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    Coffee Puffs with Yuzu Filling

    DIFFICULTY
    1H50m

    A delicious dessert, waiting to be discovered.
    Ingredients
    FOR THE CHOUX PASTRY (FOR THE CREAM PUFFS)
    • 5 eggs
    • 10.6 oz sieved flour
    • 5.30 oz butter
    • 27 cup water salt
    FOR THE CUSTARD
    • 1.7 oz Qualità Oro coffee beans
    • 8 egg yolks
    • 3.5 oz sugar
    • 1.7 oz corn starch
    • 4 liter milk
    FOR THE WHIPPED CREAM
    • 1 cup yuzu juice (or other citrus)
    • 0.27⁄64 cup liquid cream
    Preparation
    Choux pastry

    Boil the water and the butter in a saucepan then add the flour. Cook over a low heat. Add a pinch of salt. When the mixture comes away from the sides of the saucepan, take it off the stove and add the eggs one by one, stirring until smooth. Put the dough into a piping bag and squeeze the puffs onto a baking tray. Cook at 180°C for 15-20 minutes. Check them regularly, without opening the oven door.

    The custard

    Boil the milk with the chopped Qualità Oro coffee beans. In a bowl, whisk the 8 yolks with sugar for 4 minutes until they turn a whitish color. Add the corn starch, stir and then pour in the hot milk. Put it all back into the saucepan and simmer the mixture for a further 3–4 minutes. Pour into a bowl through a sieve to obtain an extremely smooth cream. Cool and then refrigerate.

    The whipped cream

    Whip the liquid cream with the yuzu juice. Add a pinch of sugar if needed, and let it rest in the refrigerator. Once the puffs are cooked, pierce the bases with a spoon handle to fill them, using a piping bag, with the coffee custard.

    The presentation

    Decorate the puffs with whipped cream instead of icing. Dust with ground Qualità Oro coffee.

    Method

    For the choux pastry

    Boil the water and the butter in a saucepan then add the flour. Cook over a low heat. Add a pinch of salt. When the mixture comes away from the sides of the saucepan, take it off the stove and add the eggs one by one, stirring until smooth. Put the dough into a piping bag and squeeze the puffs onto a baking tray. Cook at 356°F for 15-20 minutes. Check them regularly, without opening the oven door.

     

    For the custard

    Boil the milk with the chopped Qualità Oro coffee beans. In a bowl, whisk the 8 yolks with sugar for 4 minutes until they turn a whitish color. Add the corn starch, stir and then pour in the hot milk. Put it all back into the saucepan and simmer the mixture for a further 3–4 minutes. Pour into a bowl through a sieve to obtain an extremely smooth cream. Cool and then refrigerate.

     

    For the whipped cream

    Whip the liquid cream with the yuzu juice. Add a pinch of sugar if needed, and let it rest in the refrigerator. Once the puffs are cooked, pierce the bases with a spoon handle to fill them, using a piping bag, with the coffee custard.

     

     

    Presentation

    Decorate the puffs with whipped cream instead of icing. Dust with ground Qualità Oro coffee.

     

     

    The ideal coffee for this recipe

    Qualità Oro

    Sweet and aromatic

    Qualità Oro's intense aroma makes it perfect for true coffee connoisseurs. Launched in 1956, it has been handed down from father to son for over 60 years. A true connoisseur's coffee, for those who love to savor the qualities of a fine blend, every day.

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