Source: The book of Chocolates & Petits Fours. B. Sutherland Smith
Makes 10 servings.
Preparation time: 10 minutes
Tips: Try whipping cream & liquor of choice.
Puffs & Cream
Choux Pastries Variations
Ingredients
Preparation
10 puffs made with Choux dough, see note (1)
COFFEE CREAM filling:
1 cup milk
1 egg
1 tablespoon all-purpose flour
1 tablespoon cornstarch
2 tablespoons sugar
1 teaspoon vanilla
2 teaspoons cognac or brandy
1 teaspoon instant coffee powder
1 teaspoon hot water
2 tablespoons whipping cream, whipped
Icing: (for coffee cream puffs only)
1 tablespoon cream
1 teaspoon instant coffee powder
1/2 cup powdered sugar
COFFEE Flavor:
1. To prepare filling: In a small saucepan, heat milk until almost boiling.
2. In a medium bowl, beat egg with flour, cornstarch and sugar. Gradually whisk milk into egg mixture. Return mixture to pan. Cook, stirring constantly 2 minutes or until mixture thickens and comes to a boil.
3. Remove from heat; add vanilla and brandy or cognac.
4. In small bowl, dissolve coffee powder in hot water. Mix into hot mixture. Cool until firm.
5. Fold in cream. Chill until thick. (Filling can be frozen up to 1 month. Thaw at room temperature; stir to smooth.). Fill Puffs and prepare icing.
6. To prepare icing: Heat cream and coffee powder until bubbling. Remove from heat. Add sugar; stir until smooth. Cook until tepid. Pour or spoon icing on top of each filled puff.
7. Refrigerate Puffs. Eat within a few hours.
PRALINE ORANGE flavor: Use Puffs baked with topping of finely chopped almonds.
1. In a small bowl, mix cream, sugar, vanilla and orange peel. Stir in praline, evenly.
2. Spoon filling into each puff and replace lid.
3. To coat, sift powdered sugar over puffs and chill 1 hour before serving. Refrigerate up to 12 hours.
NOTE: 1) Find recipe for CHOUX DOUGH under Eclairs or Puff Ring "Strawberry-Cream" in the Pies & Pastries section of this book. For Praline-Orange flavor bake Puffs with topping of finely chopped almonds.
2) Find PRALINE recipe under Fillings & Frostings section of this book.
One recipe of cream filling is enough to fill about 10 puffs per flavor.
ORANGE PRALINE filling:
1/2 cup whipping cream, whipped
1 tablespoon powdered sugar
1 teaspoon vanilla extract
grated peel of an orange
2 tablespoons finely crushed almond praline, see note (2)
Powdered sugar, to dust tops
