Coffee cream puffs

Instructions

1. 1

   Preparation of the choux pastry: Pour the water, milk, butter in pieces, sugar, and salt into a saucepan.

2. 2

   Bring to a boil while stirring, then remove from heat.

3. 3

   Next, add the sifted flour while continuing to stir until you obtain a smooth dough.

4. 4

   Return the pan to the heat for 1 minute, then turn off the flame.

5. 5

   Add the 2 eggs, continuing to mix until the dough is well homogeneous.

6. 6

   Preheat the oven to 210°C (Th.

7. 7

   .

8. 8

   Line a baking sheet with parchment paper.

9. 9

   Place the choux pastry in a piping bag (with a large diameter tip).

10. 10

    Pipe about 4 cm choux on the tray, spacing them 3 cm apart.

11. 11

    Bake in a hot oven for 15 to 20 minutes until the choux are well inflated and nicely browned, then let them cool down.

12. 12

    Preparation of the cream: In a saucepan, pour in 60 g of sugar and 20 g of flour dissolved in 50 cl of milk, then mix with a whisk.

13. 13

    Bring to a gentle boil while stirring, then turn off the heat.

14. 14

    In a bowl, whip the remaining egg yolks and the rest of the sugar.

15. 15

    Off the heat, pour the egg/sugar mixture into the saucepan, add the coffee, and let it cool with the butter.

16. 16

    Let the preparation cool down and refrigerate for 2 hours before use.

17. 17

    Cut the choux to three-quarters of their height and fill them with cream using a piping bag.

18. 18

    Sprinkle with ground coffee and serve.