Mummy “Scream” Puffs

Looking for a fun and delicious Halloween treat? Try these adorable little mummy "scream puffs" - mini cream puffs filled with fresh raspberry sauce and vanilla pastry cream. Decorate with some white chocolate "wraps" and candy eyes to get the cutest expressions. They are sure to be a hit at your Halloween celebration!

Cream Puff Shells:

• 1 cup water
• 1 stick unsalted butter
• 1/2 teaspoon salt
• 1 cup flour
• 4 eggs

Vanilla Pastry Cream:

• 2 cups whole milk
• 3/4 cup sugar
• 4 tablespoons cornstarch
• 1/4 teaspoon salt
• 6 egg yolks
• 2 teaspoons vanilla
• 4 tablespoons unsalted butter
• 1 cup heavy whipping cream

Raspberry Sauce:

• 2 pints fresh or frozen raspberries
• 1/4 cup sugar
• 1 tablespoon lemon juice
• 1/4 cup water
• 2 tablespoons cornstarch

Decorations:

• white chocolate
• candy eyes

Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.

Bring water, butter and salt to a boil in a medium saucepan over medium heat. Add flour all at once and stir with a wooden spoon until the mixture comes together and a film forms on the bottom of the pan. Cool for 2-3 minutes and transfer to the bowl of a stand mixer.

Add the eggs one at a time, beating with the paddle on medium speed until fully incorporated after each. The dough should be smooth and elastic.

Transfer to a piping bag fitted with a round tip. Pipe balls about 1 1/2 inch in diameter, about 2 inches apart on the baking sheets. Bake for 15 minutes. Then reduce oven temperature to 375 degrees F and bake for another 20 minutes until golden brown. Remove from oven and cool completely.

Bring milk to a simmer over medium heat in a medium saucepan. In a bowl, whisk sugar, cornstarch, salt and egg yolks together until smooth and light in color. Slowly whisk in about half of the hot milk to temper. Pour egg/milk mixture back into saucepan and bring to a boil, whisking constantly until it thickens. Remove from heat and stir in vanilla and butter. Pour into a bowl and cover the top surface with plastic wrap to prevent a skin from forming. Refrigerate until cool.

Just before using, whip cream to stiff peaks. Fold into the chilled pastry cream.

Put the raspberries, sugar, lemon juice and water into a saucepan over medium heat. Stir until it begins to boil. Lower heat and simmer for about 5 minutes.

Pour the mixture through a fine mesh strainer over a bowl to strain out the seeds. Push through as needed with a spatula to get the liquid out. Discard the seeds.

In a small bowl, mix the corn starch with 2 tablespoons of water to make a slurry. Add this to the strained raspberry mixture and stir well. Pour back into the saucepan and cook over medium heat until it begins to boil and thicken, stirring constantly.

Pour back into bowl, cover and chill in refrigerator.

Transfer the raspberry filling and the pastry cream into piping bags fitted with a round tip. Fill each cream puff, first with some raspberry filling and then with some pastry cream. It may be helpful to pierce the bottom of the cream puffs with a paring knife to make it easier to insert the piping tip and fill.

Melt the white chocolate in the microwave in a small Ziploc bag, using half power at 30 second intervals. Cut the tip off of the bag and drizzle the white chocolate over the cream puffs. Before the chocolate sets, place two candy eyes on each scream puff.

That's it! They are best enjoyed immediately, but can be kept in an airtight container in the refrigerator for 2-3 days.