Puffin Cream Puffs
Categories: Canna Culture

Munchies Monday: Puffin Store Infused Cream Puffs

We are releasing the secret ingredients to our Puffin Cream Puffs recipe. Enjoy this fantastic goodness prepared with cannabis love...read more

Puffin Cream Puffs
Categories: Canna Culture

Munchies Monday: Puffin Store Infused Cream Puffs

We are releasing the secret ingredients to our Puffin Cream Puffs recipe. Enjoy this fantastic goodness prepared with cannabis love...read more

Nathan Yanovitch and Gabriel Eustache Simply choose your favorite cannabis infused butter and ensure you have the right baking needs on hand.

Ingredients:

1/2 cup water

1/2 cup whole milk

8 Tbsp unsalted butter

1 tsp granulated sugar

1/4 tsp salt

1 cup high gluten flour

5 whole eggs

1 Tbsp powdered sugar (use after the cream puffs have cooled down)

Ingredients for the Puffin French Cream:

2 cups heavy whipping cream

4 Tbsp granulated sugar

4 egg yolks

1 tsp vanilla extract

2 Tbsp cannabis-infused butter

Directions:

Puffin Cream PuffPreheat oven to 425 degrees. Then, take a large baking sheet and line with parchment paper. In a saucepan slowly combine pastry ingredients and stir for about 2 minutes until mixture feels smooth. Let the saucepan cool for 5 minutes and then transfer mixture to a larger mixing bowl. With a hand mixture, mix at medium speed and insert eggs 1 at a time. After this, place mixture into piping bag with large tip. Start squeezing mixture onto baking sheet in 2 inch balls; separate each puff-ball by 1 inch.

Bake at 425 degrees for 10 minutes, and then reduce temperature to 325 degrees for 15 – 20 minutes longer until golden brown on top. Then, remove the baking sheet and let cool to room temperature.

For the French cream, take a large mixing bowl and put in your French cream ingredients, including the infused cannabis butter (at preferred dose). Mix at medium speed until fluffy; this will take about 2 minutes. Place your French cream mixture in a pastry bag with a tip. Cut your golden brown “puffs” in half, and use your pastry bag to start filling. If desired, sprinkle with power sugar and serve.

Serves 28

Nathan Yanovitch and Gabriel Eustache Simply choose your favorite cannabis infused butter and ensure you have the right baking needs on hand.

Ingredients:

1/2 cup water

1/2 cup whole milk

8 Tbsp unsalted butter

1 tsp granulated sugar

1/4 tsp salt

1 cup high gluten flour

5 whole eggs

1 Tbsp powdered sugar (use after the cream puffs have cooled down)

Ingredients for the Puffin French Cream:

2 cups heavy whipping cream

4 Tbsp granulated sugar

4 egg yolks

1 tsp vanilla extract

2 Tbsp cannabis-infused butter

Directions:

Puffin Cream PuffPreheat oven to 425 degrees. Then, take a large baking sheet and line with parchment paper. In a saucepan slowly combine pastry ingredients and stir for about 2 minutes until mixture feels smooth. Let the saucepan cool for 5 minutes and then transfer mixture to a larger mixing bowl. With a hand mixture, mix at medium speed and insert eggs 1 at a time. After this, place mixture into piping bag with large tip. Start squeezing mixture onto baking sheet in 2 inch balls; separate each puff-ball by 1 inch.

Bake at 425 degrees for 10 minutes, and then reduce temperature to 325 degrees for 15 – 20 minutes longer until golden brown on top. Then, remove the baking sheet and let cool to room temperature.

For the French cream, take a large mixing bowl and put in your French cream ingredients, including the infused cannabis butter (at preferred dose). Mix at medium speed until fluffy; this will take about 2 minutes. Place your French cream mixture in a pastry bag with a tip. Cut your golden brown “puffs” in half, and use your pastry bag to start filling. If desired, sprinkle with power sugar and serve.

Serves 28