KitchenAid Commercial 8-Quart Bowl-Lift Stand Mixer With Bowl Guard | Onyx Black

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Mocha Cream Puffs

Makes 14 Servings

By KitchenAid

INGREDIENTS

For the filling

• 6 egg yolks
• 1/2 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 4 tablespoons cornstarch
• 2 tablespoon instant espresso granules
• 1/2 teaspoon kosher salt
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

For the choux puffs

• 1 cup water
• 1/2 cup unsalted butter
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 cup all purpose flour
• 4 large eggs

For the garnish

• 3 tablespoons (approximately) chocolate syrup
• 2 tablespoons (approximately) powdered sugar

DIRECTIONS

For the filling

Place the egg yolks, sugar, cocoa powder, cornstarch, espresso granules, and salt in a medium bowl and whisk to combine.

Heat the milk in a 1.5-Quart Saucepan over medium-low heat. Heat until small bubbles form around the edge and wisps of steam are rising from the surface.

Add the hot milk to the egg mixture, a little at a time, whisking to combine. When all the milk has been added, transfer the mixture back to the Saucepan and place over medium-low heat.

Cook the pastry cream, whisking, until thickened. Remove from heat and stir in the vanilla. Pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve. Press a layer of plastic wrap directly onto the surface, and refrigerate until completely cool (about 2 hours).

Just before serving, whip the cream on medium speed in the KitchenAid Stand Mixer, fitted with the whisk attachment, until it holds stiff peaks.  Fold the cooled pastry cream into the whipped cream. Spoon the filling into the cooled choux puffs.

For the choux puffs

Preheat the Slide-In Range to 425° F and line 2 baking sheets with parchment.

Place the water, butter, sugar, and salt in the 3-Quart Saucepan from the Stainless Steel 10-Piece Set. Cook over medium-high heat until the butter is completely melted and the mixture is simmering.

Add in the flour all at once and continue to cook, stirring for about 5 minutes, or until the dough gathers into a ball and a film begins to form on the bottom of the pot.

Transfer the mixture to the bowl of the Stand Mixer, fitted with the flat beater, and beat on medium speed.

Drop in the eggs, one at a time. Beat on medium speed, allowing each egg to become fully incorporated before adding the next (about 30 seconds to a minute).

Pipe or spoon the dough onto parchment-lined baking sheets, allowing about 3 inches in between each puff. Bake in the Slide-In Range for 30-35 minutes or until very dry looking, puffed, and deep golden brown.

For the garnish

Cool completely, then split horizontally and fill with mocha cream. Garnish with chocolate syrup and powdered sugar.