Coffee-Filled Cream Puffs with Chocolate Glaze
Freshly brewed espresso amps up the rich pastry cream that's piped into these delicate puffs. Martha made this recipe on episode 611 of Martha Bakes.
- Yield: Makes 16 to 18
Photography: Mike Krautter
For the Coffee Pastry Cream
- 1/2 cup sugar
- 1/4 cup cornstarch
- Pinch of coarse salt
- 1 1/2 cups whole milk
- 1/2 cup strong, freshly brewed espresso
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
For the Puffs
- 1/2 cup (1 stick) unsalted butter, cut into small pieces
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup water
- 1 cup all-purpose flour
- 4 large eggs
For the Glaze
- 4 ounces semisweet chocolate (61%), chopped
- 1/2 cup heavy cream
Prepare the pastry cream: Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk, espresso, and egg yolks in a glass measuring cup. Add milk mixture to saucepan, along with butter. Cook over medium heat until mixture comes to a boil. Let boil 1 minute. Remove from heat and add vanilla.
Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days.
Prepare the puffs: Preheat oven to 400 degrees. In a medium saucepan over medium-high heat, combine butter, sugar, salt, and water. Bring to a boil and immediately remove from heat. Using a wooden spoon, quickly stir in the flour until combined.
Return pan to medium-high heat and cook, stirring vigorously, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 3 minutes.
Remove from heat and add eggs, one at a time, stirring vigorously after each addition, and waiting to add the next egg until the previous one is entirely incorporated.
Transfer dough to a pastry bag fitted with a 3/4-inch plain round tip (#809). On two parchment-lined baking sheets, pipe sixteen 2-inch rounds. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Bake, rotating halfway, until puffed and deep golden-brown, 30 to 35 minutes. Transfer to a rack. Using a paring knife, make a small "X" in the bottom of each puff. Let cool completely.
Whisk the pastry cream until smooth and transfer to a pastry bag fitted with a 1/4-inch filling pastry tip (#230). Fill each puff with some of the pastry cream.
Make the glaze: Place the chocolate in a medium bowl. Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate; let stand 1 minute. Whisk until smooth. Dip the top of each cream puff in the chocolate and let stand at room temperature to set, about 20 minutes.