Coffee Topped Cream Puffs Or Eclairs
|For 1 quantity cream puff paste|
|Water||1 1⁄4 Cup (20 tbs)|
|Butter||1⁄3 Cup (5.33 tbs), flaked|
|Sugar||1⁄2 Teaspoon (For Sweet Puffs)|
|Flour||1 Cup (16 tbs) (Sifted Before Measuring)|
|Butter||1 Teaspoon (For Greasing)|
|Whipping cream||1 1⁄4 Cup (20 tbs)|
|Confectioner sugar||To Taste|
|Sifted confectioners sugar||3 Cup (48 tbs)|
|Hot water||2 Tablespoon|
|Concentrated coffee extract/Cold, very strong coffee||To Taste|
1. Make Cream Puff Paste. 1. Combine water, butter and salt in a saucepan.
2. Heat to the boiling point.
3. Add sugar if used, and all the flour.
4. Stir rapidly until paste leaves the sides of the pan and clings to spoon.
5. Take off the heat and cool 2 minutes while you beat egg yolk and eggs together.
6. Beat liquid eggs into butter-flour paste gradually, beating constantly until all the egg is blended in and the paste is smooth and glossy. Use warm if possible. Use the Cream Puff Paste while still warm.
2. Heat oven to 425°F.
3. Butter 2 or 3 cookie sheets.
4. For cream puffs, drop level tablespoonfuls of paste, well apart, on the sheets.
5. For eclairs, use a forcing bag with a 3/4-inch plain nozzle.
6. Put the paste in the bag, and pipe 3 1/2-inch lengths onto the sheets. Snip off the lengths with scissors dipped in hot water.
7. Bake puffs or eclairs for 25 to 30 minutes until firm. Do not under-bake.
8. Remove sheets from oven.
9. Cut the tops off puffs, or slit the sides of eclairs.
10. Remove any soft damp filling.
11. If not to be used at once, return to oven for 5 minutes.
12. Then cool on a rack.
13. Beat cream for filling until stiff, adding vanilla and confectioners' sugar to taste.
14. Fill into cold puffs or eclairs.
15. Replace the tops of puffs.
16. Beat together the confectioners' sugar, hot water and coffee flavoring for the topping until smooth and of spreading consistency.
17. Drizzle over the tops of puffs or eclairs. Allow to set firm before serving.