Description
Delight in these elegant Espresso Cream Puffs featuring light, airy choux pastry shells filled with a luscious coffee-infused cream. Perfect for a sophisticated dessert or a decadent treat, these French-inspired cream puffs combine the richness of espresso-flavored whipped cream with a crisp, golden pastry. Finished with optional powdered sugar or chocolate drizzle, they make an irresistible coffee dessert.
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
- Prepare the Choux Pastry Dough: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium saucepan set over medium heat, combine water, whole milk, unsalted butter, sugar, and salt. Bring the mixture to a boil, then reduce the heat to low and stir in the flour all at once. Use a wooden spoon to vigorously mix until the dough pulls away from the pan sides and forms a smooth ball, about 1 to 2 minutes. Remove from heat and let it cool for 5 minutes.
- Incorporate the Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Continue mixing until the dough becomes smooth, shiny, and glossy. This step is crucial for achieving the right texture for the pastry.
- Pipe and Bake the Pastry Shells: Transfer the dough to a piping bag fitted with a plain 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 expansion. Place in the oven and bake for 25 to 30 minutes, or until the puffs are golden brown and have puffed fully. Avoid opening the oven during baking to prevent collapse.
- Cool the Puffs: Remove the cream puffs from the oven and transfer them to a wire rack to cool completely. Cooling ensures the pastry firm ups and prevents the cream filling from melting later.
- Prepare the Espresso Cream Filling: In a small bowl, dissolve the instant espresso powder in a few tablespoons of the heavy cream. Add the remaining cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture until stiff peaks form, indicating a thick and stable whipped cream texture infused with espresso flavor.
- Assemble the Cream Puffs: Carefully slice each cooled puff in half horizontally. Pipe or spoon the espresso cream filling generously into the bottom halves. Replace the tops and optionally dust with powdered sugar or drizzle with melted chocolate for an elegant finish.
Notes
- Ensure cream puffs are fully cooled before filling to prevent the espresso cream from melting.
- Pastry shells can be made a day in advance; store them in an airtight container to maintain freshness.
- Use fresh eggs and good quality butter for the best texture and flavor.
- Avoid opening the oven while baking to allow the puffs to rise properly.
