Sweet Goat Cheese and Coffee Spiked Cream Puffs

In sauce pan over low heat, melt butter, water, sugar and salt. When butter is melted, turn heat to medium high and bring to boil.

Remove from heat and add flour. Stir with wooden spoon or spatula, working out any lumps until you achieve a thick dough that pulls away from the sides of the pan.

Let dough cool for a few minutes, then stir in the eggs one at a time, mixing well after each addition

In sauce pan over medium heat, bring water to simmer. Turn off heat and add coffee grinds. Let steep until cool. Strain without pressing into a small container. Discard grounds. Set aside.

Meanwhile, whip 2 cups of heavy cream and a 1/2 cup of sugar with stand mixer, until soft peaks form. Refrigerate.

Cut vanilla bean in half and scrape inside of the bean. In the mixer, whisk goat cheese with the scraped vanilla seeds, remaining 1/2 cup sugar and remaining 1 cup of cream until well combined. Add the coffee concentrate and mix until smooth.

Fold together the whip cream and goat cheese mixture. Fit a piping bag or plastic baggie with an 8 or 9 mm round tip. Spoon some filling into the bag and twist the bag above the filling to seal it.

Poke a small hole in the side of each puff with a knife. Insert piping tip into hole and fill with cream. Repeat the process until all puffs are filled.