VANILLA AND COFFEE CREAM PUFFS
Provided by Valerie Bertinelli
Categories dessert
Time 1h20m
Yield about 20 cream puffs
Number Of Ingredients 10
Steps:
- For the dough: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
- Combine the butter, granulated sugar, salt and water in a medium saucepan. Bring to a boil and remove from the heat. Add the flour, then return to the heat, mixing vigorously with a wooden spoon until all the flour is incorporated and the mixture forms a ball.
- Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and mix on the lowest speed until the dough cools and the steam dissipates, about 4 minutes. Add 4 eggs, one at a time, letting each egg become fully incorporated before adding the next. The dough should be shiny, stretchy and slowly fall from a spoon in thick ribbons. If necessary, beat the remaining egg in a small bowl and add a tablespoon at a time until the dough looks correct.
- Transfer the dough to a piping bag fitted with a 1/2-inch plain tip. Pipe 2-inch mounds onto the prepared baking sheets, about 2 inches apart. Bake until the puffs are golden brown and sound hollow when tapped, about 25 minutes. Prick each puff with a skewer to allow the steam to escape, then remove the puffs to a rack to cool completely.
- Use a serrated knife to carefully cut the tops off the puffs; reserve the tops.
- For the cream: Microwave 2 tablespoons of the cream in a small bowl until warm. Add the espresso powder and stir until dissolved; place in the refrigerator to chill.
- Put the remaining cream in a large bowl, along with the vanilla and 4 tablespoons of the confectioners' sugar. Beat with an electric mixer until the cream just holds stiff peaks.
- Transfer half of the whipped cream to a piping bag fitted with a 1/2-inch plain or star tip. Pipe half of the puffs full of whipped cream; replace their tops.
- Add the chilled coffee cream and the remaining 2 tablespoons confectioners' sugar to the remaining whipped cream in the bowl; beat until the cream returns to stiff peaks. Transfer to the piping bag (no need to clean in between) and fill the remaining puffs; replace the tops.
- Dust the cream puffs with confectioners' sugar and serve immediately.
TOFFEE CHEESE PUFFS
Once you taste these you're hooked! They are so good to munch on, whether it be for a quick snack, family movie night, or just about any time.You might want to double the recipe, because these will disappear fast. This calls for margarine, don't use soft-whipped or butter!
Provided by FLUFFSTER
Categories Lunch/Snacks
Time 1h15m
Yield 10 cups
Number Of Ingredients 6
Steps:
- Preheat oven to 250°F Line a jelly roll baking pan with non-stick foil.
- Spray a very large metal mixing bowl with cooking spray.Fill with the cheese puffs and set aside.
- Combine brown sugar,margarine, and corn syrup in a medium high saucepan.
- Bring to a boil, reduce to low, and cook five minutes, stirring often. Watch carefully that it does not boil over.
- Remove from heat and stir in Baking soda. It will foam for a bit and turn creamy in color.
- Immediately pour mixture over the cheese puffs. Use two large spoons to toss thoroughly to coat.Spread out on the prepared baking pan and bake for 1 hour, stirring every 15 minutes to separate. When done, stir one last time to separate. Pour onto parchment paper and spread in a single layer to cool.
- Seal these snacks tightly to store.
Nutrition Facts : Calories 376.3, Fat 18.2, SaturatedFat 3.2, Sodium 303.4, Carbohydrate 56.1, Sugar 46.9, Protein 0.2
TOFFEE-FLAVORED COFFEE
With its chocolate toffee flavor, this soothing java drink from our home economists makes mornings pleasantly perk along. Treat yourself to a cup in the afternoon as a special pick-me-up.
Provided by Taste of Home
Time 15m
Yield 5 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Stir toffee bits into coffee; let stand for 30 seconds. Strain and discard any undissolved toffee bits. Pour coffee into mugs; top with whipped cream and drizzle with butterscotch topping.
Nutrition Facts : Calories 242 calories, Fat 17g fat (10g saturated fat), Cholesterol 52mg cholesterol, Sodium 150mg sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 1g protein.
TOFFEE COFFEE
Sweeten up your coffee game with this delicious Toffee Coffee recipe. Complete with caramel, chocolate syrup and COOL WHIP, this quick and easy Toffee Coffee is just as awesome as you would imagine.
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield Makes 5 servings, about 1 cup each.
Number Of Ingredients 5
Steps:
- Place coffee in filter in brew basket of coffee maker. Place toppings in empty pot of coffee maker.
- Add water to coffee maker; brew. When brewing is complete, stir until well blended.
- Pour into 5 coffee mugs. Top evenly with whipped topping.
Nutrition Facts : Calories 130, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 29 g, Fiber 1 g, Sugar 20 g, Protein 2 g
CREAM PUFFS WITH COFFEE WHIPPED CREAM
This super-easy recipe for cream puffs is a favorite in our kitchens. Filled with a simple coffee-flavored whipped cream, these pretty puffs make a stunning dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 10
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. In 2 1/2-quart saucepan, heat water and butter to rolling boil. Stir in flour; reduce heat to low. Stir vigorously about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls 3 inches apart onto ungreased cookie sheet.
- Bake 35 to 40 minutes or until puffed and golden. Cool away from draft, about 30 minutes. Cut off top third of each puff and pull out any strands of soft dough.
- In chilled medium bowl, beat whipping cream and instant coffee granules with electric mixer on high speed until stiff peaks form. Fill puffs with whipped cream mixture; replace tops. Store in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 11 g, Cholesterol 160 mg, Fiber 0 g, Protein 5 g, SaturatedFat 16 g, ServingSize 1 Cream Puff, Sodium 100 mg
FRENCH COFFEE PUFFS
There is NO coffee in this I guess its just named weird. LOL. These are baked in mini muffin tins then rolled in cinnamon and sugar.
Provided by kzbhansen
Categories Dessert
Time 35m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Cream the 1/2 cup butter and the sugar together.
- Sift flour and baking powder.
- Mix the sour cream and egg together.
- Add the sifted dry ingredients to the butter mixture alternately with the sour cream mixture. Don't overmix.
- Fill miniature muffin tins 3/4 full.
- Bake at 375°F for 12 - 15 minutes.
- Remove from heat.
- Combine sugar and cinnamon to your taste.
- Melt butter.
- Remove puffs from tins.
- Roll in melted butter then in sugar and cinnamon mixture.
Nutrition Facts : Calories 151, Fat 10.8, SaturatedFat 6.7, Cholesterol 37.5, Sodium 157.5, Carbohydrate 12.5, Fiber 0.2, Sugar 5.1, Protein 1.6
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