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How to Make Fabulous Desserts Using Starbucks Via Instant Coffee: Cream Puffs with Coffee Whipped Cream
1/2 cup all purpose flour
1/2 teaspoon granulated white sugar
1/4 teaspoon salt
1/4 cup unsalted butter
1/2 cup water
2 large eggs, lightly beaten
Egg Wash Glaze
1 large egg
1/8 teaspoon salt
Yields 12 cream puffs
Cream Puffs with Coffee Whipped Cream
Cream puffs are another one of those seemingly difficult, fancy desserts that you would only get at your local bakery. Attempting them on your own would seem too daunting, especially for an anxious, novice baker like myself.
If that is the way you think, you are very wrong. The actual puff pastry is almost as easy to make as your everyday brownie, and the ingredients are most likely already in your pantry and fridge. The filling? You can either buy that or make it fresh with a little heavy whipping cream and some determination.
By following these instructions, you end up with a sophisticated dessert that looks like it was made by a professional. What's not to like?
Source: Joy of Baking
PICTURE ONE: Preheat the oven to 400 F
PICTURE TWO: In a medium saucepan, bring the water and butter to a boil on the stove top.
PICTURE THREE: Sift together flour, salt, and sugar. Take saucepan from stove top and add flour mixture, immediately returning pan to heat and stirring with wooden spoon until mixture thickens and forms a ball away from the walls of the pan.
PICTURE: Take pan off heat and stir for a few minutes to release heat from the mixture. Slowly add beaten eggs and continue stirring until smooth.
PICTURE FIVE: Line baking sheet with parchment paper. Either spoon or pipe pastry dough onto sheet in twelve equally sized portions.
PICTURE SIX: Make egg glaze by beating together egg and salt. Using a pastry brush, gently brush mixture onto the top of each portion of dough.
PICTURE SEVEN: Bake sheet for 15 minutes at 400 F. Then turn temperature down to 350 F and bake for another 30 to 40 minutes.
PICTURE EIGHT: Once baked, pastries will have risen and changed to a nice golden color. Let baking sheet cool in oven with door slightly open for 10 to 15 minutes. Remove from oven to let cool puffs cool further.
Cream Puff Filling
The wonderful thing about cream puffs is that you can choose about any type of filling you would like. The first time I considered making cream puffs, I started with a recipe for a peppermint cream puff that added peppermint extract to the dough and used peppermint ice cream as filling. Given the season, peppermint ice cream was difficult to find, so I skipped that theme entirely and chose to use a nice sorbet instead. I would recommend the newest Haagen-Dazs flavor, the very decadent Blackberry Cabernet Sorbet, or one of their ice creams made from five simple ingredients.
If you are looking for a home-made filling, you could try a nice coffee flavored custard instead. This option is a little lighter than the ice cream, but still thick and creamy. If you want to go even lighter for your filling, the best option is home-made whipped cream.
1 cup heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon granulated white sugar
1 teaspoon Starbucks Via
Coffee-Flavored Whipped Cream
Instead of using ice cream or custard, this recipe uses a beautiful home-made whipped cream flavored with Starbucks Via. If you want to try other flavor profiles, vanilla or cinnamon whipped cream makes for a very light dessert.
PICTURE ONE: Whisk together whipping cream, vanilla extract, and sugar.
PICTURE TWO: Cover mixture and refrigerate for at least 30 minutes.
PICTURE THREE: Take a whisk to refrigerated mixture until soft peaks form. This process will take awhile, and if you are not used to hand mixing, you might end up a bit sore from the process. Nonetheless, beating electrically will put too much air into the mixture, keeping it from thickening.
PICTURE FOUR: Add Starbucks Via and whisk until just combined. Refrigerate cream until the puff pastries are finished.
The Finished Product
Take your sheet of pastry puffs and cut each one in half horizontally. Use a knife to spread a liberal amount of cream on each bottom half of pastry. Place the top half back on each pastry. Refrigerate cream puffs prior to serving.