Almond, Chocolate and Coffee Cream Puffs

This dessert is dedicated to those of you who LOVE coffee.

  Almond, Chocolate and Coffee Cream Puffs

For the almond crumble:
  • 50 grams cold butter cut into cubes
  • 50 grams light brown sugar
  • Pinch of salt
  • 70 grams ground almonds
  • 50 grams all-purpose flour

For the cream puffs:
  • 230 ml. milk
  • Pinch of salt
  • 5 grams sugar
  • 100 grams butter
  • 150 grams flour
  • 3-4 large eggs beaten

For the chocolate cream:
  • 100 grams chopped dark chocolate
  • 125 ml. heavy cream
  • Pinch of salt

For coffee Chantilly cream:
  • 500 ml. very cold heavy cream
  • 2 tsp. granulated instant coffee
  • 50 grams sugar powder
  • 2 tsp. cream stabilizer or instant vanilla pudding mix
  • 1/2 tsp. vanilla extract
  • Icing sugar for decoration

  1. Pistachio crumble: in a food processor with a steel blade put butter, sugar, salt, almonds and flour and blend together until you receive large chunks of dough.
  2. Flatten the dough between two baking paper and roll about 2-3 mm thick. Freeze for about 30 minutes to set.
  3. Cream puffs: preheat oven to 180c degrees.
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