Nun Puffs

Preparation

For the Chocolate Glaze:

Combine the water and sugar into a sauce pot and bring to a boil.2. Whisk in the cocoa powder and bring back to a boil.3. Whisk in the heavy cream and bring back to a boil.4. Reduce the mixture by half.5. Add the gelatin.6. Line a sheet tray with acetate and pour the glaze over the acetate into a thin sheet.7. Freeze8. Punch out rounds to top the Nun Puffs.

For the Craquelin:1. Combine all of the ingredients in a stand mixer affixed with a paddle attachment.2. Mix until the dough forms.3. Roll into a 1/16-inch thick sheet.4. Punch out the rounds to place on top of the Pate a Choux.

For the Pate a Choux:1. Combine the water, butter, sugar and salt in a sauce pot and bring just to a boil2. Stir in the flour.3. Continue to cook over medium heat for 1-2 minutes until the dough becomes smooth.4. Transfer the mixture into a stand mixer affixed with a paddle attachment.5. Paddle in the eggs, one at a time, until completely incorporated.6. Pipe into quarter size rounds on a silpat7. Top with craquelin8. Bake at 400 degrees F for about 30 minutes

For the Coffee Cream:1. Scald the milk in a sauce pot, then steep the coffee beans in the milk for 30 minutes.2. Whish the sugar, cornstarch and salt in a bowl3. In a separate bowl, whisk the eggs.4. Temper the eggs with the hot milk and coffee beans, then place back over medium heat.5. Stirring constantly with a whisk, bring the mixture to a soft boil.6. Once the desired consistency is reached, strain the liquid into a clean bowl.7. Bloom the gelatin in cold water and add to the hot custard.8. Chill for 1 hour.9. Place into a piping bag to fill the Nun Puffs.