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Unicorn Cream Puffs

by Swasti Shukla featured in Magically Delicious Unicorn Desserts


for 10 servings

Custard Cream

  • 2 cups
    heavy cream (480 mL)
  • ¼ cup
    granulated sugar (50 g)
  • ¼ cup
    cornstarch (30 g)
  • 2 egg yolks
  • 3 drops pink food coloring
  • 3 drops teal food coloring
  • 3 drops purple food coloring


  • 1 cup
    water (240 mL)
  • 1 pinch salt
  • 8 tablespoons
  • 1 cup
    flour (125 g)
  • 3 eggs

White Chocolate Shell

  • 2 cups
    white chocolate chip (350 g)
  • 1 tablespoon


  • sprinkles, as desired
    Calories 559
    Fat 46g
    Carbs 37g
    Fiber 0g
    Sugar 24g
    Protein 9g

Estimated values based on one serving size.



  1. Preheat oven to 425°F (220°C).
  2. In a pot over low heat, combine egg yolks, heavy cream, sugar, and cornstarch.
  3. Turn the heat up to medium-high, whisking constantly to prevent any lumps. Allow the mixture to thicken, stirring until smooth.
  4. Transfer the custard into three small bowls. Drop different colors of dye in each bowl and mix.
  5. Cover the tops of each bowl with plastic wrap and press down onto the surface of the custard to prevent skin from forming. Chill in the refrigerator.
  6. In a pot, combine the water, salt, and butter, bringing it to a boil. Add the flour and stir until the dough comes together in a ball. Remove from heat.
  7. Add in the eggs, one a time, stirring until the dough becomes a paste. Add the vanilla and stir to combine.
  8. Transfer the dough into a piping bag with a large round tip.
  9. On a baking sheet lined with parchment paper, pipe 1-inch ( 2 ½ cm) mounds. (To form a more rounded shape, dab your finger with a little water and press down on the mound to eliminate the peak.)
  10. Bake for 20 minutes until the pastry has risen considerably and the insides are dry.
  11. Allow the pastries to cool. Then, using the tip of a knife, cut a small “x” into the bottom of each pastry and transfer (“x” side up) to a cooling rack. This will allow any excess steam or moisture to escape, ensuring your pastries maintain their shape.
  12. Transfer the custard to a piping back alternating the colors in order for the custard to swirl inside the pastry.
  13. Fill each pastry with custard.
  14. In a bowl, melt the white chocolate chips and vanilla, and swirl teal, pink, and purple dye in order to create a purple marble shell.
  15. Dip the top of each cream puff in the chocolate and garnish with sprinkles of your choice.
  16. Enjoy!




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