Cream Puff with Confectioner's Glaze (Afternoon Cake)

Name: Cream Puff with Confectioner's Glaze
Yield: 20
Ingredients: 1 packet of fresh biological yeast (15 g); 1/3 cup of warm milk; 3 eggs; 1/2 cup of milk; 4 cups of wheat flour (480 g); 1/2 cup of melted butter (100 g); 2 tablespoons of vanilla extract or 1 tablespoon of almond extract; For brushing; 1 egg yolk; 2 tablespoons of strong coffee; For the glaze; 1 cup of confectioner's glaze; 1/3 cup of milk

1
1 packet of fresh biological yeast (15 g)
2
1/3 cup of warm milk
3
3 eggs
4
1/2 cup of milk
5
4 cups of wheat flour (480 g)
6
1/2 cup of melted butter (100 g)
7
2 tablespoons of vanilla extract or 1 tablespoon of almond extract
8
For brushing
9
1 egg yolk
10
2 tablespoons of strong coffee
11
For the glaze
12
1 cup of confectioner's glaze
13
1/3 cup of milk

Ingredients

1
1 packet of fresh biological yeast (15 g)
2
1/3 cup of warm milk
3
3 eggs
4
1/2 cup of milk
5
4 cups of wheat flour (480 g)
6
1/2 cup of melted butter (100 g)
7
2 tablespoons of vanilla extract or 1 tablespoon of almond extract
8
For brushing
9
1 egg yolk
10
2 tablespoons of strong coffee
11
For the glaze
12
1 cup of confectioner's glaze
13
1/3 cup of milk

Directions

1
Dissolve the yeast in the warm milk, place it in a mixer (with the paddle attachment) or processor
2
Add the eggs, milk, 3 cups of flour, melted butter, and vanilla extract
3
Mix until everything is well combined
4
On a surface, place the remaining flour and pour the batter over it
5
Knead well until it becomes a homogeneous mass
6
Divide into two parts and shape into two balls
7
Place them in a greased baking dish
8
Cover with a cloth and let rise in a protected area for 1 hour
9
Bake in a moderate oven (180°C) preheated, for 40 minutes or until golden brown
10
At the halfway point, mix the egg yolk with coffee and brush it over the cake
11
Prepare the glaze: Mix the confectioner's glaze with milk to obtain a creamy glaze
12
Spread over the baked cake and let dry
13
178 calories per slice