for the puffs
215 gr flour
235 gr milk
200 gr unsalted butter
6 eggs
2 teaspoons instant espresso powder
2 teaspoons sugar
1 teaspoon vanilla
pre heat oven at 400F
add espresso, sugar, vanilla to milk, bring to a simmer, stir and make sure all espresso is completely dissolved
add butter to milk and stir until butter is completely melted
add flour to milk/butter at once, stir until flour is well incorporated, continute to cook and stir until a thin crust is formed (about 30 seconds more).
scrape paste into a mixing bowl, beat in 1 egg at a time. i used mixer at low speed for this task.
pipe dough on parchment lined pan, leave at least 1" in between so puffs have room to grow.
bake for about 20 mins, lower heat to 350F and bake for 5 more mins. let puffs cool on rack completely before storing.
for the chocolate espresso creme anglaise filling
470 gr milk
5 yolks
70 gr sugar
3 tablespoons flour mix with 100gr of milk or water.
1 teaspoon vanilla
2 teaspoons instant espresso powder
2 tablespoons unsweetened cocoa powder
1 tablespoon frangelico
add chocolate, espresso, vanilla to milk bring to a simmer, stir and make sure all chocolate + espresso dissolved completely
whisk yolk and sugar until all sugar is dissolved completely.
add a quarter of simmer chocolate milk slowly to the yolk while continue with the whisking
add the yolk and milk back to the simmering chocolate milk while whisking continuously. stir over medium heat until the curd is thick enough to coat the back of the spoon (took me 1-2 minutes)
strain flour solution (make sure there's no lump) and add to simmering curd while whisking continuously. continue to stir over medium high heat until the cream thickens (about 10 minutes for me).
add frangelico, mix well and strain in to a bowl, wrap with plastic pressing onto the cream surface (to prevent skin to form). let it cool completely before chilling it in refrigerator.
pipe the cream in puffs when ready to serve.