Gender Reveal Cream Puffs

Instructions

• In a large pot over medium heat, combine the milk, water, sugar, salt, and butter. Cook until the butter melts.
• Add the flour, all at once, and using a flexible spatula, stir until combined. Continue to mix until the dough pulls away from the sides of the pan and forms into a ball. Remove the pot from the heat and let cool for 2-3 minutes.
• Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Mix in the eggs, one by one, only adding the next once the previous is fully incorporated into the dough.
• Transfer the dough to a piping bag fitted with a large round tip or a zip-top bag with a corner snipped off.
• Pipe the dough straight down onto the prepared baking sheet in 1-inch (2 cm) circles, leaving 1 inch (2 cm) of space between each one. You may need to use another baking sheet.
• Use a wet finger to press down any peaks.
• Bake for 25-30 minutes, until puffed and golden brown.
• Let the puffs cool completely on a wire rack.
• Make the filling: In a large bowl, use an electric hand mixer on high speed to beat the heavy cream until soft peaks form.
• Pour in the condensed milk and continue to beat until stiff peaks form. Add the food coloring and beat to incorporate.
• Transfer the cream to a piping bag with a pointed round tip or a zip-top bag with a corner snipped off.
• Add the white chocolate to a medium microwave-safe bowl and microwave until melted, stirring every 30 seconds, about 2 minutes total.
• Use a bamboo skewer to poke a hole in the top of each puff, then pipe in the pink or blue cream, filling each puff about ⅔ of the way.
• Dip the tops of the filled cream puffs in the white chocolate and decorate with sprinkles, if desired.
• Let cool on a wire rack until the chocolate sets.
• Arrange the cream puffs in a tower, then serve.
• Enjoy!