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Cream Puffs with Espresso Cream Fil

 
One serving costs about $0.86

$0.86 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 side dish
spoonacular Score:28%

Spoonacular Score: 28%

 

Cream Puffs with Espresso Cream Fil might be just the side dish you are searching for. For 86 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains around 6g of protein, 21g of fat, and a total of 381 calories. This recipe serves 6. It is brought to you by Foodista. 1 person found this recipe to be yummy and satisfying. If you have cocoa, water, semisweet chocolate broken into smaller pieces, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a rather bad spoonacular score of 22%. Try Espresso Cream Puffs, Chocolate Cream Puffs with Whipped Cream & Strawberries | Happy Birthday Becca, and Cannoli Cream Filled Choux Pastry (Cream Puffs) for similar recipes.

Ingredients

Servings:
0.25 tsps
0.25 tsps almond extract
almond extract
0.25 cup
0.25 cup butter
butter
3
3  eggs
eggs
0.75 Cup
0.75 Cup flour
flour
0.25 cup
0.25 cup heavy cream
heavy cream
2 tsps
2 tsps espresso
espresso
1 cup
1 cup powdered sugar
powdered sugar
4 ounces
4 ounces semisweet chocolate broken into smaller pieces
semisweet chocolate broken into smaller pieces
0.5 tsps
0.5 tsps unsweetened cocoa
unsweetened cocoa
1 tsp
1 tsp vanilla extract
vanilla extract
1 cup
1 cup water
water
0.25 tsps almond extract
0.25 tsps
almond extract
0.25 cup butter
0.25 cup
butter
3  eggs
3
eggs
0.75 Cup flour
0.75 Cup
flour
0.25 cup heavy cream
0.25 cup
heavy cream
2 tsps espresso
2 tsps
espresso
1 cup powdered sugar
1 cup
powdered sugar
4 ounces semisweet chocolate broken into smaller pieces
4 ounces
semisweet chocolate broken into smaller pieces
0.5 tsps unsweetened cocoa
0.5 tsps
unsweetened cocoa
1 tsp vanilla extract
1 tsp
vanilla extract
1 cup water
1 cup
water

Equipment

baking paper
baking paper
baking pan
baking pan
whisk
whisk
stand mixer
stand mixer
microwave
microwave
sauce pan
sauce pan
stove
stove
toothpicks
toothpicks
oven
oven
skewers
skewers
bowl
bowl
baking paper
baking paper
baking pan
baking pan
whisk
whisk
stand mixer
stand mixer
microwave
microwave
sauce pan
sauce pan
stove
stove
toothpicks
toothpicks
oven
oven
skewers
skewers
bowl
bowl


Instructions

  1. For the cream puff
  2. Preheat the oven to 400. Place the butter and the water into a small sauce pan on the stove top and bring to a boil. Meanwhile, sift the flour into a bowl to ensure that there are no lumps and the flour is super fine. Once the butter and water has come to a boil remove from the heat, add the flour and mix well. Return to the heat and heat for 2 minutes. Remove from the heat and place in the bowl of a stand mixer. Allow to cool for at least 10 minutes. You may run the whisk attachment to help the mixture to cool. Do not add the eggs while it is still very hot or the eggs will cook and this wont turn out right.
  3. Once the mixture has cooled, add the eggs by a small drizzle while whisking on a medium speed. Allow mixture to continue whisking at a medium high speed for about 5 minutes. The idea being to whip a lot of air into the batter.
  4. While the mixture is whipping, prepare a half sheet rimmed baking dish with a sheet of parchment paper. Once the batter is done whisking, transfer to a piping bag fitted with a inch plain tip. Pipe into circles the size of a quarter on the parchment paper. Leave some space between for rising. Bake in the preheated oven for 20 minutes. Remove from the oven (this is a VERY important part) and pierce each cream puff with a toothpick or skewer so that the steam can escape from inside. Put the cream puffs back in the oven and allow to bake for another 4-5 minutes. Turn the oven off and open the door. Allow the cream puffs to sit in the oven until cooled.
  5. For the espresso cream filling
  6. Whip together the cream, sugar, instant espresso, unsweetened cocoa, vanilla and almond until thick and creamy.
  7. Using the smaller star tip, pierce the side of each cream puff and fill with cream filling. Use your own judgment concerning when each is filled.
  8. For the chocolate sauce
  9. In a microwave safe dish and the microwave set on high, melt the chocolate and butter together by microwaving for 30 seconds at a time. Chocolate is ready when it is completely melted and combined with the butter.
  10. Using a spoon, drizzle the chocolate across the top of the cream puffs and serve immediately.
  11. **Refrigerate cream puffs if you are not going to eat them immediately they will last in the refrigerator for about 24 hours.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.86
Ingredient
¼ teaspoons almond extract
¼ cups butter
3 eggs
¾ Cups flour
¼ cups heavy cream
2 teaspoons espresso
1 cup powdered sugar
4 ounces semisweet chocolate broken into smaller pieces
1 teaspoon vanilla extract
Price
$0.19
$0.49
$0.72
$0.13
$0.32
$0.06
$0.39
$2.55
$0.30
$5.13

Nutritional Information

Quickview
380 Calories
5g Protein
20g Total Fat
42g Carbs
1% Health Score
Limit These
Calories
380k
19%

Fat
20g
32%

  Saturated Fat
12g
75%

Carbohydrates
42g
14%

  Sugar
27g
30%

Cholesterol
114mg
38%

Sodium
99mg
4%

Alcohol
0.29g
2%

Caffeine
26mg
9%

Get Enough Of These
Protein
5g
12%

Selenium
14µg
20%

Manganese
0.37mg
19%

Copper
0.29mg
14%

Iron
2mg
13%

Vitamin B2
0.21mg
13%

Phosphorus
119mg
12%

Magnesium
42mg
11%

Vitamin A
510IU
10%

Folate
39µg
10%

Vitamin B1
0.14mg
9%

Fiber
1g
8%

Zinc
0.94mg
6%

Vitamin B3
1mg
6%

Potassium
180mg
5%

Vitamin B5
0.5mg
5%

Vitamin E
0.66mg
4%

Vitamin B12
0.26µg
4%

Vitamin D
0.6µg
4%

Calcium
37mg
4%

Vitamin B6
0.05mg
3%

Vitamin K
2µg
2%

covered percent of daily need

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