Vanilla and Coffee Cream Puffs
- Level: Intermediate
- Yield: about 20 cream puffs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 184
- Total Fat
- 16
- Saturated Fat
- 10
- Carbohydrates
- 7
- Dietary Fiber
- 0
- Sugar
- 4
- Protein
- 3
- Cholesterol
- 94
- Sodium
- 44
- Total: 1 hr 20 min (includes cooling time)
- Active: 50 min
Ingredients
Dough:
5 tablespoons unsalted butter, cut into cubes
2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 cup water
3/4 cup all-purpose flour
4 to 5 large eggs
Cream:
2 3/4 cups heavy cream
1 tablespoon instant espresso powder
2 teaspoons vanilla extract
6 tablespoons confectioners' sugar, plus more for dusting
Directions
Special equipment:
a piping bag with a 1/2-inch plain tip- For the dough: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Combine the butter, granulated sugar, salt and water in a medium saucepan. Bring to a boil and remove from the heat. Add the flour, then return to the heat, mixing vigorously with a wooden spoon until all the flour is incorporated and the mixture forms a ball.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and mix on the lowest speed until the dough cools and the steam dissipates, about 4 minutes. Add 4 eggs, one at a time, letting each egg become fully incorporated before adding the next. The dough should be shiny, stretchy and slowly fall from a spoon in thick ribbons. If necessary, beat the remaining egg in a small bowl and add a tablespoon at a time until the dough looks correct.
- Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 2-inch mounds onto the prepared baking sheets, about 2 inches apart. Bake until the puffs are golden brown and sound hollow when tapped, about 25 minutes. Prick each puff with a skewer to allow the steam to escape, then remove the puffs to a rack to cool completely.
- Use a serrated knife to carefully cut the tops off the puffs; reserve the tops.
- For the cream: Microwave 2 tablespoons of the cream in a small bowl until warm. Add the espresso powder and stir until dissolved; place in the refrigerator to chill.
- Put the remaining cream in a large bowl, along with the vanilla and 4 tablespoons of the confectioners' sugar. Beat with an electric mixer until the cream just holds stiff peaks.
- Transfer half of the whipped cream to a piping bag fitted with a 1/2-inch plain or star tip. Pipe half of the puffs full of whipped cream; replace their tops.
- Add the chilled coffee cream and the remaining 2 tablespoons confectioners' sugar to the remaining whipped cream in the bowl; beat until the cream returns to stiff peaks. Transfer to the piping bag (no need to clean in between) and fill the remaining puffs; replace the tops.
- Dust the cream puffs with confectioners' sugar and serve immediately.