I’m writing today’s post from a café in the centre of Trieste, Italy, sitting in the sun and enjoying an aperitivo with Spritz Aperol.
I have been on holiday for the whole week, going to the beach and visiting Trieste and Venice, but most of all spending quality time with my 92-year old grandma and my aunt! I love it here, it’s the most relaxing place and I try to come at least once a year.
The holiday couldn’t stop me from trying out coffee recipes for the Lavazza Coffee Set Match Bloggers Challenge! My aunt found an old book entitled “100 recipes with coffee” and after much pondering over, I chose to make Bigné al Caffè: Choux Pastry with Coffee Cream.
To be honest, I am not 100% satisfied with this recipe, as I was too impatient to see the end result that I didn’t leave the choux pastry and cream to cool down long enough before starting filling them. Also, I should have followed my mum’s advise to add a pinch of baking powder to help the choux pastry to raise, but I didn’t have any at my grandma’s house and I was too lazy to go out and buy some!
Oh well, they still tasted good, though the looks could definitely be improved! :)
* 1/2 glass water
* 50gr butter
* 100gr flour
* 3 eggs
* a pinch of salt
* 1 tsp sugar
* zest of 1 lemon
* a pinch of baking powder (optional)
For the cream
* 3 egg yolks
* 3 tbsp sugar
* 1 tbsp flour
* 1/2l milk
* 1 small cup of strong coffee
Boil the water with the butter, then pour the flour all at once. Stir continuously and cook for 10 minutes on a low flame. Then leave to cool down.
Add the eggs, one at a time, whisking the batter. Add the sugar, salt and lemon zest. My mum recommended adding a pinch of baking powder to help the choux pastry to raise, however this was not included in the original recipe and I didn’t use it.
Pre heat oven to 180-200 °C. Spoon out the batter in small balls of equal size on a greased oven tray. Cook for 20 minutes, then take out the tray from the oven and leave the choux pastry to cool down.
For the cream
Whisk the egg yolks with the sugar, then slowly add one tablespoon of flour. Warm the milk and mix it with the coffee. Add the milk to the egg mixture and heat on a low flame – keep stirring regularly and in the same direction for 10-15 minutes (until the cream is thick enough). If you have time, leave the cream in the fridge before using it.
Fill the choux pastry beignets with the coffee cream using a piping bag. Decorate with icing sugar.
To be in with a chance to win one the fantastic Lavazza Wimbledon prizes look out for promotional cups on take away Lavazza coffees, or enter online at Lavazza Coffee Set Match. Prizes include six pairs of tickets to Wimbledon, 90 Lavazza A Modo Mio Favola Plus Wimbledon Limited Edition coffee machines and 500 sets of four exclusive espresso cups created especially for the tournament.