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Category: Desserts
Prep Time: Cook Time: Total Time:
For cream puffs:
7 tbsp unsalted butter
1 cup water
Pinch of salt
1 cup flour
4 large eggs, at room temperature
For mocha cream:
2 cups heavy cream
5 tbsp unsweetened cocoa powder
1 tsp instant espresso powder
1/2 cup sugar
Small strawberries, sliced thinly
Preheat oven to 450. Line at least two large cookie sheets with parchment paper and set aside.
In a medium saucepan heat butter, water, and salt until it boils. Quickly dump all the flour at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of pan.
Remove pan from heat. Dump the dough into a bowl of a mixer and mix with a paddle attachment with medium speed. Add eggs, one a time, mixing it well after adding each one. Mix well until a smooth and sticky dough is achieved. Transfer dough into a pastry bag or spoon it into the prepared cookie sheets, the size of the puffs will depend on how big you want them to be. A tbsp of dough will turn into a good size puff. Space them about 1 inch apart in the pan.
Bake for 15 minutes. Reduce the heat to 350 and continue baking for about 30-35 minutes or until the puffs are golden brown. Remove puffs from the oven and let them cool on wire cooling racks.
Combine heavy cream, cocoa, espresso, and sugar in a mixer bowl. Whip with a wire whisk attachment on high speed until soft peaks forms, about 2 minutes; scrape down the sides and bottom of the bowl with rubber spatula. Continue mixing until with high speed until stiff. Use this immediately.
Slice the tops of cream puffs with a serrated knife. Using a pastry bag or spoon, fill the puffs with cream, put strawberries slices on top of cream and place tops on puffs. Dust with confectioner’s sugar and serve. Store in refrigerator and always serve chilled.
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MOCHA CREAM PUFFFS WITH STRAWBERRIES
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Category: Desserts
Prep Time: Cook Time: Total Time:
For cream puffs:
7 tbsp unsalted butter
1 cup water
Pinch of salt
1 cup flour
4 large eggs, at room temperature
For mocha cream:
2 cups heavy cream
5 tbsp unsweetened cocoa powder
1 tsp instant espresso powder
1/2 cup sugar
Small strawberries, sliced thinly
Preheat oven to 450. Line at least two large cookie sheets with parchment paper and set aside.
In a medium saucepan heat butter, water, and salt until it boils. Quickly dump all the flour at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of pan.
Remove pan from heat. Dump the dough into a bowl of a mixer and mix with a paddle attachment with medium speed. Add eggs, one a time, mixing it well after adding each one. Mix well until a smooth and sticky dough is achieved. Transfer dough into a pastry bag or spoon it into the prepared cookie sheets, the size of the puffs will depend on how big you want them to be. A tbsp of dough will turn into a good size puff. Space them about 1 inch apart in the pan.
Bake for 15 minutes. Reduce the heat to 350 and continue baking for about 30-35 minutes or until the puffs are golden brown. Remove puffs from the oven and let them cool on wire cooling racks.
Combine heavy cream, cocoa, espresso, and sugar in a mixer bowl. Whip with a wire whisk attachment on high speed until soft peaks forms, about 2 minutes; scrape down the sides and bottom of the bowl with rubber spatula. Continue mixing until with high speed until stiff. Use this immediately.
Slice the tops of cream puffs with a serrated knife. Using a pastry bag or spoon, fill the puffs with cream, put strawberries slices on top of cream and place tops on puffs. Dust with confectioner’s sugar and serve. Store in refrigerator and always serve chilled.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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