These elegant little puffs are just so tasty with the crispy, crunchy pate choux shells and the rich creamy filling that tastes like sweetened Espresso with a hint of chocolate. They are easy to make, and the cream puffs and custard can be made ahead of time and assembled shortly before serving.
Follow the directions for the Classic Pate Choux Paste and pipe out small cream puffs about 2" in diameter. Bake as directed. Recipe should yield between 12 and 15 small puffs. Set aside to cool while you make the custard filling.
Pour the sugar, instant Espresso powder, cocoa and salt into a one quart or larger heavy sauce pan and whisk together so there are no lumps of cocoa or espresso. Add the cup of milk, and heat over medium heat.
In a separate bowl, beat the egg yolks, the cornstarch and the 2 tablespoons of cream together until they are completely combined, and there are no lumps of the cornstarch.
When the sugar/milk mixture has just come to a boil, remove from the heat. Using a dipper, pour a few tablespoons of this into the egg yolk mixture, stirring vigorously all the while. Keep adding and stirring until you have added about 1/3 of a cup. By this time the eggs should be tempered. Now, pour back into the pot, return to the heat, and keep stirring.
As the mixture returns to a gentle boil, the custard will start to thicken. Keep stirring so the bottom does not burn. It may get a bit lumpy for a bit, but this will smooth out. Keep at a gentle boil, over medium low heat for one minute.
Remove from the heat and stir in the tablespoon of butter and the vanilla extract. When mixed in, pour the custard into a bowl to cool.
Pour the remaining 1/2 cup of whipping cream into a bowl, sprinkle in the cream of tartar, and whisk until stiff peaks are formed. (The cream of tartar helps stabilize the whipped cream) Add the cooled mocha custard, and continue to mix until a smooth, silky custard has formed. Place in the refrigerator for at least 30 minutes to chill.
To fill the cream puffs with the custard, it's easiest to place the custard in a pastry bag fitted with a plain tip, but if you don't have one, just use a small spoon. Scoop enough custard into each puff so that the top is lifted and you can see the filling peaking out. Sprinkle the tops with powdered sugar and serve. If not serving immediately, store the filled puffs in the refrigerator.
Ingredients
Directions
Follow the directions for the Classic Pate Choux Paste and pipe out small cream puffs about 2" in diameter. Bake as directed. Recipe should yield between 12 and 15 small puffs. Set aside to cool while you make the custard filling.
Pour the sugar, instant Espresso powder, cocoa and salt into a one quart or larger heavy sauce pan and whisk together so there are no lumps of cocoa or espresso. Add the cup of milk, and heat over medium heat.
In a separate bowl, beat the egg yolks, the cornstarch and the 2 tablespoons of cream together until they are completely combined, and there are no lumps of the cornstarch.
When the sugar/milk mixture has just come to a boil, remove from the heat. Using a dipper, pour a few tablespoons of this into the egg yolk mixture, stirring vigorously all the while. Keep adding and stirring until you have added about 1/3 of a cup. By this time the eggs should be tempered. Now, pour back into the pot, return to the heat, and keep stirring.
As the mixture returns to a gentle boil, the custard will start to thicken. Keep stirring so the bottom does not burn. It may get a bit lumpy for a bit, but this will smooth out. Keep at a gentle boil, over medium low heat for one minute.
Remove from the heat and stir in the tablespoon of butter and the vanilla extract. When mixed in, pour the custard into a bowl to cool.
Pour the remaining 1/2 cup of whipping cream into a bowl, sprinkle in the cream of tartar, and whisk until stiff peaks are formed. (The cream of tartar helps stabilize the whipped cream) Add the cooled mocha custard, and continue to mix until a smooth, silky custard has formed. Place in the refrigerator for at least 30 minutes to chill.
To fill the cream puffs with the custard, it's easiest to place the custard in a pastry bag fitted with a plain tip, but if you don't have one, just use a small spoon. Scoop enough custard into each puff so that the top is lifted and you can see the filling peaking out. Sprinkle the tops with powdered sugar and serve. If not serving immediately, store the filled puffs in the refrigerator.