Unicorn Cream Puffs

Instructions

• Preheat oven to 425°F (220°C).
• In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch.
• Turn the heat up to medium-high, whisking constantly to prevent any lumps. Allow the mixture to thicken, stirring until smooth.
• Transfer the custard into three small bowls. Drop different colors of dye in each bowl and mix.
• Cover the tops of each bowl with plastic wrap and press down onto the surface of the custard to prevent skin from forming. Chill in the refrigerator.
• In a pot, combine the water, salt, and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
• Add in the eggs, one a time, stirring until the dough becomes a paste. Add the vanilla and stir to combine.
• Transfer the dough into a piping bag with a large round tip.
• On a baking sheet lined with parchment paper, pipe 1-inch ( 2 ½ cm) mounds. (To form a more rounded shape, dab your finger with a little water and press down on the mound to eliminate the peak.)
• Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
• Allow the pastries to cool. Then, using the tip of a knife, cut a small “x” into the bottom of each pastry and transfer (“x” side up) to a cooling rack. This will allow any excess steam or moisture to escape, ensuring your pastries maintain their shape.
• Transfer the custard to a piping back alternating the colors in order for the custard to swirl inside the pastry.
• Fill each pastry with custard.
• In a bowl, melt the white chocolate chips and vanilla, and swirl teal, pink, and purple dye in order to create a purple marble shell.
• Dip the top of each cream puff in the chocolate and garnish with sprinkles of your choice.
• Enjoy!