Bunny & Elephant Lychee Mixed Berry Rose Choux Pastries

 I had a request for some cute animal choux pastries with bunnies as a must. Here's what I came up with!

If the bunnies look familiar, that's because the requestor saw the choux pastry bunnies I made beginning of last year and wanted something similar. I adapted the choux pastry filling from this cake and it's always been a hit. I used less cornflour in the diplomat cream, agar as the gelling agent and a mix of berries for the choux pastry version.

Here's a peek at the cross-section view of the frozen filling of lychee rose diplomat cream, strawberry raspberry jam and lychee rose agar!

Why freeze them? Because they taste wonderful this way! I prefer eating them like ice-cream creampuffs. Refreshing on a hot day! This flavour combination is really popular for creampuffs and I can understand why! 

Here are some pictures of the process...

Freshly baked choux buns!

In the process of filling up the pastry. Doesn't the lychee rose agar jelly look inviting?

Here's a reel of the process:

https://www.instagram.com/reel/C-oXhQASzmy/?igsh=MWhrOHlkMGN3ZmJlaw==

with love,

Phay Shing