Espresso Sauce Cream 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.

ESPRESSO SAUCE CREAM PUFFS

Steps:

• 1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Draw six 2-1/4-inch circles 2-inches apart on parchment paper. Turn paper over on baking sheet; set aside.
• 2. Combine water, butter, granulated sugar and salt in a saucepan. Bring to boiling. Immediately add flour all at once. Cook and stir vigorously with a wooden spoon for 2 minutes. Remove from heat; cool for 5 minutes. Add 2 eggs. one at a time, beating well with a wooden spoon after each addition.
• 3. Fill a pastry bag fitted with a 1/2-inch plain pastry tip with dough. Pipe dough in spirals onto parchment, starting at edge of circle and working toward the center, gradually lifting bag. Brush remaining beaten egg over dough, slightly smoothing the surfaces. Bake for 25 to 30 minutes or until golden brown and firm. Use a wooden toothpick to poke holes into each pastry to allow steam to escape. Transfer to a wire rack and cool.
• 4. Prepare Vanilla Mascarpone Cream: Combine mascarpone cheese, vanilla pudding snack cup, powdered sugar, and vanilla extract in a medium bowl; set aside.
• 5. Prepare Chocolate-Espresso Sauce: Place chocolate in a small heatproof bowl; set aside. Combine heavy cream and espresso beans in a microwave-safe bowl. Microwave on high for 1 minute, or just until boiling. Strain mixture through a fine-mesh sieve placed over the bowl of chocolate; discard espresso solids. Let chocolate-espresso mixture stand for 1 minute, then whisk until smooth.
• 6. Cut puffs crosswise in half. Spoon Vanilla Mascarpone Cream into puff bottoms. Replace tops. Pour Chocolate-Espresso Sauce over tops. If desired, sift with additional powdered sugar.

MOCHA ESPRESSO CREAM PUFFS

Steps:

• Make choux pastry: combine butter, water, milk, sugar, and salt in a medium sauce pan. Bring to a simmer over medium heat stirring as to not scald the milk. Add all the flour and beat by hand to combine and then press it out over the bottom and sides of pot for a minute. Remove from heat. Dump in mixing bowl and allow to cool for about 10-15 minutes. (dont want to cook eggs in next step or you'll get scrambled eggs in your pastry batter and it won't puff up)
• After it has cooled down some, use a mixer and beat in the eggs, one at a time fully incorporating each one before adding the next. After you add the last egg, as soon as it is mixed in completely turn off mixer. Don't want to over mix.
• Preheat oven to 400. Line a large baking sheet with parchment paper. Brush parchment paper with some water to moisten it. Fill a piping bag with a #1 tip or a ziplock bag with the end cut off with pastry batter. Make these as big or as little as you want piping like building up a coiled up snake, about 3/4 inch or so high. Make sure they are all the same size.
• Bake in preheated oven for 20 minutes, dont open the door. Turn oven down to 350 and bake 6-10 minutes more, or until nice and brown. Remove from oven and move to cooling rack. Allow to cool completely before opening and filling
• For pastry cream: In a medium sauce pan heat half and half and milk over medium heat until simmering. While that is heating up, in a large mixing bowl whisk together egg yolks, sugar and salt. Then whisk in flour, espresso powder, and cocoa, and whisk completely for no lumps. Once dairy is hot whisk in 1/2 cup of it into your bowl of egg mixture. Then another 1/2 cup. Now pour it all back in the pot while whisking. Reduce heat to medium-low and whisk constantly for about 5 minutes or until thick an bubbling. Remove from heat. Whisking in flavorings and butter until butter is completely melted and incorporated. Push through a fine mesh sieve into a clean bowl to remove any egg bits. Cover top of cream with plastic wrap making sure the wrap is touching every bit of the cream so a skin doesn't form. Place in fridge and allow to sit for at least 2 hours. (this can be done a day or two in advance)
• For Chocolate glaze: In a microwave safe bowl add chocolate chips to melted gulf wax. Heat in microwave for 30 second intervals stirring in between until chocolate is completely melted. Stir in corn syrup.
• Assemble: gently break open in half each puff, keep tops matching to bottoms. Fill piping bag with a large star tip with the pastry cream. Pipe a good amount of filling onto each bottom. Place the top on. Set aside on a cooling rack. Take the glaze and with a small spoon smear a little over the top. Allow to set up for about 10 minutes. Now dust the tops with a light touch of powdered sugar. Enjoy!
• These really are best enjoyed same day but can be stored in the fridge for up to about a week. It just changes the texture of the choux pastry, but still oh so good!

CHOCOLATE ESPRESSO SAUCE

Steps:

• Combine espresso powder, 1/3 cup water, and corn syrup in a small heavy saucepan, and bring it to a boil, stirring.
• Remove from heat and stir in vanilla and chocolate, stirring until chocolate is melted and sauce is smooth.

CREAM PUFFS WITH PASTRY CREAM AND MAPLE-ESPRESSO GLAZE

Steps:

• Prepare the Pate a Choux.
• Preheat oven to 375 degrees. Make an egg wash by whisking together egg with 1 tablespoon water in a small bowl. Set aside.
• Line two large baking sheets with parchment paper. Transfer Pate a Choux to a pastry bag fitted with a 5/8-inch plain tip. Pipe dough into 2-inch rounds about 1 inch apart. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with egg wash. Bake until puffed and golden brown, about 25 minutes. The cream puffs should feel light and airy. Remove puffs from oven and transfer sheets to wire racks to cool completely.
• Make the pastry cream: Scrape seeds from the vanilla bean. In a heavy saucepan, combine milk, vanilla bean and seeds, and 1/2 cup sugar. Scald the mixture and immediately remove from heat.
• Beat egg yolks with remaining 2 tablespoons sugar until thick. Sprinkle in flour and cornstarch and continue beating until mixed.
• Beat half of the hot milk into yolk mixture. Return this to the remaining hot milk and bring to a boil quickly, whisking very fast to prevent scorching. Remove from heat and strain into a bowl to cool. Stir in butter. Cover with plastic wrap, pressing directly on the surface of the pastry cream to prevent a skin from forming. Transfer to the refrigerator to chill completely. Immediately before using, gently fold in softly whipped cream with a spatula.
• Transfer pastry cream to a piping bag fitted with an 1/8-inch plain tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream.
• Make the maple-espresso glaze: In a small bowl, whisk to combine heavy cream, espresso powder, and maple syrup. Add confectioners' sugar and whisk until smooth, thinning with additional heavy cream if necessary.
• Dip the top of each cream puff into the maple-espresso glaze; let excess drip off, and place, coated side up, on a wire rack set over a rimmed baking sheet. Refrigerate cream puffs in a single layer until glaze is set, about 10 minutes, and serve.

CLASSIC CREAM PUFFS WITH CHOCOLATE SAUCE

Steps:

• Make the pastry cream: In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt. Whisk in the egg yolks until combined, then whisk in the milk. Heat over medium-low heat, whisking constantly, until it starts to thicken, 4 to 5 minutes. Immediately remove from the heat.
• Whisk in the butter and vanilla bean paste. Transfer to a bowl, then press a sheet of plastic wrap on the surface of the pastry cream. Let cool, then refrigerate until chilled through, at least 2 hours and up to overnight.
• Start the cream puff dough: In a medium saucepan, bring the milk, butter and salt to a simmer over medium heat. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture comes together. Cook until the mixture starts to pull away from the sides of the pan into a ball and looks dry, 3 to 5 minutes more.
• Finish the cream puff dough: Using a wooden spoon, beat in the eggs, one at a time, waiting until they are fully incorporated before adding the next. Mix until the batter is shiny and stiff. Alternatively, you can use a stand mixer fitted with a paddle attachment on medium-low speed to incorporate the eggs. Transfer the batter to a pastry bag fitted with a 1/2-inch round pastry tip.
• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
• Form and bake: On the prepared baking sheet, pipe rounds of dough that are 1 1/2 to 2 inches wide and about 1 inch high, allowing 1 inch between each. Alternatively, measure out a scant 1/4-cup dough for each puff. Wet your finger and press down any pointed tops on the cream puffs. Bake for 15 minutes. Lower the oven to 350 degrees F and bake until firm to the touch, another 15 to 20 minutes.
• Finish baking: Shut the oven off. Let the puffs dry inside the oven for 10 minutes. Remove and let cool.
• Assemble: Using a paring knife, hollow out a hole in the bottom of each of the puffs. Pipe the pastry cream into the hole. Alternatively, you can cut the top off each puff and remove any undercooked dough in the center, then fill with the pastry cream and top with the top again. Hold in the refrigerator until ready to garnish and serve.
• Make the chocolate sauce: In a small pot, heat the cream. In a small bowl that fits over the pot of cream (without the bottom of the bowl touching the cream), combine the chocolate with the cinnamon. Use the pot of cream as the bottom of the double boiler and melt the chocolate over the cream. When the chocolate is melted, add the heated cream to the bowl with the chocolate and whisk to combine. Keep warm.
• Top the cream puffs with a sprinkle of confectioners' sugar and some of the chocolate sauce.

ESPRESSO SAUCE

Steps:

• Pour the milk and heavy cream into a heavy-bottomed pot. On a cutting board, split the vanilla bean down the middle and, using the top of your knife, scrape all the seeds into the milk. Add the bean pod to the milk and bring the milk gently to a boil over medium heat, being careful not to scorch the milk or allow it to boil over. Lower the heat and simmer for 10 minutes, uncovered. Remove from the heat and allow the vanilla bean to steep in the milk for another 5 minutes.
• Meanwhile, in the bowl of an electric mixer, whip the egg yolks and sugar together at medium speed for 5 minutes. Remove the vanilla bean from the milk, then stir several tablespoons of the hot milk into the egg yolk-sugar mixture to temper the eggs.
• Fill a large bowl halfway with ice water. Return the pot of milk to the stove and, over low heat, add the egg yolk-sugar mixture in a slow, steady stream, stirring it in with a wooden spoon. Stir the coffee into the sauce with a wooden spoon and continue to cook for 7 to 8 minutes, stirring constantly, until the custard has thickened and coats the back of the spoon. Remove from the heat and cool completely by setting the bottom of the pot in ice water and stirring to release heat. Once cool, the sauce can be covered and refrigerated for up to 24 hours.