Friday, 25 February 2011

Mocha-Filled Cream Puffs

Skill Level: Advanced 
Prep Time: 30 Minutes

Here are the ingredients:
  • 1/2 cup water 
  • 1/4 cup (1/2 stick) butter or margarine 
  • 1/2 cup all-purpose flour 
  • 2 eggs 
  • MOCHA CREAM FILLING (recipe follows) 
  • Powdered sugar
Preparation and cooking:

  1. Heat oven to 200°C (400°F). Grease cookie sheet.
  2. Heat water and butter in medium saucepan to rolling boil. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat. Add eggs, one at a time, beating with spoon after each addition until smooth. Drop batter by scant 1/4 cupfuls about 3 inches apart onto prepared cookie sheet.
  3. Bake 35 to 40 minutes or until golden brown. Remove from oven. Horizontally slice small portion from top of puffs; set tops aside. Remove any soft dough from inside of puffs. Remove puffs from cookie sheet to wire rack; cool completely. Prepare MOCHA CREAM FILLING; fill puffs. Replace tops; sprinkle with powdered sugar. Refrigerate until cold. Cover; refrigerate leftover puffs. 6 cream puffs.

  • 2/3 cup sugar 
  • 3 tablespoons cocoa 
  • 3 tablespoons cornstarch 
  • 1-1/2 cups milk 
  • 2 to 3 teaspoons powdered instant coffee 
  • 1 egg yolk, slightly beaten 
  • 1 tablespoon butter or margarine 
  • 1/2 teaspoon vanilla extract

  1. Stir together sugar, cocoa and cornstarch in medium saucepan; gradually add milk and instant coffee. Cook, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat.
  2. Gradually stir small amount of hot mixture into egg yolk, blending well; return mixture to pan. Heat just to boiling, stirring constantly.
  3. Remove from heat; stir in butter and vanilla. Pour into bowl; press plastic wrap onto surface. Refrigerate until cold. 


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