I had a few days off from the restaurant and came across a cream puff recipe. I haven’t made cream puffs since I was in vocational school over 30 years ago. This is my kicked up cream puff recipe made with Café Patron cream. It’s a nice holiday treat.
For the Café Patron cream I used a pudding shot recipe of mine. I changed it up a little by using vanilla pudding instead of chocolate because I covered the cream puffs with chocolate.
Pudding Shot Ingredients:
2 pkgs vanilla pudding mix, I’ve used chocolate last time. I think banana pudding will be next.
1 cup whole mix
1 cup Cafe Patron tequila
1 1/2 pt heavy cream
1/2 cup heavy cream
6 oz semi sweet chocolate chips
Mix pudding, milk and tequila, put in fridge to set up a little. In a mixer, add cream and whip till stiff.
Now take pudding and add to cream. Whip till it’s mixed through. Will resemble a mouse’. Nice and creamy.
Once the cream puffs have cooled, pump in cream using a pastry bag and small tip. Bring heavy cream to a boil till cream starts to foam. In a bowl, add hot cream to semi sweet chocolate chips and whisk till chocolate melts. Dip cream puffs in chocolate. I had some grated coconut and figured it would go nice on top. With the leftover Café Patron cream, I made pudding shots. As a nice surprise, a few of the cream puffs have a special cherry in them.
For an added kick, I add a cherry soaked in 151 Rum.
Next will be a Black Forest cake using this Café Patron cream and the special cherries. More fun holiday treats.