After making this recipe I exclaimed: “It's like 'Black Magic', these ponche crema puffs taste so good!” And when Linda heard that cry, she went wild with the decoration for the photo. It is a bit 'spooky', but oh, how delicious that filling is!
Instead of the normal filling of whipped cream, we use a mousse from Ponche Crema. You can buy this Caribbean drink ready-made in a bottle, or you can make it yourself. In the latter case, you can find the recipe on our website and in the book 'nos Kushina Krioyo'. An alternative to the ponche crema is Bailey's or another Irish cream.
The ponche crema is homemade with our recipe or bought from the store.
To make the puffs extra special, you can decorate them with edible gold leaf. This way your guests know that you have spared neither time nor effort to serve them this special delicacy.
For 10-12 ponche crema puffs
For the mousse
- 200 gr sugar
- 150 ml ponche cream
- 3 proteins
- 5 egg yolks
For the puffs:
- 100 ml milk
- 100 ml water
- 4 eggs
- 100 gr butter
- 100 gr flour
- a pinch of salt
- For the icing
- 200 gr dark chocolate
- 75 gr butter
- 75 gr icing sugar
PREPARATION PONCHE CREMA Puffs:
The ponche crema filling
Be the first to whisk the egg whites completely.
Then start making the syrup: Keep 1 tablespoon of sugar aside. Then put the rest of the sugar in a pan together with 5 tablespoons of water. Now heat the mixture over medium heat until the sugar is dissolved.
Then boil it for a while; about 1 minute or until a syrup-like substance forms (do not let it color!).
Now carefully stir the hot sugar syrup into the whipped egg whites. Do you have a sugar thermometer? Then you can measure the temperature of the syrup extra accurately. The ideal temperature is 121 degrees.
Then mix 5 egg yolks with 1 tablespoon of sugar and the cream punch in a heat-resistant dish and place in a pan with gently boiling water.
Then keep beating well with a whisk until the mixture thickens. Now add the egg white mixture and stir gently.
Then place the mousse in the fridge for at least 2 hours before filling the puffs.
Preheat the oven to 210 degrees and line a baking sheet with parchment paper.
To make the puffs, melt the butter with the water and milk in a saucepan over medium heat. When the butter has melted, add the salt and flour.
Continue to heat (cook) the mixture while stirring vigorously. Eventually the flour will bind the mixture and you will have a firm dough ball.
Let the ball cool slightly in a new bowl. Then stir in the eggs one at a time. At first it may seem as if the egg is not being absorbed – this is normal!
Keep stirring firmly until the egg is incorporated into the dough. Then add the next egg. At the end you have a batter in which a spoon just stays upright.
Place this batter in a piping bag and use this to squeeze tufts the size of a good tablespoon on the baking tray. Make sure there is enough space between the tufts, because the puffs are still expanding!
Bake the puffs for about 25 minutes until tender and fluffy.
type: Do not open the oven door during baking. Puffs are very easy to collapse when they are not cooked. You know puffs are cooked when it whole surface is golden brown. So there should be NO more white spots on it.
To put together the puffs, put the ponche crema filling in a piping bag with a narrow nozzle. Poke a small hole in the puffs with the nozzle and then fill them with the filling.
When all the puffs are filled with the ponche crema mousse, make the icing as follows:
Heat a small pan over low heat and add the butter, chocolate and powdered sugar. Let this melt together slowly.
When the mixture has melted, dip the puffs in the icing and return them to the baking sheet. Let the glaze cool / harden for a few minutes and… enjoy!
Do you have our new website SOULFOOD.NL seen already? There you will find many more delicious recipes that not all come from the Antillean kitchen!
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