Cream puffs with brownie, coffee foam and dulce de leche. Oh wow these cream puffs were so good, and when I shared a video of them on Instagram, there were so many who wanted to have the recipe. The bottom of the cream puffs is a gooey brownie base, the foam is with coffee and then they are coated with milk chocolate. And the best part of the cake is the caramel in the middle. Really a good combination. It takes just a little patience to make cream puffs, but it is a really nice process. I have made cream foam a lot of times, especially when I have baked my very popular brownie cream puff cake. There is at least a little to start on the weekend. Enjoy!
Cream puffs with brownie, coffee and dulce de leche
IngredientsCream puffs ( approx. 16-18 pieces): Brownie:
Turn on the oven at 190 C hot air. Melt the butter and set it aside. Beat eggs, sugar and brown sugar light and airy. Melt the chocolate in a bowl over a water bath or at low heat in the microwave and then let it cool slightly. Pour the chocolate into the egg mass and whip well. Mix flour and baking soda in a bowl and aim it in the dough and turn it around. Finally whip the melted butter in the dough and whisk to a smooth dough. Pour the dough into a mold (25 × 35 cm) covered with baking paper. Bake the cake for approx. 30 minutes. Let it cool down completely. This bottom can advantageously be baked one day in advance. Stick the cake out to round bottoms with a round sticker.
Cream puff foam with coffee:
Boil sugar (200 g), glucose syrup, water, vanilla and coffee in a thick-bound pan until it reaches 117 ° C. Whisk egg whites white and airy and add sugar (50 g) and whisk to a meringue. When the sugar syrup is ready, it is poured into the egg whites in a little at a time while whipping at high speed. Now whip it all together for approx. 20 minutes. Pick up the cream foam in a piping bag and make the pattern you want on the small brownie bottoms.
Dulce de leche:
Stir the caramel together with salt and place it in a piping bag with a pointed fill tulle eg. this (* advertising link). Fill in the caramel into the center of the cream puff foam. Cool the cream puffs while you temperate the chocolate.
Chop the chocolate (unless it is in drops) and pick it up in a bowl with cocoa butter. Give the chocolate 30 sec. in a microwave. Do this a few times until the chocolate begins to melt. Now give the chocolate 10 sec. of two turns or until the chocolate is 33 C. Pour the melted chocolate into a wide glass or in a deep bowl and gently dip the cold cream puffs into the chocolate. Let them stand cool until the chocolate is solidified.Bon appetite!