Brazilian Coffee-Infused Cream Puff Tower

Allergens

Egg, Dairy

Ingredients

• 1 cup water 1/2 cup unsalted butter 1 cup all
• purpose flour 4 large eggs 1 tablespoon instant coffee granules 1 teaspoon vanilla extract 2 cups heavy cream 1/3 cup confectioners' sugar 6 oz semi
• sweet chocolate, finely chopped 1/2 cup granulated sugar 1/4 cup unsweetened shredded coconut, toasted

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, bring water and butter to a boil. Remove from heat and stir in flour until a dough forms. Add eggs, one at a time, beating well after each addition. Stir in coffee granules and vanilla extract.
3. Pipe 1 inch rounds onto the parchment paper, spaced 2 inches apart. Bake for 25 30 minutes or until puffed and golden brown. Let cool completely on a wire rack.
4. In a large bowl, beat heavy cream until soft peaks form. Fold in confectioners' sugar.
5. Cut the bottoms off the cooled puffs to create hollow shells. Fill each shell with whipped cream, replacing tops.
6. Melt chopped chocolate and drizzle over the filled puffs. Sprinkle with caramelized sugar crystals and roasted coconut flakes.

Chef’s Insight

To caramelize sugar crystals, heat granulated sugar in a pan over medium heat until it melts and turns golden brown. Stir constantly to avoid burning.

Notes

This recipe requires advanced pastry skills and careful handling of the puffs to maintain their shape.