RECIPES

Vietnamese Iced Coffee California Cheesecake Puffs

Print

INGREDIENTS:

Choux:
196 grams Real California milk
196 grams water
172 grams Real California butter
9 grams salt
20 grams sugar
300 grams bread flour
128 grams pastry/cake flour
500 grams eggs
Craquelin:
255 grams Real California butter
300 grams flour
300 grams sugar
White fat-based color, as needed
Filling:
480 grams Real California Heavy Cream #1
2 vanilla beans, scraped
40 grams glucose
110g sugar
9 sheets of gelatin, silver 180 bloom
3 grams salt
300 grams white chocolate
480 grams Real California Heavy Cream, #2
250 grams package Real California cream cheese
250 grams Real California Whipping Cream, #3
68 grams powdered instant coffee
Chocolate Sauce:
300 grams chocolate
400 grams Real California cream
:Vietnamese Cuisine, Coffee, Cheesecake, Global Dessert, Milk, Butter, Heavy Cream, Whipping Cream

PER ORDER:

20 tasting size portions

DIRECTIONS:

To prepare the Choux: Bring water, milk, butter, salt and sugar to a boil. Add sifted flours at once.

Gelatinize starches. Add to mixer.

Emulsify eggs and add in 4 batches. Pipe into 2 oz molds and freeze.

Top with large round of craquelin (see below) and bake from frozen at 325°F until done, approximately 30-40 minutes.

To prepare the Craquelin: Paddle butter until soft.

Add sugar and flour, do not incorporate air.

Add white food color (fat-based or titanium dioxide). Sheet to #3 between parchment or silpat.

Cut so that the craquelin will cover the entire choux bun. Freeze before applying to frozen unmolded choux.

Center precisely, check from all angles.

To prepare the Filling: Bloom gelatin.

Scald #1 cream with powdered coffee, vanilla, sugar and glucose.

Add bloomed gelatin.

Strain over white chocolate, emulsify with a stick blender. Add cream #2 and emulsify.

Chill overnight.

Whip cream cheese until fluffy. Add filling and whip until light.

Fold in cream #3 that has been whipped.

To prepare the Chocolate Sauce: Bring the cream to a simmer.

Make a sauce by pouring the hot cream over the dark chocolate and stirring gently until melted. Keep warm until serving. Leftover sauce can be refrigerated and rewarmed.

Assembly: Pipe Cream Filling into the Choux buns. Decorate with a little of the filling, and serve on a pool of the chocolate sauce.

Recipe developed by Chef Barbara Alexander

Browse By This Recipe's Dairy Ingredients:

To create a better experience for you, this website uses cookies and similar technologies to understand how you use our website,  To learn more about the technologies used and your choices, please read our Cookie Notice.   By clicking “Accept” you consent to our use of cookies.

Contact Us

Contact Us
Would you like to receive our email newsletters that provide exclusive information to new recipes, contest information, and more?
California Milk Advisory Board
2156 W. Grant Line Road, Suite 100
Tracy, CA 95377
(209) 883-6455
Skip to content