Coffee filled cream puffs
As I often say, our spreads are simply perfect to be mixed with custard and mascarpone for your amazing sweet recipes! These Bigne al Caffe' are simply divine, and can be a unique dessert to offer to your guests.
Ingredients for the pastry (6-8 pastries)
• 4 eggs
• 25cl of water
• 1/2 tsp salt
• 1 tsp sugar
• 100g butter
• 150g all purpose flour.
Dice the butter in small pieces. Bring butter, sugar, salt, and the water to boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in the flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 5 minutes.
Preheat your oven to 180°C .
Beat the eggs in a separate bowl and add, one a a time, to the mix. Mix until the dough is homogeneous. You can use an electric mixer at low speed.
The final dough must be soft but not too liquid. To check the batter, touch it with a finger and see if a soft peak forms. If it doesn't, add one egg white to the dough to make it more liquid.
Pour the dough into a piping bag and then pour it onto a baking sheet to form some small balls.
Cook for about 25min at 180°C
Ingredients for the Creme Patissiere:
• 250ml of whole milk
• 1 tsp vanilla extract
• 50g of caster sugar
• 3 egg
• 10g of plain flour or 10g of cornflour
Bring the milk and vanilla to boil in a saucepan, then remove from the heat.
Mix the sugar, egg yolks and flour together thoroughly.
In a bowl whisk the egg yolks & sugar together until light and thick. Whisk in the flour. Pour the hot milk into the egg mixture, whisking until smooth.
Return the mix to the saucepan and cook at low heat until the mixture boils and thickens, being careful not to burn the bottom . Add 2-3 teaspoon of the coffe spread to the mix while cooking.
Transfer to a clean bowl. Cover with cling paper, making sure to press it onto the surface of the custard to prevent a skin forming. Use when cold.