Poké Puffs

PokePuffsPokémon X&Y recently released worldwide bringing with it a new 3D adventure packed with new features. There were so many new bonus extras my head literally exploded. It probably took me a good five minutes to get over seeing everything rendered, including your character, in 3D. It simply looked great, considering the massive overhaul from previous generations.

After cleaning up the pieces and getting in to the thick of my adventure, Froakie in tow, I noticed that one of the newer features, Pokémon Amie, let you feed delectable looking creme puffs to Pokémon, called “Poké Puffs”. Severely jealous of the mountains of delicious looking treats I was feeding my Pokémon, I decided that enough was enough, and I’d make my own version of real life Poké Puffs.

Once on the lips forever on the hips, Sylveon.

Once on the lips forever on the hips, Sylveon.

At first it didn’t go as planned, I had added too much colouring to the mixture and some Puffs didn’t rise or only partially rose. Then, later, disaster struck while dying the whipped cream. I recommend using a mock cream instead of whipped cream if you’re new to baking, real whipped cream tends to go funny too quickly and trying to create a variety of coloured creams can be overwhelming. The creme puffs themselves however are decently easy to make, and don’t require an insane amount of skill.

Fun fact: Creme Puffs are also used as a treat in FFXI, granting a boost to INT, perfect for the Black Mage in your life. There’s even a dance troupe called “The Creme Puffs” that perform during special events.

Blobs used transform

Blobs used transform

Choux Pastry:
– 1/2 cup all purpose flour
– 1/2 teaspoon granulated white sugar
– 1/4 teaspoon salt
– 1/4 cup (4 tablespoons) unsalted butter, cut into pieces
– 1/2 cup (120 ml) water
– 2 large eggs, lightly beaten
A few drops of pink, green and orange food colouring

Whipped Cream:
– 2 cup heavy whipping cream (double cream)
– 1 teaspoon pure vanilla extract
– 4 tablespoons granulated white sugar
Optional: Mint, strawberry and oraPirouline Wafer Biscuitsuit, Jelly etc.s, Pirouline Wafer Biscuits, Chocolate etc.

For the Choux Pastry:

Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper or lightly butter or spray the pan with a non stick vegetable spray.

In a bowl combine the flour, sugar and salt.

Place the butter and water in a heavy saucepan over medium high heat and bring to a boil. (Make sure that the butter melts before the water boils to reduce the amount of evaporation.) Remove from heat and add the flour mixture, all at once, stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about 1-2 minutes). Transfer the dough to another bowl and beat slowly to release the steam from the dough (about a minute). Once the dough is lukewarm start adding the lightly beaten eggs (dough will separate and then come together) this will yield a smooth paste. Divide dough into three separate bowls and add a few drops (2-3) of food colouring to each. Remember not to add too much, or else this will prevent the pastry from rising. Spoon 12 small mounds of dough onto the baking sheet, spacing about 2 inches apart.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (180 degrees C). Continue to bake for a further 30 to 35 minutes or until the shells, when split, are almost dry inside.

For Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Whip hip the cream just until stiff peaks form, be careful not to over beat. You can also add a bit of flavoured extract to your whipped cream, as Pokepuffs come in a variety of flavours; such as mint, strawberry or orange.

To Assemble: Split the pastry shells in half and fill (or pipe) with whipped cream, transfer to fridge ASAP. Separate the remaining whipped cream into three bowls, adding a bit of food colouring to each. Once again be careful as to how much is added. Pipe or spoon coloured cream on top of puff cases. Add garnishes as deemed fit, it’s personal preference!

Fun Fact: it is rumoured that the chef of Catherine de Medici, of the esteemed Italian Medici family, created the Creme Puff. Too bad they don’t defend from Templar attacks.



2 thoughts on “Poké Puffs

  1. Wow, exactly what I wanted. Thanks so much. I was going to try making them using sponge cupcakes as a base. Colour the sponge mix, bake, cut them in half, add cream, add icing to the top layer, then decorate. Just because some of the pokepuffs are shiny, they seem to be iced.
    But these look delicious. Will definitely try them!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s