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Almond, Chocolate and Coffee Cream Puffs

This dessert is dedicated to those of you who LOVE coffee. Golden, crunchy cream puffs, topped with almond crumble layer, and full of chocolate cream and a large, generous mound of coffee cream. What’s not to like? 🙂

Almond, Chocolate and Coffee Cream Puffs

Photo: Natalie Levin

Almond, Chocolate and Coffee Cream Puffs

Quantity: 16 cream puffs
Time: 2 hours
Difficulty: intermediate

For the almond crumble:
50 grams cold butter, cut into cubes
50 grams light brown sugar
Pinch of salt
70 grams ground almonds
50 grams all-purpose flour

For the cream puffs:
230 ml. milk
Pinch of salt
5 grams sugar
100 grams butter
150 grams flour
3-4 large eggs, beaten

For the chocolate cream:
100 grams chopped dark chocolate
125 ml. heavy cream
Pinch of salt

For coffee Chantilly cream:
500 ml. very cold heavy cream
2 tsp. granulated instant coffee
50 grams sugar powder
2 tsp. cream stabilizer or instant vanilla pudding mix
1/2 tsp. vanilla extract

Icing sugar for decoration

Almond, Chocolate and Coffee Cream Puffs

Photo: Natalie Levin

Preparation:

  1. Pistachio crumble: in a food processor with a steel blade put butter, sugar, salt, almonds and flour and blend together until you receive large chunks of dough.
  2. Flatten the dough between two baking paper and roll about 2-3 mm thick. Freeze for about 30 minutes to set.
  3. Cream puffs: preheat oven to 180c degrees.
  4. In a medium saucepan put milk, salt, sugar and butter and heat to a strong boil.
  5. Add flour and stir while cooking, until it turns into a lump of dough.
  6. Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
  7. Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a “trail” with a wooden spoon in the center of the dough – if the track remains stable, add some eggs, and if it closes a bit – the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
  8. Transfer the dough to a pastry bag fitted with a round 2 cm piping tip. On a baking tray lined with baking paper pipe large cream puffs (about 5-6 cm in diameter). It’s important to leave some space between the cream puffs.
  9. Remove the crumble layer from the freezer and cut out about 6-7 cm circles. Place a round piece of crumble over each cream puff and flatten a bit.
  10. Bake for about 20-30 minutes or until the cream puffs are golden and set. Cool completely before filling.
  11. Cut each cream puff into 2 parts (like a sandwich).
  12. Chocolate cream: place the chocolate in a bowl.
  13. Heat cream and salt in a small saucepan to simmering point.
  14. Pour the hot cream over the chocolate, wait a minute, and beat until uniform and shiny chocolate ganache is formed.
  15. Cool the ganache in the refrigerator for 1-2 hours, stirring occasionally, until it reaches a stable and comfortable texture for drizzling.
  16. Transfer the ganache into a pastry bag fitted with a 2 cm round piping tip.
  17. Fill the bottom of each cream puff with a thin layer of chocolate cream.
  18. Coffee Chantilly cream: in a bowl of a mixer with whipping attachment, whip cream, coffee, powdered sugar and stabilizer until you get a very uniform and stable cream.
  19. Transfer the cream into a piping bag with 2 cm serrated piping tip.
  20. Drizzle generous mounds of Chantilly cream on top of the chocolate cream and close with the top of each cream puff.
  21. Garnish with powdered sugar and serve.

Notes:

  • The cream puffs at their best on the day of preparation, but you can keep them in a closed container in the refrigerator up to 3-4 days.
  • Instead of almond you can use any other nut you like.
Almond, Chocolate and Coffee Cream Puffs

Photo: Natalie Levin

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