Cream Puffs with Coffee Glaze

Preheat the oven to 400°F (200°C)

Prepare puff pastry

To make the cream puffs, you can place them in a bag and pipe out a long shape (3 cm wide x 11 cm long) on an ungreased baking sheet

Or else, form three small hills one next to the other and join them by smoothing with a moistened spatula

Bake for 40 minutes, or until they are puffed up, golden brown, and still slightly soft

Remove from oven

Make a small slit in one side of the cream puff

Place in a cool oven to dry for 15 minutes

Remove and let it come to room temperature

Cut in half lengthwise

Prepare the filling: in a saucepan, combine the coffee and hot water

Add the pudding mix and milk

Cook, stirring constantly, until it comes to a boil

Remove from heat

Cover with plastic wrap and let it cool

Place the filling on the bottom of the cream puff (about 2 tablespoons)

Cover with the other half

Drizzle with the coffee glaze, made by dissolving the coffee in hot water and then adding confectioner's sugar

Make about 15 cream puffs

Note: Cream puffs are long, thin pastries often found in bakeries.