Traditional Cakes

Coffee Cream Puffs with Egg Liqueur Filling

Name: Coffee Cream Puffs with Egg Liqueur Filling
Total time: 75 min
Ingredients: For the coffee choux pastry:; Gellwe Karpatka Cake Mix – 1 pack; Eggs – 5; Butter – 120 g; Water – 1 cup; Coffee – 1 tbsp; Butter for greasing the baking tray – as needed; For the cream filling:; Gellwe Karpatka Cream Mix – 1 pack; Milk – 400 ml; Egg liqueur (advocaat) – 40 ml

75 min.

Medium

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Ingredients:

For the coffee choux pastry:

Gellwe Karpatka Cake Mix – 1 pack
Eggs – 5
Butter – 120 g
Water – 1 cup
Coffee – 1 tbsp
Butter for greasing the baking tray – as needed

For the cream filling:

Gellwe Karpatka Cream Mix – 1 pack
Milk – 400 ml
Egg liqueur (advocaat) – 40 ml

Delicious coffee-flavoured choux pastry puffs filled with a smooth, creamy custard enriched with egg liqueur. Made using Gellwe Karpatka Cake and Cream Mix, these light and airy pastries combine the rich aroma of coffee with a delicate, indulgent filling. Perfect for afternoon tea, celebrations or a special homemade dessert.

Preparation instructions:

1.

Bring the water and butter to the boil in a saucepan. Add the Gellwe Karpatka Cake Mix and coffee. Return to the heat and stir continuously until a white film forms on the bottom of the saucepan.
2.

Remove from the heat and leave to cool slightly. Add the eggs one at a time, beating thoroughly after each addition until the mixture is smooth.
3.

Transfer the mixture to a piping bag and pipe individual choux pastry puffs onto a baking tray lined with baking parchment. Bake at 170°C for approximately 35 minutes without opening the oven door.
4.

Prepare the cream according to the instructions on the packaging. Towards the end of whipping, add the egg liqueur and mix until combined. Cut the cooled pastry puffs in half and fill them with the prepared cream. If desired, dust with icing sugar before serving.
5.

Enjoy!