These delicious Classic French Coffee Choux Buns are filled with a homemade Coffee Creme Patissiere (Coffee Custard) and topped with an intense Cacao Coffee Glaze.
2tbspInstant Coffee PowderUse more or less depending on the intensity of the flavour your want
2Egg Yolks
30gr (2 tbsp)Caster Sugar
30gr (1/4 cup)Cornstarch
Cacao Coffee Glaze
150ml (1/2 cup + 2 tbsp)Full Cream Milk
2teasp.Instant Coffee Powder
1teasp.Unsweetened Cacao Powder
1 teasp.Caster Sugar
1teasp.Agar Agar Powder
Instructions
Basic Choux Pastry
Preheat the oven on 180'C.
In a medium size pot, bring the Water and Butter to a boil with the Sugar. When boiling, remove from the heat and drop in the Flour at once. With a wooden spoon, mix the flour in until all incorporated.
Place the pot back on the heat and mix the dough with the spoon for a couple of minutes to dehydrate it. Use the side of your pot (that should be really hot at this point) to dry out the dough but pressing it against the sides.
Turn off the heat and transfer into a clean bowl. Leave the dough to cool down for a few minutes (see note 1).Add the Eggs - one at the time. Mix well with a wooden spoon or silicone spatula in between each eggs.
Line a baking tray with paper or a mat. Fill a piping bag with a round piping nozzle with the Choux Pastry and pipe little circle of dough. Leave enough space in between each of them to puff.
Place in the oven for 20 to 25 minutes, or until the choux look puffed and golden brown. Open the over door to let the steam out and directly close it back. Leave to cook for another 10 minutes (see note 2). Move the Choux Buns on a cooling rack and leave them to cool down completely.
Coffee Creme Patissiere
In a small pot, bring the Milk and Instant Coffee Powder to a boil.
In the meantime, whisk the Egg Yolks and Sugar in a separate bowl until foamy. Add the Cornstarch and mix well until there are no more lumps. While whisking, pour half of the Milk over the eggs, quickly mix, then pour the batter back into the pot with the rest of the Milk.
Place the pot back on the heat and vigorously whisk until it starts thickening. Directly remove from the heat and transfer the Creme Patissiere onto a clean bowl. Cover with Cling Wrap (touching the cream) and place in the fridge to cool down completely.
To assemble the Choux
Create a small hole on the bottom of each choux. Fill a clean piping bag with the Coffee Creme Patissiere. Fill each Choux with the Creme Patissiere.
Cacao Coffee Glaze
Place the Milk, Cacao Powder, Instant Coffee Powder and Sugar in a Pot. Bring to a boil, then add the Agar Agar Powder. Whisk for a couple of minutes then remove from the heat.
Wait about 5 minutes for the glaze to start setting, then dip each Choux in the glaze. Optionally, dip a second time for a thicker glaze.
Sprinkle some shaved Dark Chocolate and/or Shredded Coconut on top of each choux to finish them.
Notes
It is important to let the dough cool down before adding the eggs. If you add the eggs while the batter is still hot, it will cool the eggs - which you want to avoid.
Another technique is to cook the Choux with the oven door closed, then open it and leave it slightly opened by placing a wooden spoon between the door and the oven.