Cindy Thomas, August 24, 2015
How could I resist making something that is both cream puff and coffee? I can remember my Mom making cream puff and eclairs when I was a kid, but I myself had never attempted it.
Since the coffee cream takes 4 hours to chill, I started with making that first. Whole milk and half a vanilla bean are brought to a low boil and then added to a mix of egg yolks, sugar, flour and corn starch.
Lots of whisking is required for this part in order to keep the cream smooth. Then butter is added and finally the coffee.
I removed about half a cup of the cream mixture before adding the coffee so that I could make a few vanilla cream puffs for my kids to enjoy.
Next I made the dough for the pastry called choux. I expected this to be difficult, but I found it came together pretty quickly and easily. It also requires lots of stirring like the cream mixture did!
My favorite part of this recipe was watching the dough puff up as it baked! I also learned that it is important to bake the dough for the set amount of time and not take it out too early. Some of the puffs that came out a little early (because they looked done to me) ended up falling a bit.
My 12 year old tasted the coffee cream puff and said “How soon can you make these again?!” My 10 year old devoured the vanilla one in a single bite and gave me the thumbs up sign. Overall I would consider these a success. They make a lovely and light dessert.
I’m not able to share this recipe here, but it can be found in Mimi Thorisson’s cookbook: A Kitchen in France
If you’re interested in joining the Weekend in a French Kitchen group or just want to see how the other members of the group fared with this recipe check out this link: WIFK