Iced Coffee Cream Choux Recipe

Ingredients

• 350 g choux pastry
• 1 beaten egg, to glaze
• 150 g Chantilly cream

• 450 g crème pâtissière
• 3 crème pâtissière

• 250 g white fondant for millefeuille (or 250 g white icing + 30–40 ml boiling water)
• 2 teaspoons coffee extract, to taste

1. Make the crème pâtissière, and rest in the fridge for 2 hours.
2. Make the choux pastry, up to step 6.
3. On a non-stick baking tray, pipe the choux pastry in staggered rows into domes 4 cm in diameter, 6 cm apart for the bases, and 2 cm domes, 3 cm apart for the tops to allow them to spread. Brush them with beaten egg and bake for 15 minutes at 200°C/400°F/Gas Mark 6 with a ramekin filled with boiling water (80 ml) at the bottom of the oven without opening the oven door otherwise the choux will collapse. Transfer the tops to a cooling rack and put the bases back in the oven for 15 minutes at 160°C/325°F/Gas Mark 3. Cool on a wire rack.
4. Whisk the crème pâtissière in a bowl and flavour it with the coffee extract. Fill a piping bag fitted with a small round nozzle.
5. With the tip of a knife, make a hole at the bottom of each choux and fill with the coffee crème pâtissière.
6. For the coffee icing, warm up the white fondant (36–37°C) in the microwave, for 1 minute at medium power. Alternatively, put the white icing in a bowl and warm it (35–40°C) in the microwave at medium power. Put it in the bowl of an electric mixer fitted with a paddle, work the white icing and hot water until the mix softens and becomes runny. Flavour with the coffee extract.
7. Glaze the choux by dipping them into the warm coffee icing. Leave to crystallize at room temperature for 15 minutes. Warm up the coffee icing in the microwave for 30 seconds and build up the choux, using a little bit of icing to stick the bases and tops together. Set in the fridge.
8. Make a Chantilly cream and use to decorate the iced coffee cream choux.