The recipe for classic choux, or puffs, in coffee, a typical dessert of Neapolitan pastry
In Naples, a Sunday without the so-called pasterelle is almost a heresy, so much so that almost every family tends to end their Sunday lunches, down long in themselves, with these delicious sweets of the mignon pastry.
The Neapolitan pastry offers a wide range of Easter of this kind and certainly there is plenty of choice. But one of the tastiest is it choux (or cream puffs) with coffee, dolcino traditionally prepared by the Neapolitan grandmothers for the joy of all the grandchildren.
Today we offer you the prescription of these cream puffs with a truly peculiar taste and aroma.
Ingredients
For the choux pastry:
- 125 ml of water
- 50 g butter
- 1 pinch of salt
- 75 grams of flour
- 2 eggs
- 1 yolk
- 30 grams of sugar
For the coffee custard:
- 4 yolks
- 40 gr of starch
- 100 grams of sugar
- 300 ml of whole milk
- 60 ml restricted coffee
- Vanilla or peel of half a lemon
Let's bake the coffee custard:
We prepare a good cup of coffee and, in part, we put the lemon peel or vanillin into hot milk and add the previously prepared coffee.
Meanwhile, beat the egg yolks with sugar and potato starch; add to this mixture the previously heated milk, continuing to mix with a whisk. Put everything on the fire and let it go until the cream is dense, smooth and without lumps. Let it cool well and, in the meantime, prepare the choux pastry.
We prepare choux pasta:
Put in a saucepan put the water and heat over medium heat with the sugar, butter and a pinch of salt. When the butter has melted, put the flour all at once, mix and cook until a ball of dough is formed. Turn off the heat and add the eggs and the yolk one at a time, stirring until it is absorbed, before adding the next one.
At this point we bake the choux pastry forming loaves using the pastry bag or spoonfuls. We will form our cream puffs on a baking sheet lined with parchment paper, spreading them apart, because they will inflate in the oven. Bake in preheated oven at 190 ° for about 10 minutes.
As soon as they are ready and cooled they can be filled with the cooled coffee cream and with an icing obtained by mixing a little coffee confined to icing sugar.
