"Espresso Cream Puffs Recipe"
Source: © Cooking Light magazine,
courtesy of Cooking.com
dozen (serving size: 1 cream puff) ---
Cream puffs never go out of style, but we added espresso powder
to give these a new flavor. To lighten them, we decreased the butter
in the puffs and used fat-free milk. We also added gelatin and whipped
topping to the pastry cream for an incredibly light and creamy filling
that holds up well.
For the Cream Puffs:
1 cup all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1 cup fat-free milk
2 tablespoons butter or stick margarine
1 tablespoon instant espresso granules or 2 tablespoons instant
2 large eggs
1 large egg white
For the Pastry cream:
1/2 teaspoon unflavored gelatin
1 tablespoon water
3/4 cup fat-free milk
6 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 large egg yolks
3/4 cup frozen fat-free whipped topping, thawed
Powdered sugar (optional)
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Preheat oven to 400 degrees F.
FOR THE CREAM PUFFS:
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, 2 teaspoons sugar, and 1/4 teaspoon salt; set aside.
Combine 1 cup milk, butter, and espresso granules in a large saucepan;
bring to a boil. Reduce heat to low; add flour mixture, stirring
well until mixture is smooth and pulls away from sides of pan. Remove
mixture from heat. Add eggs and egg white, 1 at a time, beating
well with a wooden spoon until smooth.
Drop the dough by level tablespoons, 2 inches apart, onto baking
sheets coated with cooking spray. Bake at 400 degrees F for 10 minutes.
Reduce oven temperature to 350 degrees F; bake an additional 10
minutes or until browned and crisp. Remove from oven; pierce the
side of each cream puff with the tip of a sharp knife. Turn oven
off; let cream puffs stand in partially closed oven for 20 minutes.
Remove from baking sheet; cool completely on a wire rack.
FOR THE PASTRY CREAM:
Sprinkle gelatin over water in a small bowl; set aside. Combine
3/4 cup milk and next 5 ingredients (milk through egg yolks) in
a medium saucepan. Place over low heat; cook until warm, stirring
constantly. Stir in gelatin mixture; cook over medium heat until
thick (about 8 minutes), stirring constantly. Remove from heat.
Place pan in a large ice-filled bowl; let stand 15 minutes or until
room temperature (do not allow mixture to set). Remove pan from
ice. Gently whisk in whipped topping. Cover and chill 4 hours or
Cut tops off cream puffs; fill each cream puff with 1 tablespoon
filling. Sprinkle with powdered sugar, if desired.
Recipe reprinted by permission of © Cooking Light Magazine.
All rights reserved.
| Nutrition Facts
2 dozen (serving size: 1 cream puff)
Facts per Serving
Calories: 67 Fat: 2g Carbohydrates: 10g
Cholesterol: 40mg Sodium: 77mg Protein: 2g
Fiber: 0g % Cal. from Fat: 27% % Cal. from Carbs: 60%
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