I made a cookie choux that lets you fully enjoy the aroma and taste of coffee~
Coffee is infused into the cookie, choux, and cream, filling it with a delightful coffee fragrance.
The top is decorated with cream piped in a petal shape and a single coffee bean placed on each for decoration.
It was such an enjoyable time making it while surrounded by the aroma of coffee^^

Ingredients:

| Cookie

35g Unsalted butter
25g Sugar
2g Coffee essence
(or 2g Instant coffee + 7g Milk)
35g Cake flour

| Choux

30g Unsalted butter
1g Salt
35g Water
35g Milk
2g Instant coffee powder
45g Cake flour
75g Egg (whole egg)

| Cream

20g Warm whipping cream
2g Instant coffee powder
180g Whipping cream
23g Sugar

[Cooking Process]

Making the Cookie

1. Mix softened butter at room temperature until smooth, then add sugar and mix well.
2. Add coffee extract, mix, then sift in flour and combine thoroughly.
3. Place the dough between parchment paper, roll it out flat, and refrigerate until firm.

Making the Choux

4. In a saucepan, add unsalted butter, salt, water, milk, and instant coffee. Heat gently over low heat until slightly boiling.
5. Remove from heat, sift in flour, and mix thoroughly.
6. Place the saucepan back on low heat and cook, stirring until the dough changes color. Then remove from heat.
7. Gradually add eggs, mixing until the dough forms a triangle shape when lifted with a spatula.
8. Pipe the choux dough onto a baking sheet and place a cut-out piece of cookie dough on top.
9. Bake in a 190°C (374°F) oven for 15 minutes, then lower the temperature to 165°C (329°F) and bake for another 20 minutes.
(Do not open the oven door while baking, as it may deform the cookies.)

Making the Coffee Whipped Cream

10. Add instant coffee powder to warmed heavy cream, mix, and cool it thoroughly in the refrigerator.

11. Combine the chilled coffee-infused cream with sugar, then whip to make cream.

12. Fill the choux pastry with cream, pipe additional cream on top in a floral design using tip #97, and place a coffee bean as decoration.