6 Serves
116 Mins
Prepare the choux pastry by boiling water, butter, and salt in a saucepan, then stirring in flour until a ball forms.
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ItalianVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
20 µg / 400 µgCalcium
100 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
118 mg / 1,250 mgPotassium
131 mg / 4,700 mgSodium
207 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
1 g / 28 gSugar
19 g / 50 gSaturated Fat
13 g / 20 gCholesterol
187 mg / 300 mgCaffeine
30 mgNet Carbs
37 gAlcohol
0 g
Beat in eggs one by one until the dough is smooth and glossy, then pipe onto a baking sheet and bake until golden.
Whisk milk, sugar, cornstarch, and coffee extract in a saucepan over medium heat until thickened to create the coffee pastry cream.
Fill the cooled choux buns with the coffee pastry cream using a piping bag.
Glaze the filled buns with coffee fondant and stack the smaller bun on top of the larger one.
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