CAFÉ AU LAIT CREAM PUFFS
MAKES ABOUT 36
These cream puffs evoke the flavors of café au lait with a coffee-infused whipped cream filling.
½ cup unsalted butter, cubed
½ cup water
½ cup whole milk
2 teaspoons granulated sugar
½ teaspoon kosher salt
1 cup all-purpose flour
5 large eggs, room temperature
Coffee Cream (recipe follows)
Garish: confectioners’ sugar
1. Preheat oven to 375°. Line 2 rimmed baking sheets with parchment paper.
2. In a medium saucepan, bring butter, ½ cup water, milk, granulated sugar, and salt to a rolling boil over medium-high heat. Using a wooden spoon, stir in flour. Cook, stirring constantly, until a skin forms on bottom of pan and mixture pulls away from sides of pan and forms a ball, 1 to 2 minutes. Transfer mixture to the bowl of a stand mixer fitted with the paddle attachment. Beat at low speed until dough cools slightly, about 30 seconds. Add eggs, one at a time, beating until combined after each addition. Batter will be shiny and will slowly move back together when a spatula is dragged through it.
Transfer batter to a large pastry bag fitted with a ½-inch round piping tip. Holding tip perpendicular to prepared pan and ½ inch above parchment paper and stationary, apply even pressure to bag until batter is about 2 inches in diameter. Stop applying pressure, and move tip in a quick circular motion as you lift away to help prevent a tip
