Looking to whip up a sweet treat for a special occasion? These light and airy Arbuckle Coffee Stout Cream Puffs are to absolutely die for and will leave your guests asking for more! You can find our Arbuckle Stout on tap in our taproom or in 16 ounces 4-packs within our distribution areas.
Filling
- 1 quart Heavy Whipping Cream
- 1 ½ cups Granulated Sugar
- 1 tablespoon Vanilla Extract
- ¾ cup of Arbuckle Stout (equates to 6 fluid ounces)
Add heavy whipping cream, sugar, and vanilla to a mixing bowl.
Whisk these ingredients until it forms stiff peaks.
Slowly begin to mix in Arbuckle Stout. (Add more to taste if you would like)
Place in refrigerator to keep chilled.
Cream Puff Pastry
- 1 pound of Butter (1 stick)
- 4 cups Water
- 4 cups All-Purpose Flour
- 16 Eggs
In a large saucepan, melt butter over medium heat.
Once the butter is melted, add the 4 cups of water to the saucepan and bring to a boil.
Add 4 cups of All-Purpose Flour and begin to stir together with a wooden spoon until a light crust forms on the inside of the pan.
Remove dough from pan and place into a large mixing bowl with a paddle attachment.
Add eggs one by one and mix each egg into dough before adding the next egg!
Baking Instructions
Place the final dough into a piping bag and pipe small rosettes (quarter size) onto parchment paper.
Bake at 350⁰ until golden brown and cooked throughout center. (Approximately 12-15 minutes)
Remove from oven and let stand 30 minutes until cool.
Fill with with whipping cream mixture.
Sprinkle with powdered sugar and you are done!
Recipe yields roughly 40-50 cream puffs.