PASTRIES & VARIATIONS: This recipe offers a delightful change of pace to the everyday cream puffs. Hope you will add it to your collection of recipes.

COFFEE CREAM PUFF:

 

 

 

18 cream puffs; see recipe for “Cream Puff  with Whipping Cream”

coffee custard:

    1 cup milk                                                  

    1 egg

    1 tbsp. each all purpose flour & corn starch

    2 tbsp. sugar                                                           

    1 tsp. vanilla extract

    2 tsp. brandy or cognac                              

    1 tsp. instant coffee granules + 1 tsp. hot water                                          

    2 tbsp. whipped cream

topping:

    1 tbsp. whipping cream                               

    1 tsp. instant coffee granules

    ½ cup icing sugar

 

 

 

In a saucepan, scald milk until almost boiling.  In a large bowl, whisk egg with flour, cornstarch and sugar. Gradually whisk hot milk into egg mixture. Return mixture to the saucepan and cook over medium heat, stirring constantly, for 2 minutes, or until mixture thickens and bubbles, coming to a boil. Remove from heat, stir in vanilla and brandy or cognac.

 

In a small bowl, dissolve coffee granules in hot water and add it into hot milk mixture. Cool until custard is firm; then fold in the whipped cream. Chill until set. Filling can be frozen up to 1 month. Thaw at room temperature; and beat it slightly until smooth before using.

 

Cut a small slit in side of each puff. Spoon filling into a pastry bag fitted with a plain nozzle; and pipe filling into each cream puff.

 

Heat cream and coffee powder together until bubbling. Remove from heat. Add sugar to taste and stir until smooth. Cool until tepid. Spoon icing on top of each filled cream puff. Refrigerate until icing is set before serving.