Take a walk down memory lane with these light fluffy puffs. Fill with silky coffee cream and drizzle over toffee – it will set into a thin golden crust.
Try your hand at making the toffee threads – it just takes a little practice. If the toffee gets hard again, just warm gently and have another go.
- 30g butter
- ½ cup water
- ½ cup flour
- 2 eggs
- 200g crème fraiche
- ¾ tsp instant coffee powder, plus 2 tsp hot water
- 1 tbsp icing sugar
- ½ cup caster sugar
- ¼ cup water
1 Preheat the oven to 180oC fan bake. Line 2 trays with baking paper. Combine butter and water in a medium saucepan and stir until melted. Bring to the boil, then add flour and stir briskly until the mixture leaves the side of the bowl and forms a clean ball. Transfer to the food processor and, with the motor running, add the eggs one at a time until the mixture becomes thick, smooth and shiny. Transfer to a piping bag and pipe small 5cm lengths onto the lined trays. Using wet fingertips, smooth down any peaks or pointed ends. Bake for 10 minutes, then reduce heat to 150oC and bake a further 10-15 minutes until golden and hollow feeling. Remove from the oven and pierce the bottom to let out any steam. When completely cold, cut in half horizontally and pipe with coffee cream.
2 For coffee cream, whisk crème fraiche, coffee mixed with water and icing sugar until smooth. Arrange on a foil lined tray.
3 For toffee, place sugar in the centre of a medium saucepan and pour water around the outside of the sugar, set over a medium heat and swirl pan occasionally. Simmer for 5-8 minutes until caramelised and golden brown. Remove from heat and carefully spoon over coffee puffs. Cool any remaining toffee for 3-4 minutes, test with a fork until the toffee pulls into fine strands. Arrange the puffs on a stand and decorate with the pulled toffee.