Jigglypuff Chocolate Choux Pastry

My friend requested for some corgi and Jigglypuff choux pastries. I posted the corgi ones earlier on and you can see it in this post. Here are the chocolate pastry cream filled Jigglypuffs!

Unlike the corgi choux pastries which have minimal covering with white chocolate, these Jigglypuffs are coated entirely with white chocolate. This method of finishing isn't my favourite as it is messier to work with and tastes sweeter than craquelin coated pastry cases, but it is necessary for certain designs where it is difficult to use purely craquelin, such as white and pastel coloured characters. I baked the pastry case along with those for the corgis.

You may refer to this post for detailed recipe for choux pastry batter and craquelin.

Piped batter. I highly recommend the use of perforated mats for better shape retention of pastry cases. The porous mat helps to anchor the pastry as it puffs up in the oven. 

Placing cookie dough cutouts on top of piped batter. As a rule of thumb, the cutouts I use are about 5mm wider than the piped batter. 

Piped batter for the ears, arms and feet. 

I assembled the ears and arms by inserting into the main body. I glued on the feet using Royal icing. 

I coated the pastry case with white compound chocolate that is melted with a little vegetable shortening and coloured it pink with oil based food colouring. The eyes were made of white chocolate chips decorated with royal icing for the details. I piped on Jigglypuff's lock using the same pink coloured white chocolate. The mouth and ear details in black were added using royal icing coloured with charcoal powder.

Detailed recipe for the chocolate pastry cream with less sugar, made richer in flavour with dark chocolate added but lightened in texture with whipped cream can be found here in my corgi pastry post.


If you would like to know what other designs you can make with choux pastries, checkout my Deco Choux Pastries book!

With love,
Phay Shing