In a large bowl, beat egg with flour, sugar, instant coffee, hazelnuts, and cornstarch until well blended.
In a large saucepan over medium-high heat, add milk and bring almost to a boil. Remove from heat and slowly whisk the hot milk into the egg mixture. Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until thickened and comes to a boil. Remove from the heat.
Add vanilla extract and hot water to the thickened mixture, stirring to combine. Set aside to cool until firm.
Fold in the whipped cream. Refrigerate until thick.
When ready to serve, horizontally slice the top of the cream puff to create two pieces (a top and a bottom). Fill each cream puff bottom with a spoonful of Hazelnut Creme Filling. Close with the top section.
Additions to this recipe may include flavored extracts or liquors, cocoa, food colorings, and flavored waters.
In a large bowl, beat egg with flour, sugar, and cornstarch until well blended.
In a large saucepan over medium-high heat, add milk and bring almost to a boil. Remove from heat and slowly whisk the hot milk into the egg mixture. Return all the ingredients to the saucepan, cook for about 5 minutes, stirring constantly, until thickened and comes to a boil. Remove from the heat.
Add vanilla extract, hot water, and maple syrup to the thickened mixture, stirring to combine and dissolved. Set aside to cool until firm.
Fold in the whipped cream. Refrigerate until thick.
When ready to serve, horizontally slice the top of the cream puff to create two pieces (a top and a bottom). Fill each cream puff bottom with a spoonful of Hazelnut Creme Filling. Close with the top section.
Cream Puff Filling Recipes: https://whatscookingamerica.net/sauces_condiments/hazelnutcreamfilling.htm