Baking them took quite a bit of time and effort, but it was SO much fun! =) The decorating, too, was very enjoyable as I wasn’t following strict instructions, but rather creating my own rabbits based on some I had seen on http://cuisine-addict.com/.And the best thing out my rabbits is yet to come: they taste absolutely FABULOUS!! I’m sure you, too, know the feeling of disappointment when you eat a very beautiful treat whose taste can’t match its visual brilliance. Not here! Every part of the rabbits is delicious…from the crisp choux-pastry over to the sumptuous chocolate ganache and the creamy vanilla filling up to the chocolatey earss – pure relish!So, don’t hestitate and let these sweet little cuties be your Easter bunnies, too! ❤
Sweet Choux-Pastry Rabbits
Yield: 6 rabbits
Preparation time: 1.5h
Total time: 2h
1cm round nozzle
for the choux-pastry:
1 pinch of salt
3 tbsp. sugar
2 eggs (lightly beaten)
½ vanilla bean
|for the filling:
3 egg yolks
10g corn starch
½ vanilla bean
1 tbsp. Grand Marnier
for the decoration:
100g dark chocolate
3-4 tbsp. confectioners‘ sugar
a bit of confectioners‘ sugar
- Preheat the oven to 190°C.
- Put water, butter, salt and sugar in a medium pot and bring to the boil. Reduce the heat.
- Add all the (sieved) flour at a time and stir 1-2 minutes until a soft dumpling forms which doesn’t stick to the bottom of the pot anymore
- Take the pot away from the stove and let it rest shortly.
- Add the eggs one at a time and stir them into the dough. Make sure the dough gets soft but doesn’t dissolve.
- Put the dough into a piping bag with a round nozzle. Pipe 6 big and 6 small heaps onto a baking sheet (covered with baking parchment).
- Bake for about 30 minutes in the middle of the preheated oven. Be careful: Don’t open the oven during these 30 minutes!
- While the profiteroles are in the oven, prepare the filling: Put the milk into a pot. Add vanilla, vanilla bean and Grand Marnier. Bring to the boil, then take it off the stove and let it rest for a few minutes before removing the vanilla bean.
- Whisk egg yolks and sugar thoroughly. Add flour and corn starch. Add the egg-mixture to the milk mixture and heat it again while stirring. When the crème has thickened, take it off the stove, cover it with cling film and put it into the fridge.
- When the 30 minutes are over, switch off the oven and let the profiteroles dry in the slightly opened oven for about 10-15 minutes.
- Take the profiteroles out of the oven and let them cool down completely on a cooling rack.
- Put the crème pâtisserie into the piping bag and pipe a portion into each profiterole.
- Make the chocolate ganache: Melt 100g dark chocolate and 30g of butter over a bain-marie. Add 3-4 tbsp. of confectioners‘ sugar (sieved).
- Pipe a circle of chocolate ganache on each belly and head of the rabbits. Put the head onto the belly.
- Form the eyes out of the marzipan. Decorate them with the chocolate ganache using a small brush. Use the pink marzipan to create the nose. (You can put a bit of confectioners‘ sugar onto your hands when forming the marzipan.)
- Melt the chocolate couverture and pipe dots onto a baking parchment. Form the ears using a small spoon. Cool them for 5 minutes in the fridge, then make small cuts into the rabbits‘ heads and put the ears into these cuts. Store them cooled until you serve them and enjoy!(recipe of the profiteroles adapted from „Luftig-leichter Brandteig“ by Luise Lilienthal; decoration inspired by http://cuisine-addict.com/)
To get a printed version: Download the pdf.
(Both English and German versions available!)