Coffee Cheese Puffs
1.
Put water, salt, sugar, and butter in a pot, heat over medium heat and stir until the butter is completely melted and the water boils.
2.
After the water boils, turn to a low heat and add the flour all at once.
3.
Use a wooden spatula or a manual whisk to quickly stir until the flour and water are completely mixed. After the pan is non-stick, turn off the heat, and transfer the pan to a cooling rack to cool.
4.
When the batter has cooled to the point where it is not hot, add the whole egg liquid in small portions, each time after the absorption is completed, add the next time. Stir up the batter until it is in the inverted triangle state, then you can stop adding the whole egg liquid, no need to add all of it!
5.
Put the batter into a piping bag with a chrysanthemum mouth, and then squeeze the batter into a 12 doughnut mold, like a cookie dough.
6.
After preheating the oven at 210 degrees, place the mold in the middle layer and bake for 10-15 minutes. After the puffs are expanded and set, turn to the upper and lower fire at 180 degrees and continue to bake for 20-30 minutes until the surface is yellowish brown.
7.
After being out of the oven, it will be demoulded and transferred to a cooling rack for cooling.
8.
Make the filling: After the cheese has softened at room temperature, add powdered sugar and beat to fuse.
9.
Use 2 teaspoons of hot water to dissolve 2 teaspoons of coffee powder, then add it to the cheese paste and mix well.
10.
Then add the whipped cream in two portions, whipping until the cream texture is firm, and put the filling into the piping bag.
11.
Use a knife to make a cut in the outer circle of the puff, and then fill in the coffee cheese filling.
12.
If there is chocolate sauce, pour an appropriate amount of chocolate sauce on the surface of the puffs, and the value of the face will be extra!
Tips:
1. 1 teaspoon in the formula table is about 5 ml.
2. If there is no chocolate sauce, you can mix it with melted dark chocolate and light cream at a ratio of 1:1.
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