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Coffee-Filled Cream Puffs with Chocolate Glaze
Credit:
Mike Krautter
Recipe Summary
Yield: Makes 16 to 18
Ingredients
For the Coffee Pastry Cream
1/2 cup sugar
1/4 cup cornstarch
Pinch of coarse salt
1 1/2 cups whole milk
1/2 cup strong, freshly brewed espresso
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
For the Puffs
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 teaspoon sugar
1/2 teaspoon salt
1 cup water
1 cup all-purpose flour
4 large eggs
For the Glaze
4 ounces semisweet chocolate (61%), chopped
1/2 cup heavy cream
Gallery
Coffee-Filled Cream Puffs with Chocolate Glaze
Credit:
Mike Krautter
Recipe Summary
Yield: Makes 16 to 18
Gallery
Coffee-Filled Cream Puffs with Chocolate Glaze
Credit:
Mike Krautter
Coffee-Filled Cream Puffs with Chocolate Glaze
Credit:
Mike Krautter
Coffee-Filled Cream Puffs with Chocolate Glaze
Recipe Summary
Yield: Makes 16 to 18
Recipe Summary
Yield: Makes 16 to 18
Yield: Makes 16 to 18
Makes 16 to 18
Ingredients
Ingredients
1/2 cup sugar
1/4 cup cornstarch
Pinch of coarse salt
1 1/2 cups whole milk
1/2 cup strong, freshly brewed espresso
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 teaspoon sugar
1/2 teaspoon salt
1 cup water
1 cup all-purpose flour
4 large eggs
4 ounces semisweet chocolate (61%), chopped
1/2 cup heavy cream
Directions
Prepare the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, espresso, and egg yolks in a glass measuring cup. Add milk mixture to saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
Prepare the puffs: Preheat oven to 400 degrees. In a medium saucepan over medium-high heat, combine butter, sugar, salt, and water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
Remove from heat and add eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
Transfer dough to a pastry bag fitted with a 3/4-inch plain round tip (#809). On two parchment-lined baking sheets, pipe sixteen 2-inch rounds. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Bake, rotating halfway, until puffed and deep golden-brown, 30 to 35 minutes. Transfer to a rack. Using a paring knife, make a small “X” in the bottom of each puff. Let cool completely.
Whisk the pastry cream until smooth and transfer to a pastry bag fitted with a 1/4-inch filling pastry tip (#230). Fill each puff with some of the pastry cream.
Make the glaze: Place the chocolate in a medium bowl. Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate; let stand 1 minute. Whisk until smooth. Dip the top of each cream puff in the chocolate and let stand at room temperature to set, about 20 minutes.
Reviews
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All Reviews for Coffee-Filled Cream Puffs with Chocolate Glaze
- of Reviews
Reviews:
Most Helpful
Most Helpful
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All Reviews for Coffee-Filled Cream Puffs with Chocolate Glaze
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
