Coffee Filled & Iced Cream Puffs

Name: Coffee Filled & Iced Cream Puffs (Petits Choux au Café)
Yield: Makes 24 or more small choux, depending on the size they’re piped
Cuisine: Monégasque
Ingredients: 2 teaspoons instant espresso powder; 2 tablespoons light corn syrup or golden syrup; 320 g icing sugar, sifted; 75 ml water; 2 teaspoons vanilla extract; 2 tablespoons light corn syrup or golden syrup; 30 g unsalted butter, softened; 3 tablespoons cornflour; 1 tablespoon instant espresso powder; 65 g caster sugar; 120 ml double cream; 60 g unsalted butter, at room temperature; 2 teaspoons vanilla extract or dark rum; 2 teaspoons vanilla extract or dark rum; 5 medium egg yolks; 360 ml whole milk; 1 batch Pâte à Choux (above)

Petits Choux au Café

Preparation info

Makes
24
or more small , depending on the size they’re piped

Difficulty
Medium

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

Small puffs like these were used to form part of the assortment of petits fours served at the Sporting Club in Monte Carlo when I worked there several summers in the 1970s. Since the recipe makes quite a few, these would be a perfect dessert to serve, along with some cookies or plainer pastries, for a large party.

Ingredients

1 batch Pâte à Choux (above)

Europe
Monaco
Dessert
Summer
Vegetarian

Method

Set racks in the upper and lower thirds of the oven and preheat to 190°C/gas mark 5. Prepare two rimmed baking trays or Swiss roll tins: use a dab of the dough in each corner to hold parchment paper in pla

Ingredients

Method

Photos