coffee cream puff Italy Recipe

First, make the choux pastry. Melt the butter in a heavy-bottomed saucepan, add the milk, water and salt and bring to a boil.
Add the sifted flour all at once, stirring vigorously with a wooden spoon until a thin film begins to form on the bottom, at which point remove from heat and allow to cool.

When almost completely cool, add the eggs one at a time, wait until the first egg is completely mixed before adding the second egg, and transfer the choux pastry to a piping bag fitted with a smooth, not-too-slim tip.

Make the cream puffs on a baking sheet lined with baking paper, leaving space between the two.
Moisten your finger and press the remaining tip on the cream puff to create a fluffy, round cream puff.

Cook in a static oven preheated to 200°C for about 10 minutes, then reduce to 180°C and cook for another 15-20 minutes, finally remove from the oven and let cool completely.

After heating the coffee, dissolve it in water and at least let it cool.

Mix the mascarpone, powdered sugar, and coffee in a bowl, add the fresh cream that has been chilled in the refrigerator, and whisk until it becomes a smooth cream, then transfer to a piping bag. Big nozzle, great.

Make a small hole in the bottom of the cream puff and fill it with cream.

Finally, decorate. Melt the chopped chocolate (in the microwave or over a double boiler), dip the tops of the cream puffs one at a time, and place the coffee beans on top.

Coffee puffs are ready. Allow the chocolate to dry completely before serving.