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Easter Cream Puffs

By Dianna Muscari

Published March 27, 2013, updated May 25, 2021

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COOK 25

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Easter Cream Puffs! A basic sweet treat is transformed into a cute Easter dessert with the help of a simple glaze and creatively placed sprinkles. Whether you decide to decorate them for springtime or keep them plain, these cream puffs are a delicious addition to dessert buffets.

Yesterday a made a shocking confession over on my Facebook page: I do not enjoy baking fussy things. Things that look like other things. Things that require tedious detail application. Things that make me want to pull my hair out.

Don’t get me wrong… I like looking at intricate and gorgeously crafted treats. I am totally amazed at what some people can create out of food, like the things you will find here, here, and here. I’m just not patient enough to ever be one of those people.

Every once in a great while, though, I am struck with an unshakable urge to attempt beauteous feats with my baking. It doesn’t happen often, but when it does, I can’t seem to get it off of my mind until I give it a try. Like this cute Easter dessert…

These sweet little cream filled Easter cream puffs are filled with a light whipped cream and decorated as adorable little Easter chicks

I just woke up a few days ago and thought, “I want to make cream puffs that look like chicks.” No, really. That’s exactly how it happened.

Ironically, cream puffs are probably one of the easiest things you can make. And I had to go and make them all complicated. Go figure.

Anyway, the cream puffs themselves are not difficult to make at all. A basic choux {the dough that is used in making cream puffs, eclairs, and gougeres} comes together so quickly it’s sort of ridiculous. And dangerous. You can have yummy little cream puffs at your fingertips in less than an hour.

But cream puff chicks? Yeah, not so much.

I’m not saying these chicks are the most difficult thing you’ll ever make. I’m just saying don’t go and decide to make them on a day when you’re short on time. Or patience. Or on a day when you’ve had a lot of caffeine.

These adorable little Easter chicks are sweet cream-filled cream puffs with a sweet vanilla glaze

Maybe you’ll think it’s a hoot to pick little teeny tiny sprinkles out of their container and give these guys sweet little chickie faces. You might even find it amusing and challenging to try to place them evenly on said chickie face so that it doesn’t look like chickie was sneaking the sacramental wine during Easter service.

Or maybe you’ll give up after one chickie {like I did} and decide to go the easy route & make “cracked eggs” instead.

These tasty Easter cream puffs look like mini eggs with light whipped cream and a dollop of sweet vanilla glaze

To each his own.

{I also made some bunnies that I thought were sort of frightening looking. I texted a picture of them to my sister and she concurred. Ah, the honesty of family. Ha!}

Easter bunny cream puffs might not be the cutest looking, but they sure are sweet and tasty!

Variations

Choux pastry is quite versatile, so if you don’t see yourself setting aside time in your busy day to crank out a flock of chicks, fret not. You can use this same dough recipe to make profiteroles and eclairs, filling them with ice cream, pastry cream or pudding. Another good variation is to flavor the cream with a different flavor extract {almond?}, or zest {lemon?}. The possibilities are truly endless!

But If You Insist…

If you read all of the above and still find yourself aching to create some Easter-inspired treats, then I suppose you’re the patient type I spoke of earlier and you should be just fine applying microscopic embellishments. Here’s how I made mine:

For Chicks:

1. Spoon glaze over tops of cream puffs, making sure it runs down over the whole puff. {I sort of like the drippy look but you can be exact if you want.}

2. Let the glaze set for about 5 minutes before trying to apply eyeballs & beaks. {Trust me, you will be very annoyed if you do not wait.}

3. Once the glaze is semi-set, carefully place black nonpareils in place for eyes, and orange sprinkle in place for beak. You can use little tweezers or a toothpick to help you finagle them into place, or just get a helper with a steady hand. Let set before serving.

For “Cracked Eggs”:

1. You will only need half of your filled cream puff for these. Remove the top part of the cream puff {and eat it}.

2. Make a small “well” in the center of the whipped cream.

3. Drizzle a small amount of yellow glaze into the well for the appearance of a “yolk”.

4. Let set a bit before serving.

I’ve talked all kinds of trash about making this cute Easter dessert, but I hope you know I’m just kidding… these would make a really fun Easter/spring project {for patient people}. And a really delicious treat for everyone else. 🙂