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Prep Time: 4 Minutes Cook Time: 45 Minutes |
Ready In: 49 Minutes Servings: 24 |
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From Cooking Light Ingredients:
1 cup flour |
2 teaspoons sugar |
1/4 teaspoon salt |
1 cup nonfat milk |
2 tablespoons butter or 2 tablespoons margarine |
1 tablespoon instant espresso powder or 2 tablespoons instant coffee granules |
2 eggs |
1 egg white |
cooking spray |
1/2 teaspoon unflavored gelatin |
1 tablespoon water |
3/4 cup nonfat milk |
6 tablespoons sugar |
2 tablespoons cornstarch |
1/2 teaspoon vanilla extract |
1/8 teaspoon salt |
2 egg yolks |
3/4 cup frozen fat-free whipped topping, thawed |
powdered sugar (optional) |
Directions:
1. Preheat oven to 400°.
2. CREAM PUFFS: Combine flour, 2 teaspoons sugar, and 1/4 teaspoon salt; set aside.
3. Combine 1 cup milk, butter, and espresso granules in a large saucepan; bring to a boil.
4. Reduce heat to low; add flour mixture, stirring well until mixture is smooth and pulls away from sides of pan.
5. Remove mixture from heat.
6. Add eggs and egg white, 1 at a time, beating well with a wooden spoon until smooth.
7. Drop the dough by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray.
8. Bake for 10 minutes.
9. Reduce oven temperature to 350°; bake an additional 10 minutes or until browned and crisp.
10. Remove from oven; pierce the side of each cream puff with the tip of a sharp knife.
11. Turn oven off; let cream puffs stand in partially closed oven for 20 minutes.
12. Remove from baking sheet; cool completely on a wire rack.
13. PASTRY CREAM: Sprinkle gelatin over water in a small bowl; set aside.
14. Combine 3/4 cup milk and next 5 ingredients (milk through egg yolks) in a medium saucepan.
15. Place over low heat; cook until warm, stirring constantly.
16. Stir in gelatin mixture; cook over medium heat until thick (about 8 minutes), stirring constantly.
17. Remove from heat.
18. Place pan in a large ice-filled bowl; let stand 15 minutes or until room temperature (do not allow mixture to set).
19. Remove pan from ice.
20. Gently whisk in whipped topping.
21. Cover and chill 4 hours or until thick.
22. Cut tops off cream puffs; fill each cream puff with 1 tablespoon filling. Sprinkle with powdered sugar, if desired.
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