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Category: Desserts
Prep Time: Cook Time: Total Time:
1/2 pkg frozen puff pastry sheets (1 sheet)
1/3 cup sugar
2 tbsp cornstarch
1 tsp instant coffee crystals
3/4 cup milk
2 eggs, beaten
1 tsp unflavored gelatin
1 tbsp cold water
1 tsp butter, softened
1/2 cup heavy cream, whipped
Confectioners sugar
Thaw pastry sheet at room temperature 30 minutes Preheat oven to 375. Mix sugar, cornstarch and coffee crystals in saucepan. Stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat and gradually stir half of hot mixture into eggs. Return egg mixture to saucepan. Cook and stir over medium heat 1 minute and remove from heat. Sprinkle gelatin over water and let stand 1 minutes Stir into pastry cream. Stir in butter. Place plastic wrap directly onto surface of pastry cream and refrigerate 30 minutes.
Unfold pastry sheet on lightly floured surface. Roll into 12 inch square. Cut into 4 (12 inch x3 inch) rectangles. Cut 3 rectangles into 4 squares, making 12 squares in all. Cut remaining rectangle into 12 (2 inch x1 1/2 inch) rectangles. Pierce pastry squares with fork. Place on baking sheet. Bake 15 minutes or until golden brown. Remove from baking sheets and cool on wire racks.
Fold pastry cream into whipped cream. Cover and refrigerate mousse 15 minutes or until mixture holds its shape. Divide mousse among large pastry squares. Top with small pastry squares and sprinkle with confectioners sugar.
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CAPPUCCINO MOUSSE ECLAIRS
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Category: Desserts
Prep Time: Cook Time: Total Time:
1/2 pkg frozen puff pastry sheets (1 sheet)
1/3 cup sugar
2 tbsp cornstarch
1 tsp instant coffee crystals
3/4 cup milk
2 eggs, beaten
1 tsp unflavored gelatin
1 tbsp cold water
1 tsp butter, softened
1/2 cup heavy cream, whipped
Confectioners sugar
Thaw pastry sheet at room temperature 30 minutes Preheat oven to 375. Mix sugar, cornstarch and coffee crystals in saucepan. Stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat and gradually stir half of hot mixture into eggs. Return egg mixture to saucepan. Cook and stir over medium heat 1 minute and remove from heat. Sprinkle gelatin over water and let stand 1 minutes Stir into pastry cream. Stir in butter. Place plastic wrap directly onto surface of pastry cream and refrigerate 30 minutes.
Unfold pastry sheet on lightly floured surface. Roll into 12 inch square. Cut into 4 (12 inch x3 inch) rectangles. Cut 3 rectangles into 4 squares, making 12 squares in all. Cut remaining rectangle into 12 (2 inch x1 1/2 inch) rectangles. Pierce pastry squares with fork. Place on baking sheet. Bake 15 minutes or until golden brown. Remove from baking sheets and cool on wire racks.
Fold pastry cream into whipped cream. Cover and refrigerate mousse 15 minutes or until mixture holds its shape. Divide mousse among large pastry squares. Top with small pastry squares and sprinkle with confectioners sugar.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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