Mocha Cream Puffs
These Mocha Cream Puffs are light, airy, and filled with luscious mocha cream—perfect for an elegant dessert or delightful snack!
Equipment
- Medium Saucepan
- Mixing bowls
- Electric mixer or stand mixer
- Baking Sheet
- Parchment Paper or Silicone Baking Mat
- Piping bags with round tip
- Sieve or fine mesh strainer
Ingredients
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large eggs
For the Mocha Cream Filling:
- 1 cup heavy cream whipped
- 1/4 cup powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons instant coffee granules
- 1/2 teaspoon vanilla extract
Instructions
Prepare the Choux Pastry
- Preheat 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
Fill and Serve
- 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.
- 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.
Notes
- Prepare the pastry shells in advance and store airtight at room temperature to keep crispness.
- Fill cream puffs just before serving to avoid sogginess of the shells.
- Substitute instant coffee with strong brewed coffee or espresso powder for different mocha intensity.
- Add a drizzle of chocolate ganache for an extra decadent finish.
- Whip cream to soft peaks and sift dry ingredients to ensure smooth filling texture.