Total Time
20mins
Prep 10 mins
Cook 10 mins

Choux Pastry Cases (as used for Cream Puffs) filled with a coffee liqueur cream and topped with toffee and almonds. This is enough filling for 6 large or 12 small Choux Puffs. Use home made or store bought.

Ingredients Nutrition

Directions

  1. Combine egg yolks, sugar, flour, cornflour and 1/4 cup of the milk in small bowl of electric mixer.
  2. Beat until combined.
  3. Combine remaining 1/2 cup of milk and coffee powder in saucepan and bring to the boil.
  4. Gradually add this to egg mixture while continuing to beat on medium speed.
  5. Once all is added and mixed in, pour mixture back into saucepan and stir constantly over heat until it boils and thickens.
  6. Transfer to a bowl, cover and cool to room temperature.
  7. Beat cream until soft peaks form, then lightly fold into the cold mixture.
  8. Toffee:.
  9. Combine sugar and water in a small saucepan and stir over heat without boiling until sugar is dissolved.
  10. Bring to boiling point and boil rapidly, uncovered, without stirring for 5 minutes or until golden.
  11. Remove from heat and use to top puffs.
  12. PUFFS:.
  13. Cut puffs in half and fill with the coffee cream.
  14. Top with the toffee and place on the almonds.