Coffee Pineapple Cream Puffs
Crisp coffee-pineapple pastry encases a fluffy puff filled with rich coffee cream pudding.
Ingredients
Powdered sugar
100 g
Unsalted butter (for pineapple topping)
140 g
Salt (for pineapple topping)
1/4 tsp
Egg (about 1, for pineapple topping)
50 g
Bread flour (for pineapple topping)
180 g
Instant coffee powder (for pineapple topping)
2 tsp
Water (for choux pastry)
60 ml
Fresh milk (for choux pastry)
65 ml
Unsalted butter (for choux pastry)
75 g
Bread flour (for choux pastry)
100 g
Eggs (for choux pastry)
150~160 g
Butter for brushing
to taste
Coffee cream pudding filling
to taste
Instructions
1
Make the pineapple topping dough
Combine powdered sugar, unsalted butter, and salt in a mixing bowl and beat until well blended.
2
Make the pineapple topping dough
Add the egg and mix until evenly incorporated.
3
Make the pineapple topping dough
Sift in 180 g bread flour and instant coffee powder, then fold with a rubber spatula until fully combined to form the coffee pineapple dough.
4
Chill the pineapple topping
Wrap the coffee pineapple dough in plastic wrap and freeze for about 2 hours.
5
Make the choux batter
Place the water, fresh milk, and 75 g unsalted butter in a saucepan and heat over low heat until boiling, then remove from heat.
6
Make the choux batter
Sift in 100 g bread flour and stir with a wooden spoon to form a dough. Return to low heat and continue stirring until a thin white film forms on the bottom of the pan, then remove from heat.
7
Make the choux batter
Add the beaten eggs gradually in small portions, stirring until the batter falls slowly in a thick ribbon from the lifted spoon. Transfer the finished choux dough into a piping bag.
8
Pipe the puffs
Preheat the oven to 200°C. Line a baking sheet with foil, brush with a little butter, then pipe 6 puffs onto the sheet. Dip a finger in water and gently press down any pointed peaks.
9
Assemble
Remove the chilled coffee pineapple dough, divide into 10 g portions, roll into balls, flatten, and place on top of each puff. Bake in the oven.
10
Cool
Take the baked puffs out, place on a wire rack to cool, then slice a horizontal opening across the middle.
11
Fill
Pipe the coffee cream pudding filling into the puffs, chill, and serve.
