Mocha Cream Puffs

If you’re a fan of delicate pastries filled with rich, flavorful cream, then these Mocha Cream Puffs are about to become your new favorite treat. Imagine biting into a light, airy choux pastry shell that gives way to a luscious mocha-infused cream, perfectly balanced between coffee and chocolate notes. Whether you’re serving them at a brunch, a special celebration, or simply indulging on a quiet afternoon, these cream puffs bring a café-worthy experience right to your kitchen. They’re surprisingly straightforward to make, and the ingredients list is refreshingly simple. Plus, with a hint of coffee and cocoa, these cream puffs offer a sophisticated twist on a classic dessert.

What You’ll Love About This Recipe

• Light and Airy Texture: The choux pastry bakes up golden and crisp on the outside, while staying hollow and tender inside, perfect for filling.
• Rich Mocha Flavor: The filling blends cocoa and coffee for a decadent taste without being overpowering.
• Simple Ingredients: Using pantry staples like flour, butter, eggs, and instant coffee, this recipe is both accessible and impressive.
• Versatile Dessert: These cream puffs can be served as an elegant dessert or a delightful snack with coffee or tea.
• Make-Ahead Friendly: Prepare the pastry and filling in advance to save time when entertaining.

Ingredient Checklist

• 1 cup water: The base liquid that helps create steam for the puff pastry rise.
• 1/2 cup unsalted butter: Adds richness and flavor to the dough.
• 1 cup all-purpose flour: Provides structure for the choux pastry.
• 1/4 teaspoon salt: Enhances the overall flavor.
• 4 large eggs: Essential for the pastry’s rise and texture.
• 1 cup heavy cream: Whipped to create the creamy filling.
• 1/4 cup powdered sugar: Sweetens the filling gently.
• 2 tablespoons cocoa powder: Gives the mocha filling its chocolate depth.
• 2 tablespoons instant coffee granules: Provides the coffee flavor without bitterness.
• 1/2 teaspoon vanilla extract: Adds a subtle warmth and rounds out the filling.

Equipment Breakdown

• Medium saucepan: To bring water and butter to a boil and cook the flour mixture.
• Mixing bowls: Separate bowls for pastry dough and whipping cream.
• Electric mixer or stand mixer: For whipping the cream to soft peaks.
• Baking sheet: To bake the choux pastry shells.
• Parchment paper or silicone baking mat: Prevents sticking and ensures even baking.
• Piping bags with round tip: For shaping the cream puffs and filling them neatly.
• Sieve or fine mesh strainer: To sift cocoa powder and powdered sugar into the cream for a smooth texture.

Mocha Cream Puffs, Made Easy

Step 1: Prepare the Choux Pastry

Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat. In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter. Heat over medium until the butter melts and the mixture just comes to a boil.

Step 2: Add Flour and Salt

Once boiling, reduce the heat to low and add 1 cup of all-purpose flour and 1/4 teaspoon salt all at once. Stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan, about 1-2 minutes. Remove from heat and let it cool for about 5 minutes.

Step 3: Incorporate Eggs

Transfer the dough to a large mixing bowl (or the bowl of a stand mixer). Add eggs one at a time, beating well after each addition until the dough is smooth and glossy. The dough should be thick but pipeable.

Step 4: Pipe the Puffs

Fill a piping bag fitted with a round tip with the dough. Pipe small rounds (about 1.5 inches in diameter) onto the prepared baking sheet, spacing them at least 2 inches apart to allow for expansion.

Step 5: Bake the Pastry Shells

Bake at 425°F (220°C) for 10 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 20-25 minutes until puffed and golden brown. Avoid opening the oven door during baking, as this will cause the puffs to collapse.

Step 6: Cool Completely

Remove the cream puffs from the oven and poke a small hole in the side of each with a skewer to release steam, preventing sogginess. Let them cool completely on a wire rack.

Step 7: Make the Mocha Cream Filling

In a mixing bowl, combine 1 cup heavy cream, 1/4 cup powdered sugar, 2 tablespoons cocoa powder, 2 tablespoons instant coffee granules, and 1/2 teaspoon vanilla extract. Before mixing, sift the powdered sugar and cocoa powder to avoid lumps. Whip the mixture using an electric mixer until soft peaks form, making sure the coffee granules dissolve evenly.

Step 8: Fill the Cream Puffs

Transfer the mocha cream to a clean piping bag fitted with a small round tip. Carefully pipe the mocha filling into each cooled puff through the hole you made earlier. Fill generously but avoid overstuffing to keep the shells intact.

Step 9: Serve and Enjoy

Arrange the filled Mocha Cream Puffs on a serving platter. For a finishing touch, dust with a little extra cocoa powder or powdered sugar, if desired. These puffs are best enjoyed the same day but can be stored for later (more on that below).

Make It Diet-Friendly

• Use light coconut cream instead of heavy cream to reduce saturated fat.
• Swap powdered sugar for a natural sweetener like erythritol or stevia in the filling.
• Try using whole wheat pastry flour to add fiber while maintaining a tender pastry.
• Reduce butter to 1/3 cup and supplement with a neutral oil for a lighter dough.

Common Errors (and Fixes)

• Cream puffs fall flat: This is often due to insufficient cooking or opening the oven door too early. Ensure you bake until golden and crisp, then poke a hole to release steam.
• Dough too runny or too thick: Add eggs gradually and watch the consistency. It should be thick but pipeable, holding its shape on the baking sheet.
• Filling is watery: Whip the cream to soft peaks and avoid over-whipping. Sift the cocoa and sugar to prevent clumps that can affect texture.
• Strong coffee flavor: Adjust the instant coffee amount to taste, or opt for decaffeinated instant coffee for a milder mocha note.

Make-Ahead & Storage

You can prepare the pastry shells a day in advance and store them in an airtight container at room temperature to keep them crisp. The mocha cream filling is best made fresh but can be refrigerated for up to 24 hours. Assemble the cream puffs just before serving to prevent sogginess. Leftover filled puffs can be kept in the fridge for 1-2 days, though the shells may soften.

Your Questions, Answered

Can I freeze the mocha cream puffs?

You can freeze the unfilled choux pastry shells in an airtight container for up to 1 month. Thaw them at room temperature before filling. However, freezing the filled cream puffs is not recommended as the cream filling may separate and the shells will lose their crispness.

What can I use if I don’t have instant coffee granules?

If you don’t have instant coffee granules, you can substitute with very strong brewed coffee, but reduce the liquid in the filling slightly to keep the texture firm. Alternatively, espresso powder works well for an intense mocha flavor.

How do I make sure my cream puffs don’t get soggy?

Allow the pastry shells to cool completely and poke a small hole to release steam immediately after baking. Fill just before serving and avoid refrigerating filled puffs for extended periods to maintain crispness.

Can I add chocolate ganache topping?

Absolutely! A drizzle of chocolate ganache over the top adds a beautiful glossy finish and extra decadence. Simply melt dark chocolate with a little cream and drizzle once the puffs are filled.

Serve with These

• Oreo Brownies – For chocolate lovers craving a fudgy companion dessert.
• Dulce De Leche Cheesecake Bars – Pair these creamy bars for a sweet and indulgent spread.
• Tiramisu Alcohol Free – Complement your mocha cream puffs with this coffee-flavored classic dessert.

Ready, Set, Cook

Now that you’ve got the ingredients and the step-by-step guide, it’s time to start baking your own batch of Mocha Cream Puffs. Remember, the key to perfect cream puffs lies in patience and precision when preparing the dough and filling. Once mastered, this recipe becomes a delightful go-to for impressing guests or treating yourself. Enjoy the rich, creamy mocha filling nestled inside those crisp, golden shells — a little bite of heaven in every puff!

Share on Pinterest