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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
