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Thank you so much to the culinary blogger “Quand La Folie s’Invite à Table” for this coffee choux bun recipe.
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Heat the water, butter and sugar in a saucepan. Bring to a boil.
Off the flame, pour the flour all at once and stir well. Work the dough to put it into a ball, it should not stick to the walls of the pan.
Pour the dough into a bowl and add the eggs one by one. Stir in each egg until you add the next. The dough must become smooth.
Preheat the oven to 180°C.
Put the dough in a pastry bag and form the choux’s on the baking sheet covered with parchment paper.
Bake the choux’s for 20 to 25 minutes until they are golden brown (adapt the cooking according to the size of the choux’s). Do not open the oven door during cooking or they may sink.
Let the choux’s cool on a rack.
In a saucepan, bring the milk and coffee (use 1 shot of our Gigolo compostable capsules) mixture to a boil.
In a bowl, mix the egg yolks and sugar. Whip the mixture and add the cornstarch.
Pour the milk into the bowl while mixing.
Pour the mixture back into the saucepan and heat until the cream coats the spoon (stir regularly).
Pour the cream into the bowl, place a film of food on contact to prevent a film forming on the cream.
Place two hours in the refrigerator for the cream to cool.
Carefully cut the “hat” of the choux’s and garnish with custard.
Then add a half gavotte to the center of the cabbage.
Put the “hat” back on the top.
You can sprinkle puffs with icing sugar, make a coffee icing…
The Bean Team & Quand La Folie s’Invite à Table