Cooking Tree's Coffee Cookie Choux

Name: Cooking Tree's Coffee Cookie Choux
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Korean
Ingredients: Cookie: 35g unsalted butter, 25g sugar, 2g coffee essence, 35g cake flour; Choux: 30g unsalted butter, 1g salt, 35g water, 35g milk, 2g instant coffee powder, 45g cake flour, 75g eggs (whole); Cream: 20g warm whipping cream, 2g instant coffee powder, 180g whipping cream, 23g sugar

A home-baked dessert with a crisp cookie crackle topping and a choux filled generously with subtle, smooth coffee whipped cream

1 hr 30 min Difficulty Hard Snacks & desserts

Main ingredients

unsalted butter cake flour instant coffee powder milk eggs whipping cream

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unsalted butter cake flour instant coffee powder milk eggs whipping cream

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Cooking Tree's Lemon Cream Cookie Choux

Lemon cream cookie choux filled with a tangy lemon glaze and a rich, smooth lemon custard cream.

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Cooking Tree's Crunchy Cookie Choux

A dessert cookie choux with a crispy cookie topping and a nutty sugar layer for an extra crunchy texture.

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Ingredients needed 4 servings

Cookie: 35g unsalted butter, 25g sugar, 2g coffee essence, 35g cake flour
Choux: 30g unsalted butter, 1g salt, 35g water, 35g milk, 2g instant coffee powder, 45g cake flour, 75g eggs (whole)
Cream: 20g warm whipping cream, 2g instant coffee powder, 180g whipping cream, 23g sugar

Recipe

Mix unsalted butter, sugar, coffee essence, and cake flour, spread thinly, then chill in the refrigerator to firm up the cookie dough.
In a saucepan, bring unsalted butter, salt, water, milk, and coffee powder to a boil, then mix in the cake flour and cook, stirring, to make the choux pastry.
Let the cooked choux pastry cool slightly, then gradually add the beaten eggs, mixing until smooth and the right consistency.
Pipe the choux pastry into rounds using a piping bag, and place a round-cut piece of cookie dough on top of each.
Bake in a preheated oven at 190°C for 15 minutes, then lower the temperature to 165°C and bake for another 20 minutes. Let cool.
Dissolve the coffee powder in the warm whipping cream and let it cool, then whip together with the whipping cream and sugar to make the coffee cream.
Make a hole in the bottom of each cooled choux and fill generously with the coffee cream to finish.

Make the cookie dough and chill it in the refrigerator until firm.
In a saucepan, combine milk, butter, coffee, flour, and eggs to make the choux pastry, top with the cookie dough, and bake.
Make the coffee whipped cream and fill the baked choux generously.

Cooking tips

Be careful not to open the oven door while the choux are baking, as they may collapse.
When making the coffee whipped cream, dissolve the coffee powder completely in a small amount of warm whipping cream first to avoid lumps.

Recommended for

Those who want to make a crispy yet soft dessert at home.
Those who want to try baking coffee-flavored choux cream puffs.

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