Wednesday, February 27, 2008
Mocha-Filled Cream Puffs
I made two desserts for the challenge, but this one I decided should not be considered...
I ate this with two friends. We decided, and tested to prove later, that the recipe turns out better with a few squirts of Chocolate sauce and about 1 cup of whipped cream mixed into the cream filling. You could probably do away with the coffee as well. of course, then, it would just be cream puffs, not mocha cream puffs. But here is the original recipe.
Chocolate-Filled Cream Puffs
CHOCOLATE CREAM FILLING(recipe follows)
1 cup water
1/2 cup (1 stick) butter or margarine
1/4 teaspoon salt
1 cup all-purpose flour
2. Heat oven to 400°F. Heat water, butter and salt to rolling boil in medium saucepan. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat; add eggs, one at a time, beating well after each addition until smooth and velvety. Drop batter by spoonfuls into 12 balls (about 1/4 cup) onto ungreased cookie sheet.
3. Bake 35 to 40 minutes or until puffed and golden brown. While puff is warm, horizontally slice off small portion of top; reserve tops. Remove any soft pieces of dough from inside puff; cool completely on wire rack. Fill puffs with CHOCOLATE CREAM FILLING. Replace tops.
CHOCOLATE MOCHA CREAM FILLING
1-1/4 cups sugar
1/3 cup HERSHEY'S Cocoa
1/3 cup cornstarch
1/4 teaspoon salt
3 cups milk
1 egg yolk, slightly beaten
2 tablespoons butter or margarine
1-1/2 teaspoons vanilla extract
3 Tbs Powdered Instant Coffee
1. Stir together sugar, cocoa, coffee, cornstarch and salt in medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
2. Remove from heat; gradually stir about 1 cup hot mixture into beaten egg yolks. Return all egg mixture to saucepan. Cook over low heat, stirring constantly, just until mixture comes to a boil. Remove from heat; stir in butter and vanilla. Pour into bowl; press plastic wrap directly onto surface. Refrigerate 1 to 2 hours or until cold. Do not stir. About 3 cups filling.