Description
These Espresso Cream Puffs are delicate, airy choux pastry shells filled with a rich and fluffy espresso-infused cream. Perfect as an elegant dessert or coffee companion, this French-inspired recipe combines the crispness of baked pastry with a smooth, coffee-flavored whipped cream filling, finished with a dusting of powdered sugar or a drizzle of melted chocolate for added indulgence.
Ingredients
For the Choux Pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Espresso Cream Filling:
- 1 cup heavy cream
- 1 tablespoon instant espresso powder
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
For Optional Topping:
- Powdered sugar or melted chocolate for drizzling
Instructions
- Preheat and Prepare Dough: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a saucepan over medium heat, combine water, milk, butter, sugar, and salt. Bring to a boil, then reduce heat and stir in flour all at once. Mix vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball, about 1–2 minutes. Remove from heat and let cool for 5 minutes.
- Incorporate Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, mixing until the dough is smooth and glossy.
- Pipe and Bake: Transfer the dough to a piping bag and pipe small mounds about 1.5 inches wide onto the prepared baking sheet, spacing them 2 inches apart. Bake for 25–30 minutes, or until the puffs are golden brown and puffed. Avoid opening the oven while baking to prevent collapse. Once baked, transfer to a wire rack and let cool completely.
- Prepare Espresso Cream Filling: Dissolve the instant espresso powder in a small portion of the heavy cream. Add the remaining cream, powdered sugar, and vanilla extract. Beat the mixture until stiff peaks form, creating a fluffy coffee-flavored whipped cream.
- Assemble Cream Puffs: Slice the cooled puffs horizontally in half. Pipe or spoon the espresso cream filling onto the bottom halves, then replace the tops. Optionally, dust with powdered sugar or drizzle with melted chocolate to finish.
Notes
- Ensure the cream puffs are completely cooled before filling to prevent the cream from melting.
- You can prepare the pastry shells a day ahead and store them in an airtight container for convenience.
- For more intense coffee flavor, adjust the amount of espresso powder to taste.
- If you prefer a sweeter filling, increase the powdered sugar slightly.
