 Expresso Cream Puffs |  Cream puffs never go out of style, but we added espresso powder to give these a new flavor. To lighten them, we decreased the butter in the puffs and used fat-free milk. We also added gelatin and whipped topping to the pastry cream for an incredibly light and creamy filling that holds up well.
2 dozen (serving size: 1 cream puff)
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| Method | In a large pot of boiling, salted water, cook the spaghetti until just done, about 15 minutes. Drain the pasta. Rinse with cold water and drain thoroughly.
In a medium bowl, combine the tofu with the 1 tablespoon soy sauce and 1/2 teaspoon of the grated ginger. Let sit for about 5 minutes.
In a large glass or stainless-steel bowl, combine the remaining 2 teaspoons ginger and 4 teaspoons soy sauce, 1 1/2 tablespoons of the cooking oil, the vinegar, lemon juice, sesame oil, lemon zest, salt, and cayenne.
In a large nonstick frying pan, heat the remaining 1 tablespoon cooking oil over moderate heat. Add the tofu and cook, stirring frequently, until browned, about 8 minutes. Add the tofu, pasta, cucumbers, scallions, and cilantro to the dressing in the large bowl and toss.
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|  | |  | | Ingredients | For the Cream Puffs:
1 cup all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1 cup fat-free milk
2 tablespoons butter or stick margarine
1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules
2 large eggs
1 large egg white
Cooking spray
For the Pastry cream:
1/2 teaspoon unflavored gelatin
1 tablespoon water
3/4 cup fat-free milk
6 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 large egg yolks
3/4 cup frozen fat-free whipped topping, thawed
Powdered sugar (optional)
RECIPE METHOD
Preheat oven to 400 degrees F.
FOR THE CREAM PUFFS:
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2 teaspoons sugar, and 1/4 teaspoon salt; set aside. Combine 1 cup milk, butter, and espresso granules in a large saucepan; bring to a boil. Reduce heat to low; add flour mixture, stirring well until mixture is smooth and pulls away from sides of pan. Remove mixture from heat. Add eggs and egg white, 1 at a time, beating well with a wooden spoon until smooth.
Drop the dough by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray. Bake at 400 degrees F for 10 minutes. Reduce oven temperature to 350 degrees F; bake an additional 10 minutes or until browned and crisp. Remove from oven; pierce the side of each cream puff with the tip of a sharp knife. Turn oven off; let cream puffs stand in partially closed oven for 20 minutes. Remove from baking sheet; cool completely on a wire rack.
FOR THE PASTRY CREAM:
Sprinkle gelatin over water in a small bowl; set aside. Combine 3/4 cup milk and next 5 ingredients (milk through egg yolks) in a medium saucepan. Place over low heat; cook until warm, stirring constantly. Stir in gelatin mixture; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat. Place pan in a large ice-filled bowl; let stand 15 minutes or until room temperature (do not allow mixture to set). Remove pan from ice. Gently whisk in whipped topping. Cover and chill 4 hours or until thick.
Cut tops off cream puffs; fill each cream puff with 1 tablespoon filling. Sprinkle with powdered sugar, if desired.
Recipe reprinted by permission of © Cooking Light Magazine. All rights reserved
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