Anniversary Cream Puffs October 11, 2017 by Jill Foucre Leave a Comment Anniversary Cream Puffs 2017-10-11 12:45:29 Print For the Puffs 1 cup milk ¼ pound butter (1 stick) Pinch Kosher salt 1 cup flour 4 eggs For the Cream 5 egg yolks, room temperature ¾ cup of sugar 3 tablespoon of cornstarch 1 ½ cups of scalded milk ½ teaspoon of vanilla 1 teaspoon of Cognac 1 tablespoon of butter 1 tablespoon of heavy cream For the Chocolate Sauce ½ cup of heavy cream 12 ounces of semisweet chocolate chips 2 tablespoons of honey 2 tablespoons of prepared coffee Instructions Heat the oven to 425 degrees. Heat the milk, butter, and salt over med. heat until scalded. When the butter is melted, add the flour all at once and beat it with a wooden spoon until the mixture comes together and forms a dough. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with a steel blade. Add the eggs and pulse until the eggs are incorporated into the dough and the mixture is thick. Make 1 1/2” wide x 1” high mounds onto a parchment lined baking sheet. (Use either a piping bag, 2 spoons or a 1 ½” scoop). Smooth with wet fingers. Bake for 18-20 min., or until lightly browned, then turn off the oven and allow them to sit for another 10 min, until they sound hollow when tapped on the bottom. Remove from oven and make a small slit in the side of each puff to allow the steam to escape. Set aside to cool. In the bowl of an electric mixer, beat the egg yolks and sugar on med-high speed for 4 min. Reduce to low and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture back into the pan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5-7 min. If the custard comes to a boil and appears curdled, switch to a whisk and beat vigorously. Cook, whisking constantly for another 2 min; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter and heavy cream. Pour the custard though a sieve into a bowl. Place some plastic wrap directly on the custard and refrigerate until cold. Place the cream and chocolate chips in a bowl set over simmering water and stir just until the chocolate melts. Add the honey and coffee and stir until smooth. Set aside. For serving, cut each puff in half, fill with a spoonful of cream, replace the top, and drizzle with slightly warm chocolate sauce. Notes Recipe courtesy of Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/