Cream Puffs with Espresso Pastry Cream

surlatable.com

Marcia N

subheading: Pâte à choux:

1 stick (4 ounces) unsalted butter, cut into ½-inch pieces

1 cup (8 ounces) water

¼ teaspoon sea salt

1 cup (4 ¼ ounces) unbleached all-purpose flour

4 large eggs, plus 1 more as needed

1 large egg, lightly beaten, for egg wash

subheading: Espresso Pastry Cream:

2 cups whole milk

½ cup granulated sugar

2 teaspoons vanilla bean paste or extract

Pinch of kosher salt

2 tablespoons espresso powder

4 large egg yolks

¼ cup cornstarch

2 tablespoons unsalted butter, cut into ½” cubes

subheading: Chocolate glaze:

1 cup chopped semi-sweet chocolate

½ cup heavy whipping cream

Confectioners’ sugar, for dusting

Directions at surlatable.com

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