MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Minty Chocolate Cream Puffs
Categories: Desserts, Chocolate, Dairy
Yield: 36 servings
2 c Heavy whipping cream
1/4 c Ground mocha mint coffee
1 c Water
1/2 c Butter
1/2 ts Salt
1 c A-P flour
1/4 c Baking cocoa
1 tb Sugar
4 lg Eggs; room temperature
1/4 c Confectioners' sugar
4 dr Green food coloring (optional)
Pour cream into a small saucepan. Place coffee on a double
thickness of cheesecloth. Gather corners of cloth to enclose; tie
securely with string. Add to cream. Warm mixture over medium-low
heat (do not boil), about 5 minutes. Remove from the heat. Transfer
cream and coffee to a large mixing bowl. Cover and refrigerate 8
hours or overnight.
Set oven @ 400 F/205 C.
In a small saucepan, bring water, butter, and salt to a rolling
boil. Combine flour, cocoa, and sugar; add flour mixture all at
once and beat until blended. Cook over medium heat, stirring
vigorously until mixture pulls away from sides of pan and forms a
ball. Remove from heat; let stand 5 minutes.
Add eggs, 1 at a time, beating well after each addition until
smooth. Continue beating until mixture is smooth and shiny.
Drop dough by tablespoonfuls 1" apart onto parchment-lined baking
sheets or pipe dough using a 1/2" round pastry tip. Bake until
puffed and very firm, 30 to 35 minutes. Pierce side of each puff
with tip of a knife. Cool on wire rack. Split puffs open. Pull out
and discard soft dough from inside tops and bottoms.
Remove and discard coffee from cream. Beat cream until it begins to
thicken. Add confectioners' sugar; beat until soft peaks form. If
desired, beat in food coloring. Fill cream puffs with whipped cream
just before serving; replace tops.
Recipe by Jolene Martinelli, Fremont, New Hampshire
RECIPE FROM:
https://www.tasteofhome.com
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