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🥤 Classic Coffee Puffs with Creamy Filling

360 kcal · 30 min · 4 servings

Classic Coffee Puffs with Creamy Filling Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Put butter, a pinch of salt, and water into a pot.
  3. 3. Bring the mixture to a boil until the butter is completely melted.
  4. 4. Mix flour and 25 grams of sugar in a separate bowl.
  5. 5. Stir the flour mixture immediately into the boiling water while stirring constantly.
  6. 6. Continue cooking the dough until a firm ball forms.
  7. 7. Make sure a white layer forms at the bottom of the pot.
  8. 8. Remove the pot from the heat and transfer the dough to a bowl.
  9. 9. Let the dough cool down for 10 minutes.
  10. 10. Beat three eggs one after the other thoroughly into the cooled dough.
  11. 11. Stir until a smooth and shiny mass forms.
  12. 12. Fill the dough into a piping bag.
  13. 13. Line a baking tray with baking paper.
  14. 14. Pipe ten large portions of dough onto the tray.
  15. 15. Pipe ten small portions of dough onto the tray.
  16. 16. Place a bowl with boiling water on the lower oven rack.
  17. 17. Slide the tray with the dough onto the rack above.
  18. 18. Bake the puffs for about 30 minutes.
  19. 19. Do not open the oven door for the first 10 to 15 minutes.
  20. 20. Separate two eggs and save the egg whites for another purpose.
  21. 21. Whisk the egg yolks with the remaining sugar until creamy and light.
  22. 22. Mix cornstarch with 50 milliliters of milk in a small bowl.
  23. 23. Boil the remaining milk in a pot.
  24. 24. Stir the starch milk into the egg yolk cream.
  25. 25. Dissolve the coffee powder in the hot milk.
  26. 26. Pour the coffee milk slowly into the egg yolk cream while stirring.
  27. 27. Return the entire mixture to the pot.
  28. 28. Bring the cream to a boil once while stirring constantly.
  29. 29. Continue cooking until the cream is thick.
  30. 30. Pour the hot cream into a bowl.
  31. 31. Let the cream cool down completely.
  32. 32. Place the cream in the refrigerator for at least one hour.
  33. 33. Fill the cooled coffee cream into a piping bag with a small nozzle.
  34. 34. Poke into the cooled puffs and pipe the cream inside.
  35. 35. Finely chop the chocolate.
  36. 36. Melt the chocolate pieces over a water bath.
  37. 37. Dip the small puffs into the melted chocolate.
  38. 38. Place the small puffs on top of the large filled puffs.
  39. 39. Let the chocolate harden in the air.

Nutrition per serving