For those people who want a tasty pastry without chocolate perfect for any time of the day, this is a perfect go-to! Serve in the morning with coffee or after dinner at a party !
For the cream puff
- 5 Tbs unsalted butter
- 1 cup water
- ¾ Cup all-purpose flour
- 3 eggs, beaten
For the Espresso cream filling
- 1 ½ cup heavy cream
- 6 Tbs powdered sugar
- 2 tsp instant espresso
- ½ tsp unsweetened cocoa
- 1 tsp pure vanilla extract
- ¼ tsp pure almond extract
For the chocolate sauce (optional)
- 4 ounces semisweet chocolate broken into smaller pieces
- 2 ½ Tbs unsalted butter
For the cream puff:
Preheat the oven to 400 degrees Fahrenheit. While the oven preheats, bring the butter and water to a boil in a small sauce pan. Sift flour into a bowl to get rid of clumps and make the flour finer. Once butter and water comes to a boil, remove from heat and add flour. Mix well. Return to heat for 2 minutes. Remove mixture from heat and pour into a bowl of a stand mixer. Cool for 10 minutes.
After mixture is cooled, add eggs a little at a time while whisking at medium speed. Whisk for an additional 5 minutes to whip a lot of air into the batter. When finished, transfer to a piping bag with a half-inch regular tip.
Line a baking sheet with parchment paper. Pipe dough into quarter-size circles, leaving space between for rising. Bake for 20 minutes. Remove from the oven and pierce each cream puff with a toothpick so that steam can escape from the inside. Put sheet back into oven and bake for an additional 4 to 5 minutes. Turn oven off and open the door. Allow cream puffs to cool in the oven.
For the espresso filling:
Whip the cream, sugar, instant espresso, unsweetened cocoa, vanilla and almond together until creamy. It will be thick. Transfer to a piping bag with a small star tip.
Pierce the side of each cream puff and fill cream puff to your satisfaction.
For the chocolate cause:
Melt chocolate and butter together in the microwave 30 seconds at a time. Use a spoon to drizzle the chocolate across the cream puffs.
- You don’t have to have a piping bag and tips, but it does make piping that much easier. Piping bags and tips are also reusable.
- Be sure to always use microwave-safe containers.
- If you don’t want to serve cream puffs immediately, they will last in the refrigerator for around 24 hours.
Recipe from: www.loavesanddishes.net
Picture from: www.loavesanddishes.net