Espresso Cream Puffs

Espresso Cream Puffs
Photo by Randy Mayor

Ingredients

  • ¾ cup frozen fat-free whipped topping, thawed
  • 2 teaspoons sugar
  • Powdered sugar (optional)
  • 1 large egg white
  • 2 large egg yolks
  • 6 tablespoons sugar
  • 2 tablespoons cornstarch
  • + 14 more ingredients
    • ¾ cup fat-free milk
    • Pastry cream:
    • Cream puffs:
    • ½ teaspoon unflavored gelatin
    • 2 tablespoons butter or stick margarine
    • ¼ teaspoon salt
    • 1 cup fat-free milk
    • ½ teaspoon vanilla extract
    • 1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules
    • 2 large eggs
    • 1 tablespoon water
    • 1/8 teaspoon salt
    • 1 cup all-purpose flour
    • Cooking spray

Preheat oven to 400°. To prepare 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...

View full recipe at My Recipes

Comments

Variations on Espresso Cream Puffs

  • Espresso Cream Puffs
    • 1 tablespoon water
    • 3/4 cup fat-free milk
    • Powdered sugar (optional)
    • Cream puffs:
    • 2 large egg yolks
    • 1/4 teaspoon salt
    • 1/8 teaspoon salt
    • +13 other ingredients


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