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Espresso Cream Puffs

Espresso Cream Puffs

Delicate choux pastry puffs are filled with an espresso-infused pastry cream and finished with a dusting of powdered sugar and/or chocolate glaze.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling & Assembly 45 minutes
Total Time 1 hour 40 minutes
Servings 16 Standard (2-inch) puffs

Ingredients
  

  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs
  • 2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract

For Chocolate Glaze

  • 4 ounces semi-sweet chocolate
  • 1/2 cup heavy cream
  • 1 tablespoon corn syrup

Instructions
 

For the Choux Pastry:

  • Start by positioning your oven racks in the upper and lower thirds, then preheat to 400°F. Line two baking sheets with parchment paper.
  • In a medium saucepan, combine water, butter, and salt. Heat over medium, stirring occasionally until the butter melts completely and the mixture comes to a rolling boil.
  • Remove from heat and dump in all the flour at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
  • Return the pan to medium-low heat and cook for about 2 minutes, stirring constantly.
  • Transfer the dough to a mixing bowl and let it cool for 5 minutes. It should be warm but not hot when you touch it.
  • Add the eggs one at a time, beating well after each addition. The dough will look separated and slimy at first – that’s normal! Keep mixing until it becomes smooth and glossy.
  • Transfer the dough to a piping bag (or use two spoons). Pipe 2-inch rounds about 2 inches apart on your prepared sheets. If you get little peaks, wet your finger and gently pat them down – they’ll burn otherwise.
  • Bake for 20-25 minutes, rotating pans halfway through. Don’t open the oven door before 20 minutes or they might collapse! They’re done when they’re deeply golden brown.
  • As soon as they come out, poke a small hole in the side of each puff with a knife to let steam escape. This keeps them crisp. Let them cool completely on the baking sheets.

For the Filling:

  • Combine cream, powdered sugar, espresso powder, and vanilla in a large bowl. The espresso powder might look grainy at first – that’s fine, it’ll dissolve as you whip.
  • Beat with an electric mixer until firm peaks form. Watch carefully near the end – if you overbeat, you’ll end up with coffee butter! You want the cream to hold its shape but still look smooth and creamy.

For the Chocolate Glaze:

  • Chop the chocolate into small pieces – this helps it melt evenly. Place in a bowl.
  • Heat cream until it just starts to bubble around the edges. Pour over chocolate and let sit for 1 minute.
  • Add corn syrup and stir until smooth and glossy. Let cool for about 5 minutes until it thickens slightly but is still dippable.

Assembly:

  • Cut the puffs in half horizontally. If there’s any soft dough inside, just pull it out.
  • Fill each bottom generously with espresso cream – don’t be shy here!
  • Dip the top of each puff in chocolate glaze, letting excess drip off. Place on top of the filled bottom.
  • Refrigerate for about 30 minutes to set the chocolate.