- 1 quantity of choux pastry
- 1 1/2 quantities of creme patissiere with1 T. instant coffee added to the milk when making the custard
- 1/2 quantity of creme Chantilly
- I cup confectioners' sugar, sifted
- 1 t. instant coffee
- 3 T. boiling water
Line several baking sheets with baking parchment paper. Put the choux pastry into a pastry bag fitted with a 1/2 inch plain tip. Pipe 12 buns, about 2 inches in diameter, onto the baking sheets, spacing them well apart. Then pipe another 12 smaller buns, about 1 1/2 inches in diameter. Bake the buns, with the small ones placed below the larger ones, in a preheated 425 degree oven for about 35 minutes until they are well risen, golden brown and crisp. Remove from the oven and pierce underneath to allow the steam to escape. Return the buns to the oven for 5 minutes to dry out completely. Transfer to a wire rack to cool.
Put the coffee-flavored creme patissiere into a pastry bag fitted with a 1/4 inch plain tip. Fill all the buns with the creme patissiere, piping it in through the hole made in the bottom. Place the buns, spaced well apart, on a wire rack. Place the rack over a tray or large plate.
To make the icing, put the confectioners sugar into a bowl and make a well in the center. Dissolve the coffee granules in the boiling water, then add to the sugar and mix together to form a smooth, shiny icing that will coat the back of the spoon. Spoon the icing evenly over each choux bun, then leave until completely set before fitting together.
Whip the cream Chantilly until thick enough to pipe, then fill a pastry bag fitted with a large star tip. Pipe a rosette on top of each large choux bun, then carefully place the smaller buns on top of the cream, pressing gently in the cream to secure.
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Source: Harrods Book of Cakes and Desserts
Submitted By: Jan Larson