Crispy Cream Puffs
These crispy cream choux buns are a pretty spectacular bake. Not only are they light and airy, but they have a crumbled top and a sweet cream coffee filling. You need these puffs in your life.
- 90 g plain flour
- 90 g light brown sugar
- 75 g butter
- 250 ml water
- 100 g butter
- 1 pinch of salt
- 125 g plain flour
- 4 eggs
- 250 g Ready-made custard
- 200 ml double cream
- 1 shot of coffee liqueur
Make The Crumble Top
Beat the butter and sugar together, then stir in the flour.
Roll the resulting dough between 2 sheets of baking paper as thin as possible.
Place into the freezer to chill.
Start The Choux Pastry
Heat the water, butter and salt in a saucepan so that the butter melts and the water just comes to a simmer.
Dump in the flour and beat quickly with a spoon over the heat until the mixture comes together, turns pretty smooth as a single blob and comes away from the sides of the pan.
Finish The Choux Paste
Transfer to a mixing bowl and whisk to cool slightly.
Crack one egg in at a time, making sure the last is fully incorporated before adding more.
Spoon the whole mixture into a piping bag.
Pipe And Bake
Preheat an oven to 200ºC.
Pipe blobs about 3 cm across onto a baking paper lined baking tray, leaving space between each one.
Cut discs a fraction smaller than the blobs from your frozen sheet of dough and sit one on top of each piped blob.
Bake for 15-20 minutes on the bottom shelf until puffed and golden.
Whip the cream to soft peaks, then fold through the custard and coffee liqueur.
Bung that into a piping bag and chill in the freezer whilst your choux buns bake and cool.
Fill And Serve
Poke a hole in the base of the cream puffs with a small sharp knife, then pipe the chilled coffee cream in to fill the cavity.
Chill again in the freezer for 20-30 before serving.
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