Chilled Irish coffee with cream puff

Instructions

Make choux pastry.

1. Preheat the oven to 355ºF (180ºC).
2. Sift the flour, set aside.
3. In a saucepan, pour the water along with the milk, salt, sugar and butter. Place at medium heat and leave to boil.
4. Once the mixture has boiled, remove from the heat and stir in the flour. Remove with a spoon/spatula at a fast and continuous speed.
5. We'll get a ball of compact dough that we'll have to dry out. Replace at medium heat, stirring constantly.
6. We will notice that the dough clings to the base, in total we leave it 2 minutes without stopping stirring. The degree of drying of the dough will depend on the quantity of eggs that it admits, we see it next.
7. Transfer the dough to a large bowl and leave to cool lightly.
8. Add the first egg and stir until it is homogenized, so that the dough can also take air and then influence what the dough can raise during cooking.
9. Add the next egg and mix until completely combined. If the dough is too dry and does not have the right consistency, add a little more egg. In the notes I detail how to do it. The consistency should be as seen in the video and I'll explain in the notes.

Bake.

1. Prepare the pastry bag with a 2 cm diameter smooth tipe.
2. Put the dough in a tray previously lined with baking paper, forming small piles.
   
3. Place in the oven at medium height.
4. After the first 10-15 minutes, let's observe that they are swelling up and we open the door of the oven so that the steam can escape for 3-4 seconds and we close them again leaving them 30 more minutes. They will take a golden color on the surface.
5. Once the baking time is over, turn off the oven and let it stand inside with the door ajar for 5-10 minutes.
6. Remove and let cool completely on a rack.
   

Prepare the cream for the filling of the choux pastry.

Before we get ready to whip the cream we must make sure of two things:

• Cream must be cold 24 hours before used it.
• The bowl in which we are going to make whipped cream must be cold. I recommend to use one aluminium bowl and freeze 20 minutes before beat it.

1. Pour heavy cream into freeze bowl and beat with an electric mixer into low speed.
2. Once cream is becoming to form stiff peaks, add sugar little by little stirring the whole time. Increase speed gradually but without reaches high one. Ideally use medium speed.
3. Before finish to beat the cream, add vanilla extract along  and beat until get a perfect whipping cream. Be sure not to over-beat, otherwise cream will become lumpy and butter-like.
4. Cover with plastic wrap and chill until used it.

Prepare the cream for the Irish coffee.

1. Follow the same steps we took to whip the cream for the filling, but without whipping it up at all. The consistency should be how you see the video.
2. Cover the bowl with film and refrigerate it until the moment we are going to use it.

Fill the puffs.

1. Put the whipped cream in a pastry bag with a star tip.
2. Using a knife, cut the petit choux in half without reaching the end.
3. Fill generously.
4. Reserve in the fridge while we prepare the coffee.
   

Make Irish coffee.

1. Make the coffee that we like the most. In my case I do it in the coffeemaker, freshly ground. Add the muscovado sugar and stir until it dissolves completely.
2. Fill a glass with ice to our liking.
3. Pour the whiskey with the coffee. Stir to combine.
4. Rectify the amount of ice if desired.
5. Decorate the surface with the semi-whipped cream until you reach the edge of the glass.
6. Sprinkle with nutmeg and decorate with a petit choux. If we wish, we can have a little chocolate coating on the petit choux.
7. Serve immediately.
   

Notes

• In case we need to add more egg: Beat it in a bowl and integrate it little by little observing the consistency of the dough. The texture must be: The ideal point of the dough is when we insert a finger/spoon in it, we go up carefully and when we turn our hand to place it in a vertical position, the peak of the dough makes a "hook" instead of remaining firm.
• It is very important not to overdo the amount of egg because the dough would then become too liquid and lose its shape on the oven tray after it has been brushed. In this case, it wouldn't do us any good. But we could use it to make fried buns.
• Keep in mind that it is a dough that grows during baking, so we must leave space between each piece.
• The petit choux can be kept in perfect condition, filled and refrigerated, in an airtight container for 2 days.
• The quantities of coffee can always be adjusted to our taste, whether sugar, whisky or coffee. The important thing is that you enjoy it.
  

Archivado en

• Coffee
• Nutmeg
• Whipped Cream
• Whiskey