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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:21%

Spoonacular Score: 21%

 

Cream Puffs with Espresso Cream Fil might be just the side dish you are searching for. This recipe makes 6 servings with 381 calories, 6g of protein, and 21g of fat each. For 86 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up cocoa, butter, powdered sugar, and a few other things to make it today. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 22%. This score is rather bad. Try Espresso Cream Puffs, Chocolate Cream Puffs with Whipped Cream & Strawberries | Happy Birthday Becca, and Chocolate-Espresso Lava Cakes with Espresso Whipped Cream for similar recipes.

Ingredients

Servings:
0.25 tsps
0.25 tsps almond extract
almond extract
0.25 cups
0.25 cups butter
butter
3
3  eggs
eggs
0.75 cups
0.75 cups flour
flour
0.25 cups
0.25 cups heavy cream
heavy cream
2 tsps
2 tsps instant espresso
instant espresso
1 cup
1 cup powdered sugar
powdered sugar
4 oz
4 oz semisweet chocolate
semisweet chocolate
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 cups butter
0.25 cups
butter
3  eggs
3
eggs
0.75 cups flour
0.75 cups
flour
0.25 cups heavy cream
0.25 cups
heavy cream
2 tsps instant espresso
2 tsps
instant espresso
1 cup powdered sugar
1 cup
powdered sugar
4 oz semisweet chocolate
4 oz
semisweet chocolate
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
stand mixer
stand mixer
microwave
microwave
sauce pan
sauce pan
stove
stove
toothpicks
toothpicks
skewers
skewers
whisk
whisk
bowl
bowl
oven
oven
baking paper
baking paper
baking pan
baking pan
stand mixer
stand mixer
microwave
microwave
sauce pan
sauce pan
stove
stove
toothpicks
toothpicks
skewers
skewers
whisk
whisk
bowl
bowl
oven
oven


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 instant espresso
1 cup powdered sugar
4 ounces semisweet chocolate
1 teaspoon vanilla extract
Price
$0.19
$0.49
$0.72
$0.12
$0.32
$0.06
$0.39
$2.55
$0.30
$5.13

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • Don't despair if you don't have powdered sugar on hand. All you need is granulated sugar and a good blender. Pour in the granulated sugar and blend at a high speed until you have a powder.

Disclaimer

Nutritional Information

Quickview
381 Calories
5g Protein
20g Total Fat
42g Carbs
2% Health Score
Limit These
Calories
381
19%

Fat
20g
32%

  Saturated Fat
12g
75%

Carbohydrates
42g
14%

  Sugar
26g
30%

Cholesterol
116mg
39%

Sodium
107mg
5%

Alcohol
0.29g
2%

Caffeine
26mg
9%

Get Enough Of These
Protein
5g
12%

Selenium
13µg
20%

Manganese
0.37mg
19%

Copper
0.29mg
14%

Iron
2mg
13%

Vitamin B2
0.21mg
12%

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
178mg
5%

Vitamin B5
0.5mg
5%

Vitamin E
0.68mg
5%

Vitamin B12
0.26µg
4%

Vitamin D
0.65µg
4%

Calcium
37mg
4%

Vitamin B6
0.05mg
3%

Vitamin K
2µg
2%

covered percent of daily need

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