Coffee Toffee Puffs Recipes

COFFEE-FILLED CREAM PUFFS WITH CHOCOLATE GLAZE

Steps:

• Prepare the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, espresso, and egg yolks in a glass measuring cup. Add milk mixture to saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
• Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
• Prepare the puffs: Preheat oven to 400 degrees. In a medium saucepan over medium-high heat, combine butter, sugar, salt, and water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
• Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
• Remove from heat and add eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
• Transfer dough to a pastry bag fitted with a 3/4-inch plain round tip (#809). On two parchment-lined baking sheets, pipe sixteen 2-inch rounds. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Bake, rotating halfway, until puffed and deep golden-brown, 30 to 35 minutes. Transfer to a rack. Using a paring knife, make a small "X" in the bottom of each puff. Let cool completely.
• Whisk the pastry cream until smooth and transfer to a pastry bag fitted with a 1/4-inch filling pastry tip (#230). Fill each puff with some of the pastry cream.
• Make the glaze: Place the chocolate in a medium bowl. Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate; let stand 1 minute. Whisk until smooth. Dip the top of each cream puff in the chocolate and let stand at room temperature to set, about 20 minutes.

TOFFEE CHEESE PUFFS

Steps:

• Preheat oven to 250°F Line a jelly roll baking pan with non-stick foil.
• Spray a very large metal mixing bowl with cooking spray.Fill with the cheese puffs and set aside.
• Combine brown sugar,margarine, and corn syrup in a medium high saucepan.
• Bring to a boil, reduce to low, and cook five minutes, stirring often. Watch carefully that it does not boil over.
• Remove from heat and stir in Baking soda. It will foam for a bit and turn creamy in color.
• Immediately pour mixture over the cheese puffs. Use two large spoons to toss thoroughly to coat.Spread out on the prepared baking pan and bake for 1 hour, stirring every 15 minutes to separate. When done, stir one last time to separate. Pour onto parchment paper and spread in a single layer to cool.
• Seal these snacks tightly to store.

CHOUX PUFFS WITH TOFFEE SAUCE

Steps:

• To make the choux pastry, melt the butter and water in a saucepan.
• Bring it to the boil.
• When bubbling, remove from the heat and immediately add the flour in one go.
• Beat with a wooden spoon.
• Return to a moderate heat and beat until the paste comes away from the sides of the pan.
• Leave to cool slightly.
• Fit the kneading attachment.
• Add the paste.
• Process on speed 2 for 1 minute.
• With the machine still running add the eggs one at a time through the feed tube.
• Process for another 1 minute.
• Using a teaspoon place walnut size spoonfuls of mixture on a greased baking tray.
• Allow a little space between each spoonful as they will swell during cooking.
• Bake in batches in a preheated oven at 220°C/425°F, gas mark 7 for about 20-25 minutes or until well puffed and golden brown.
• Lift onto a wire rack and make a small hole in the base to release any steam.
• Leave to cool.
• Fit the emulsifier attachment.
• Whip the cream and sugar on speed 1 for about 20 - 25 seconds.
• Stop the machine frequently and check the consistency to avoid over whipping.
• Fill the cooled choux puffs with the whipped cream.
• Leave preparing the rich, creamy toffee sauce to the last minute so that it can be served warm.
• Melt the toffees over a low heat stirring all the time. When half melted, add the double cream and keep mixing until all the toffees have melted.
• Pour the warm sauce over the choux puffs and sprinkle over the toasted flaked almonds.

VANILLA AND COFFEE CREAM PUFFS

Steps:

• 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.

TOFFEE-COFFEE TARTLETS

Steps:

• Make the filling: Bring the cream and coffee nearly to a boil in a saucepan over medium heat. Reduce the heat to low; cook for 5 minutes. Remove from the heat. Strain through a fine-mesh strainer into a bowl. Set aside.
• Bring the caramel topping to a boil in a saucepan over medium-high heat. Reduce the heat to medium and cook for 2 more minutes. Remove from the heat and stir in the butter. Slowly whisk in the cream-coffee mixture until combined. Pour into a large bowl and cool to room temperature. Refrigerate for 45 minutes, or until completely chilled.
• Make the cups: Place the pastry shells on an ungreased baking sheet and bake according to the package directions. Transfer to a rack to cool, then pull out the center of the shells with your fingers.
• Place the chocolate chips in a small microwave-safe bowl and microwave on medium power, stirring every 30 seconds, until melted, about 1 1/2 minutes. Pour the toffee bits into a pie plate. Dip the rims of the pastry shells in melted chocolate and then in the toffee. Set aside.
• Beat the coffee mixture with a mixer on medium speed until thickened. Slowly beat in the confectioners' sugar on high until stiff peaks form.
• Assemble the cups right before serving or selling: Spoon the coffee mixture into a large zip-top plastic bag. Press out the air and seal. Snip off a corner; pipe the mixture into the shells. Drizzle with more caramel.

FRENCH COFFEE PUFFS

Steps:

• Cream the 1/2 cup butter and the sugar together.
• Sift flour and baking powder.
• Mix the sour cream and egg together.
• Add the sifted dry ingredients to the butter mixture alternately with the sour cream mixture. Don't overmix.
• Fill miniature muffin tins 3/4 full.
• Bake at 375°F for 12 - 15 minutes.
• Remove from heat.
• Combine sugar and cinnamon to your taste.
• Melt butter.
• Remove puffs from tins.
• Roll in melted butter then in sugar and cinnamon mixture.

COFFEE TOFFEE BARS

Steps:

• Cream together the butter and brown sugar.
• Blend in the almond extract, instant coffee, baking powder and salt.
• Add enough flour to make a stiff dough.
• Press into a well-greased 9×13 pan (or a jellyroll pan if you're doubling it) and sprinkle chocolate chips on top.
• Bake at 350 F for 20 to 25 minutes.