I have been making cream puffs for as long as I can remember. I usually use vanilla cream to fill them and chocolate ganache to top them. Coffee cream, though? Seriously, folks, sounds like breakfast to me!
Pate a choux can pose a few issues to make so don’t be discouraged. Just keep whipping and don’t hesitate to use your mixer.
Leave your comments with any tips you have about making pate a choux, making the cream, or tricks you learned while making this recipe. This is the place to ask any questions you have about the recipe, ingredients, process, or tools needed. Anything we can share with one another will only make our experience of cooking together that much better!