Description
Delight in the classic French-inspired Espresso Cream Puffs, featuring light and airy choux pastry filled with a rich, coffee-flavored cream made from whipped heavy cream and espresso powder. These elegant dessert puffs are perfect for coffee lovers craving a sophisticated treat, topped optionally with a dusting of powdered sugar or a drizzle of melted chocolate for extra indulgence.
Ingredients
Scale
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 Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Make the Choux Dough: In a medium saucepan over medium heat, combine water, whole milk, unsalted butter, sugar, and salt. Bring the mixture to a rolling boil, then reduce the heat to low and stir in the all-purpose flour all at once. Stir vigorously with a wooden spoon until the dough forms a smooth ball and pulls away from the sides of the pan, about 1 to 2 minutes.
- Cool and Incorporate Eggs: Remove the pan from heat and let the dough cool for 5 minutes to avoid cooking the eggs when added. Beat in the eggs one at a time, fully incorporating each before adding the next, until the dough is smooth and glossy.
- Pipe the Puffs: Transfer the dough into a piping bag fitted with a medium round tip. Pipe small mounds approximately 1.5 inches wide onto the prepared baking sheet, spacing them about 2 inches apart to allow room for puffing.
- Bake the Pastry Shells: Bake the puffs in the preheated oven for 25 to 30 minutes until they are golden brown, puffed up, and crisp. Avoid opening the oven door during baking to prevent collapsing. Once baked, transfer to a wire rack and let them cool completely.
- Prepare the Espresso Cream Filling: Dissolve the instant espresso powder in a small amount of the heavy cream for even flavor distribution. Add the remaining cream, powdered sugar, and vanilla extract. Beat the mixture using a mixer until stiff peaks form, creating a thick and fluffy filling.
- Assemble the Cream Puffs: Carefully slice each cooled puff in half horizontally. Pipe or spoon the espresso cream generously onto the bottom halves and sandwich with the top halves.
- Add Optional Toppings: Dust with powdered sugar or drizzle melted chocolate over the filled cream puffs for added flavor and visual appeal before serving.
Notes
- Ensure the cream puffs are completely cooled before filling to prevent the cream from melting.
- Pastry shells can be prepared a day ahead and stored in an airtight container at room temperature.
- Use fresh eggs for best dough texture and puff rise.
- If you don’t have instant espresso powder, you can substitute with finely ground coffee but beware of grittiness in the cream.
