Coffee Toffee Puffs

"Choux Pastry Cases (as used for Cream Puffs) filled with a coffee liqueur cream and topped with toffee and almonds. This is enough filling for 6 large or 12 small Choux Puffs. Use home made or store bought."
 
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Ready In:
20mins
Ingredients:
11
Yields:
6 large puffs
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ingredients

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directions

  • Combine egg yolks, sugar, flour, cornflour and 1/4 cup of the milk in small bowl of electric mixer.
  • Beat until combined.
  • Combine remaining 1/2 cup of milk and coffee powder in saucepan and bring to the boil.
  • Gradually add this to egg mixture while continuing to beat on medium speed.
  • Once all is added and mixed in, pour mixture back into saucepan and stir constantly over heat until it boils and thickens.
  • Transfer to a bowl, cover and cool to room temperature.
  • Beat cream until soft peaks form, then lightly fold into the cold mixture.
  • Toffee:.
  • Combine sugar and water in a small saucepan and stir over heat without boiling until sugar is dissolved.
  • Bring to boiling point and boil rapidly, uncovered, without stirring for 5 minutes or until golden.
  • Remove from heat and use to top puffs.
  • PUFFS:.
  • Cut puffs in half and fill with the coffee cream.
  • Top with the toffee and place on the almonds.

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RECIPE SUBMITTED BY

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