, lower the oven to 180°C and bake for another 5 to 10 minutes ( *Note: Due to the natural ingredients, the rainbow pancake mixture may lose its color due to the heat), bake until golden brown ( Do not open the oven door!). Remove, cut off a lid from each and let cool on a wire rack.

5. Fill the bottom halves of the cream puffs with strawberries and the cream filling, put the lids on and sprinkle the pastry with powdered sugar.

And now all that’s left to do is enjoy 😉.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.