Cafe choux pastry puffs with coffee custard
A recipe from the Good Food collection.
Ingredients
100g unsalted butter
2 tsp castor sugar
125g (1 cup) plain flour
4 eggs
1 egg beaten with a little water, for glazing
icing sugar, sifted, for dusting
Coffee custard
4 egg yolks
55g (¼ cup) castor sugar
2 tbsp plain flour
250ml (1 cup) milk
200ml thick cream
1 tbsp freshly made strong espresso coffee
½ tsp natural vanilla extract
Method
Step 1
To make the coffee custard, beat the egg yolks and sugar in a bowl until pale and thick, then stir inthe flour. Bring the milk, cream and coffee to scalding point in a saucepan over medium heat. Remove from the heat and gradually whisk the milk mixture into the egg mixture. Return the mixture to the clean saucepan, place over low heat and whisk until the custard just comes to the boil and thickens. Remove from the heat and whisk in the vanilla. Transfer to a bowl to cool, cover with plastic wrap and refrigerate until required.
Step 2
Preheat the oven to 220C. Line two baking trays with baking paper.
Step 3
Place the butter, caster sugar and 250ml (1 cup) water in a saucepan over medium heat and bring to the boil. Remove from the heat, add the flour and stir until smooth. Return to the heat and stir for 1 to 2 minutes, or until the dough pulls away from the side of the pan and forms a ball around the spoon. Remove from the heat.Add the eggs, one at a time, beating well after each addition.
Step 4
Transfer the choux mixture to a piping (icing) bag fitted with a one-centimetre plain nozzle. Pipe five-centimetre rounds onto the prepared trays and brush with the egg glaze. Bake for 15 minutes, then reduce the oven temperature to 180C and bake for a further 10 minutes, or until crisp. Transfer to a wire rack, then slice the choux puffs in half to cool.
Step 5
Fill the choux puffs with the coffee custard, dust with the icing sugar and serve.
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