Hungarian Heritage Review, 1991 (20. évfolyam, 1-11. szám)
1991-08-01 / 8. szám
MOCHA CREAM PUFFS 12 to 16 puffs 1 portionPateaChoux (nextpage) 1 egg, separated 2 cups heavy cream 4 to 6 tablespoons fine granulated sugar 2V2 to 3 tablespoons instant coffee 3 to4 tablespoons powdered sugar Preheat the over to 4250. With a pastry bag, press the dough onto a cookie sheet in portions the size of a walnut or, if desired, the size of a small egg. Beat the egg yolk lightly. With a fine pastry brush, coat the top of each puff with the egg yolk. Bake the puffs 25 minutes. Reduce the heat to 3500 and bake an additional 20 to 25 minutes, or until a tester, when inserted, comes out almost dry. Cool and split in half. Whip the heavy cream slowly, adding all the granulated sugar except 1 tablespoon, until it forms stiff peaks. Combine the remaining 1 tablespoon sugar with IV2 to 2 tablespoons of the instant coffee. Sprinkle this sugar-coffee mixture over the top of the whipped cream, distributing as evenly as possible. Gently fold together. With a pastry bag fitted with a star tube, divide the whipped cream among the puffs. Refrigerate. In a small bowl or a round-bottomed coffee cup, mix the egg white, powdered sugar, and the remaining 1 tablespoon instant coffee until it turns into a light brown, shiny "royal" sugar icing. Dribble the icing over the top halves of the puffs. Let it dry at room temperature. Place the tops on the cream-filled bottoms. Serve. CHEF'S SECRET: This is the classic way to serve cream puffs. If you wish, you can omit the icing and sprinkle powdered sugar or a mixture of powdered sugar and instant coffee over the tops. Sometimes, with certain brands of instant coffee, you may get dark specks in the whipped cream. I am afraid there is not too much you can do to prevent this. It is best, as a precaution, to dilute the instant coffee in a few teaspoons of brandy. 52 HUNGARIAN HERITAGE REVIEW AUGUST 1991
