Wednesday, February 10, 2016

Espresso Cream Puffs With Espresso Ice Cream

This recipe is great for any coffee lover or anyone who likes the taste of coffee.

Here's how to make it.

Espresso Cream Puffs With Espresso Ice Cream

For the ice cream.

1 1/2 cups of half and half.

A dash of cinnamon.

1 tsp vanilla.

1/2 a tsp of instant espresso powder.

3 egg yolks.

1/2 a cup of sugar


In a medium saucepan mix together the half and half, cinnamon, espresso powder and the vanilla boil over medium heat.

In a bowl, mix together the eggs and sugar beat them until they thicken.

Slowly add the half and half mixture into the egg mixture stirring constantly.

Return the mixture to the stove and cook it until it thickens ( make sure you don't let it boil).

Set the mixture in an ice bath until it cools then pour it into your ice cream  maker and make it according to your ice cream maker's instructions.

For the puffs:

1/2 of a cup of espresso or very strong coffee.

1/2 of a cup of milk.

3/4 of a stick of butter.

2 T of sugar.

1 T instant espresso powder.

1 1/2 cups of flour.

5 to 6 eggs.


In a medium saucepan mix together the milk, coffee or espresso, butter, sugar and espresso powder bring the mixture to a full boil over medium heat stirring frequently.

Stir in the flour and keep stirring until the dough forms a ball or until a light crust forms on the bottom of the pan.

Move the dough to a mixer  and and the eggs one at at a time. 

After you add five of the eggs test the dough by pulling up some of the dough, if it breaks and slowly bends into a peak you  do not need the last egg. If the dough is too thick you need the last egg.

Spoon the dough onto pans in  two inch blobs.

To cook:

Cook the puffs on 400 F for 20 minutes then lower the temperature to 350 F and cook them for another 5 to 7 minutes.

Let them cool completely.

Cut the puffs in half and fill them with ice cream.

Serve with chocolate sauce.


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