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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Cream puffs never go out of style, but we added espresso powder to give these a new flavor. To lighten them, we decreased the butter in the puffs and used fat-free milk. We also added gelatin and whipped topping to the pastry cream for an incredibly light and creamy filling that holds up well. Ingredients:
1 cup all-purpose flour |
2 teaspoons sugar |
1/4 teaspoon salt |
1 cup fat-free milk |
2 tablespoons butter or stick margarine |
1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules |
2 large eggs |
1 large egg white |
cooking spray |
1/2 teaspoon unflavored gelatin |
1 tablespoon water |
3/4 cup fat-free milk |
6 tablespoons sugar |
2 tablespoons cornstarch |
1/2 teaspoon vanilla extract |
1/8 teaspoon salt |
2 large egg yolks |
3/4 cup frozen fat-free whipped topping, thawed |
powdered sugar (optional) |
Directions:
1. Preheat oven to 400°.
2. 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 mixture, stirring well until mixture is smooth and pulls away from sides of pan. Remove mixture from heat. Add eggs and egg white, 1 at a time, beating well with a wooden spoon until smooth.
3. Drop the dough by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray. Bake at 400° for 10 minutes. Reduce oven temperature to 350°; bake an additional 10 minutes or until browned and crisp. Remove from oven; pierce the side of each cream puff with the tip of a sharp knife. Turn oven off; let cream puffs stand in partially closed oven for 20 minutes. Remove from baking sheet; cool completely on a wire rack.
4. To prepare pastry cream, sprinkle gelatin over water in a small bowl; set aside. Combine 3/4 cup milk and next 5 ingredients (milk through egg yolks) in a medium saucepan. Place over low heat; cook until warm, stirring constantly. Stir in gelatin mixture; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat. Place pan in a large ice-filled bowl; let stand 15 minutes or until room temperature (do not allow mixture to set). Remove pan from ice. Gently whisk in whipped topping. Cover and chill 4 hours or until thick.
5. Cut tops off cream puffs; fill each cream puff with 1 tablespoon filling. Sprinkle with powdered sugar, if desired.
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