Coffee and Caramel Cream Puffs

Cream Puffs

1/2 c. shortening

1 c. boiling water

1 c. all-purpose flour

4 eggs

Measure shortening into saucepan then add boiling water. Heat just until shortening melts. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating until smooth after each addition. Drop by heaping tablespoonfuls onto greased shallow baking pan. Round dough with spoon, making a pointed center. Bake in preheated 450 degree oven for 10 minutes. Reduce temperature to 400 degrees; bake for 25 minutes longer. Cool. Make a slit on side and scoop out centers. Fill with Coffee Filing and top with Caramel Icing.

Coffee Filling

1/3 cup flour

2/3 cup sugar

¼ teaspoon salt

¼ cup powdered coffee (use very finely ground coffee or freeze dried if you must)

2 cups milk

2 tablespoons butter

3 egg yolks, beaten

½ tablespoon vanilla

Mix flour, sugar and salt in a 2 quart saucepan. In a separate pan add coffee and milk and scald. Add scalded milk and coffee to dry ingredients in 2 quart saucepan stirring while adding slowly. Cook over medium heat, stirring constantly until mixture thickens and boils. Add butter. Pour mixture over egg yolks stirring constantly. Cool. Add vanilla. Caramel Frosting: 2 tbsp. butter 1/3 c. heavy cream 2/3 c. brown sugar, firmly packed 1/8 tsp. salt 3 c. confectioners' sugar Few drops vanilla Mix butter, cream, brown sugar and salt in saucepan. Bring to boil, stirring constantly. Remove from heat and add vanilla. Gradually add confectioners' sugar until it has a frosting consistency.