MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Minty Chocolate Cream Puffs
Categories: Desserts, Chocolate, Dairy
Yield: 36 servings

2 c Heavy whipping cream
1/4 c Ground mocha mint coffee
1 c Water
1/2 c Butter
1/2 ts Salt
1 c A-P flour
1/4 c Baking cocoa
1 tb Sugar
4 lg Eggs; room temp
1/4 c Confectioners' sugar
4 dr Green food coloring; opt

Pour cream into a small saucepan. Place coffee on a
double thickness of cheesecloth. Gather corners of cloth
to enclose; tie securely with string. Add to cream. Warm
mixture over medium-low heat (do not boil), about 5
minutes. Remove from the heat. Transfer cream and coffee
to a large mixing bowl. Cover and refrigerate 8 hours or
overnight.

Set oven @ 400oF/205oC.

In a small saucepan, bring water, butter and salt to a
rolling boil. Combine flour, cocoa and sugar; add flour
mixture all at once and beat until blended. Cook over
medium heat, stirring vigorously until mixture pulls
away from sides of pan and forms a ball. Remove from
heat; let stand 5 minutes.

Add eggs, 1 at a time, beating well after each addition
until smooth. Continue beating until mixture is smooth
and shiny.

Drop dough by tablespoonfuls 1 in. apart onto
parchment-lined baking sheets or pipe dough using a
1/2-inch round pastry tip. Bake until puffed and very
firm, 30-35 minutes. Pierce side of each puff with tip
of a knife. Cool on wire rack. Split puffs open. Pull
out and discard soft dough from inside tops and bottoms.

Remove and discard coffee from cream. Beat cream until
it begins to thicken. Add confectioners' sugar; beat
until soft peaks form. If desired, beat in food
coloring. Fill cream puffs with whipped cream just
before serving; replace tops.

Jolene Martinelli, Fremont, New Hampshire

Makes: 3 dozen

RECIPE FROM: https://www.tasteofhome.com

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