Choux buns with coffee-vanilla sauce-caramel

Description

Rolls without a single gram of sugar for a sweet match? Trust me, not sabotage me. I suggest you try them with a sweet coffee sauce with the flavor of real vanilla.

Ingredients

Flour

115 g
Butter

75 g
Chicken egg

3 piece
Water

315 ml
Sugar

200 g
Vanilla

1 piece
Coffee natural

120 ml
Liqueur

50 ml
Salt

Cooking

In a saucepan mix 115 ml of water, a pinch of salt and butter. Stir, bring to a boil. The butter has fully melted.

The flour, measure and sift into a separate bowl.

Pour in boiling water-oil mixture from all the flour and remove the skillet from the heat. Quickly with a spatula knead the dough. Put the dough into another Cup and leave to cool for 5 minutes.

While the dough is hot enough, stir in one three eggs. The batter should be homogeneous.

Preheat the oven to 200°C. baking tray lay a baking paper. Buns can be deposited using a pastry bag or simply spread with a spoon. Try to keep the size of the rolls was approximately the same. Bake for about 25 - 30 minutes until Golden brown.

So, start preparing the sauce. Vanilla pod cut in half lengthwise and scrape the seeds with a knife. It is not necessary to replace it with vanilla, tea bags or to use ready-made vanilla sugar. Otherwise the sauce will lose badly in the taste.

In a saucepan, mix 200 gr of sugar 200 ml of water and the vanilla seeds. Put and scraped vanilla pod. Bring to a boil and cook over low heat for 15 minutes until thickened to syrup. Then add the coffee liqueur (optional) and espresso. Cook for about 15 minutes until thickened again. After that, the vanilla pod to remove. The sauce is a thick brown color.

I used for the sauce sugar Mistral brown fine.

Rolls cut in half along the waist :) It is necessary for comfort eating and so rolls better soak up the sauce. If so desired, buns can be filled with either custard or whipped cream.

Scones are best served a La carte, pouring sauce just before serving.

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