Espresso Cream Puffs Recipe

If you are looking for a dessert that’s elegant, flavorful, and downright addictive, this Espresso Cream Puffs Recipe will quickly become your new favorite. These delicate, golden choux pastries filled with a luscious, lightly sweetened espresso-infused cream combine a perfect balance of airy, crisp shells and rich, velvety coffee cream. Whether you’re serving them at a dinner party or indulging in a cozy afternoon treat, these cream puffs bring a sophisticated coffee twist that makes every bite unforgettable.

Ingredients You’ll Need

This recipe relies on simple yet essential ingredients that each play a crucial role in crafting the perfect texture and flavor. From the buttery choux pastry to the creamy espresso filling, every component contributes to a delightful balance that makes these cream puffs so special.

• 1 cup water: The liquid base that steams to puff up the pastry shells beautifully.
• 1/2 cup unsalted butter, cut into pieces: Adds richness and helps create that tender but sturdy dough.
• 1 tablespoon granulated sugar: Just a touch to balance savory and bring out subtle sweetness.
• 1/4 teaspoon salt: Enhances overall flavor and balances sweetness.
• 1 cup all-purpose flour: The essential structure builder for your choux pastry.
• 4 large eggs, at room temperature: Provides moisture and helps create that glossy, elastic dough.
• 1 cup heavy whipping cream, cold: The base for the dreamy espresso filling.
• 2 tablespoons powdered sugar: Sweetens the cream filling delicately.
• 2 teaspoons instant espresso powder: Packs the rich coffee flavor that defines this recipe.
• 1/2 teaspoon vanilla extract: Rounds out the cream filling with a hint of warmth.
• Cocoa powder for dusting (optional): Adds a visually appealing, slightly bitter contrast to the sweet cream.

How to Make Espresso Cream Puffs Recipe

Step 1: Prepare the Choux Pastry Dough

Start by preheating your oven to 400 degrees Fahrenheit and lining a baking sheet with parchment paper to prevent sticking. In a medium saucepan, combine water, butter, sugar, and salt. Heat the mixture over medium heat until it reaches a rolling boil, which is crucial for properly cooking the flour in the next step.

Step 2: Cook the Dough

Once boiling, add the flour all at once and stir vigorously with a wooden spoon or spatula. This stage is key: keep stirring until the dough forms a smooth ball and pulls away cleanly from the pan sides. This process ensures your pastry will puff perfectly and hold its shape during baking. Remove the pan from heat and allow the dough to cool for about 5 minutes to prevent the eggs from cooking prematurely.

Step 3: Incorporate the Eggs

With the dough slightly cooled, add the eggs one at a time, beating well after each addition. This step takes some muscle and patience but is essential for a smooth, glossy, and elastic dough that pipes easily and puffs beautifully in the oven.

Step 4: Pipe and Bake the Cream Puffs

Transfer the dough to a piping bag fitted with a plain round tip. Pipe small mounds about 1.5 inches in diameter onto the prepared baking sheet, spaced well apart. Bake for 25 to 30 minutes until the puffs have risen dramatically and turned a deep golden brown. Resist opening the oven door during baking to avoid collapse.

Step 5: Cool the Pastries

After baking, turn off the oven and crack the door slightly, letting the cream puffs cool gently inside for 10 minutes. This helps them dry out so they remain crisp. Then transfer to a wire rack to cool completely before filling.

Step 6: Make the Espresso Cream Filling

In a chilled mixing bowl, whip the cold heavy cream with powdered sugar, instant espresso powder, and vanilla extract until stiff peaks form. The espresso powder gives the cream a deep, aromatic coffee punch without watering down its silky texture.

Step 7: Assemble the Cream Puffs

Slice each cooled puff in half horizontally. Spoon or pipe a generous amount of espresso cream onto the bottom halves, then top them with the remaining tops. For a classic finishing touch, dust with cocoa powder if you like, adding a hint of bitterness to complement the sweet cream perfectly.

How to Serve Espresso Cream Puffs Recipe

Garnishes

For an elegant presentation, dust your cream puffs with cocoa powder or a light sprinkling of powdered sugar. You can also sprinkle a few finely grated dark chocolate shavings on top to add texture and amplify the chocolate-coffee flavor profile.

Side Dishes

Pair these exquisite cream puffs with fresh berries like raspberries or strawberries, which provide a bright tangy contrast to the creamy coffee filling. For an even more indulgent touch, serve alongside a scoop of vanilla or coffee ice cream for a dreamy dessert experience.

Creative Ways to Present

Want to wow your guests? Arrange the cream puffs in a pyramid on a decorative cake stand, or serve them individually in pretty dessert cups with a drizzle of chocolate sauce. For brunch, create mini coffee and cream puff towers alongside espresso shots for a delightful combo that feels both casual and luxe.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, store unfilled cream puffs in an airtight container at room temperature for up to a day to keep the shells crisp. Once filled, refrigerate in a sealed container for up to 24 hours, though these are best enjoyed fresh.

Freezing

You can freeze unfilled choux pastry puffs on a baking sheet, then transfer them to a freezer-safe bag once solid. Thaw at room temperature and reheat briefly in the oven to restore crispness before filling and serving. The espresso cream filling does not freeze well, so prepare that fresh.

Reheating

To revive stored pastry shells, warm them in a 300-degree Fahrenheit oven for 5 to 7 minutes. Avoid reheating filled cream puffs as this can cause the cream to separate and the shells to lose their crunch.

FAQs

Can I use brewed espresso instead of instant espresso powder?

While brewed espresso can be used, instant espresso powder is preferred because it dissolves easily into the cream without adding extra liquid, keeping the texture smooth and stable.

What can I do if my cream puffs don’t puff up?

This can happen if the dough is too wet or the oven temperature is too low. Make sure you cook the flour mixture until a smooth ball forms and bake at a high temperature without opening the oven door during baking.

How strong will the coffee flavor be in this recipe?

The espresso cream has a moderate coffee taste that complements the sweetness without overpowering it. You can increase the espresso powder slightly if you prefer a bolder coffee flavor.

Can I make this recipe dairy-free?

You can substitute butter with a dairy-free alternative and use coconut cream for whipping, but the texture and flavor will vary from the original. The whipping properties of coconut cream differ, so it may require some experimentation.

How long will the filled cream puffs last once assembled?

Once filled, the cream puffs are best eaten within 24 hours. The pastry shells will start absorbing moisture from the filling and become softer over time.

Final Thoughts

This Espresso Cream Puffs Recipe is such a joy to make and even more delightful to eat. With its perfect balance of crisp pastry and rich coffee cream, it’s a show-stopping dessert that’s sure to impress your friends and family. So, gather your ingredients, have fun piping those golden mounds, and treat yourself to these little cups of coffee-infused heaven!

Espresso Cream Puffs Recipe

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• Author: admin
• Total Time: 50 minutes
• Yield: 12 cream puffs 1x
• Diet: Vegetarian

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Description

Delight in these elegant Espresso Cream Puffs, featuring light and airy choux pastry filled with a luscious whipped espresso cream. Perfect for a sophisticated dessert or a special coffee treat, these puffs combine the delicate texture of traditional French cream puffs with the rich, bold flavor of espresso cream.

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Ingredients

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Choux Pastry

• 1 cup water
• 1/2 cup unsalted butter, cut into pieces
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 large eggs, at room temperature

Espresso Whipped Cream Filling

• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 2 teaspoons instant espresso powder
• 1/2 teaspoon vanilla extract

For Garnish (optional)

• Cocoa powder for dusting

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Instructions

1. Preheat and Prepare: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
2. Make the Choux Dough: In a medium saucepan over medium heat, combine water, unsalted butter, granulated sugar, and salt. Bring to a rolling boil. Immediately add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a smooth ball of dough that pulls away from the sides of the pan.
3. Cool the Dough: Remove the pan from heat and let the dough cool for about 5 minutes to prevent the eggs from cooking when added.
4. Add the Eggs: Incorporate the eggs one at a time, beating well after each addition until the dough is smooth, glossy, and holds its shape when piped.
5. Pipe the Puffs: Transfer the dough to a piping bag fitted with a large round tip. Pipe small mounds of dough onto the prepared baking sheet, spacing them evenly to allow room for expansion.
6. Bake: Bake the puffs for 25 to 30 minutes, or until they are puffed, golden brown, and crisp on the outside. Avoid opening the oven door during baking to prevent collapsing.
7. Cool in Oven: Turn off the oven, crack the door slightly, and let the puffs cool inside for 10 minutes. Then transfer them to a wire rack to cool completely.
8. Prepare Espresso Whipped Cream: In a mixing bowl, whip the cold heavy cream with powdered sugar, instant espresso powder, and vanilla extract until stiff peaks form, ensuring a stable and fluffy filling.
9. Assemble the Cream Puffs: Slice each cooled puff in half horizontally. Spoon or pipe the espresso whipped cream generously onto the bottom halves, then replace the top halves.
10. Serve: Optionally dust the filled cream puffs with cocoa powder for an elegant finish and serve immediately to enjoy the best texture and flavor.

Notes

• Do not open the oven door during baking, as this can cause the cream puffs to collapse due to loss of steam.
• For a stronger coffee flavor, increase the amount of espresso powder in the whipped cream filling.
• Ensure eggs are at room temperature for better incorporation and smooth dough consistency.
• Use cold heavy cream for whipping to achieve stiff peaks more easily.
• Puffs can be stored unfilled in an airtight container for a day; fill just before serving to maintain crispness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: French