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Espresso Cream Puffs

Espresso Cream Puffs
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Espresso Cream Puffs combine light, airy choux pastry with a luscious espresso-infused cream filling, delivering a perfect balance of fluffy sweetness and rich coffee flavor. This straightforward yet impressive dessert is ideal for any occasion, from casual get-togethers to elegant celebrations.

Ingredients

Scale

Choux Pastry

  • 1 cup water
  • 8 tablespoons unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 tablespoon granulated sugar

Espresso Cream Filling

  • 1 cup heavy cream, cold
  • 2 tablespoons powdered sugar, sifted
  • 2 tablespoons brewed espresso, cooled
  • 1 teaspoon vanilla extract

For Garnish (optional)

  • Powdered sugar for dusting
  • Cocoa powder or grated dark chocolate
  • Caramel sauce
  • Coffee beans

Instructions

  1. Prepare the choux pastry: In a saucepan, bring water, butter, granulated sugar, and salt to a boil. Quickly stir in all-purpose flour and cook, stirring constantly, until the mixture forms a smooth ball that pulls away from the pan. Remove from heat and let it cool slightly.
  2. Incorporate eggs: Add eggs one at a time into the slightly cooled dough, mixing vigorously after each addition until the dough is smooth, glossy, and able to hold its shape.
  3. Pipe and bake the puffs: Transfer dough to a piping bag fitted with a large round tip. Pipe small rounds onto a parchment-lined baking sheet, leaving space between each. Bake in a preheated oven at 425°F (220°C) for about 20-25 minutes, or until puffed and golden brown, without opening the oven door prematurely.
  4. Prepare espresso cream filling: Whip cold heavy cream with sifted powdered sugar, cooled espresso, and vanilla extract until stiff peaks form. Ensure the espresso is fresh and cooled to avoid breaking the cream.
  5. Assemble the cream puffs: After the pastry shells have cooled completely, slice them in half horizontally. Pipe or spoon the espresso cream filling into the bottom halves, then replace the tops. Dust with powdered sugar or garnish as desired before serving.

Notes

  • Use room temperature eggs for better dough structure.
  • Do not open the oven door during baking to prevent deflation.
  • Cool pastry shells completely before filling to avoid melting the cream.
  • Chill the cream thoroughly before whipping to achieve stiff peaks.
  • Sift powdered sugar to prevent lumps and ensure a smooth filling.

Nutrition

Keywords: espresso cream puffs, choux pastry, coffee dessert, easy cream puffs, espresso dessert

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