pour 6 à 8 personnes
- 25 cl. strong coffee
- 80 gr. butter
- 4 large or 5 small eggs
- 1 egg yolk
- 250 gr. flux
- 25 cl. cream coffee cake
- 1 tsp. tablespoon powdered sugar
- 1 tsp. Coffee coffee extract
- 1 pinch of salt
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40 mn. |
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30 mn. 180°C.(th.6)/400-425 °F |
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- Preheat oven to 180 ° C. (th.6)
In a saucepan, put the coffee, sugar and butter into small pieces. Bring to the boil, everything must be melted.
- Remove from heat and add all at once sifted flour. Work quickly with a wooden spoon until a dough is smooth and homogeneous.
Put the saucepan on the fire and let heat for 20 seconds, while continuing to stir. Then remove from heat and let cool a bit before you incorporate the eggs one by one (add the next egg when the previous is amalgané). The dough should be soft but not too soft.
- Using a piping bag, drop the dough into sticks as big as your finger on the plate of buttered oven, lightly brush each flash of egg yolk. Bake at half height, for 30 minutes.
Then let cool lightning. On each flash, make an incision on one side and through this small opening, filled each flash cream coffee cake, using a piping bag. (To prepare pastry cream to coffee, add the cold milk before boiling, 2 tablespoons. Tablespoons very strong coffee).
- Make cool the building and incorporate it coffee extract. Cover the flashes of the frosting and leave taken.
French