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Espresso Custard Filled Cream Puffs
5 from 3 votes

Espresso Custard Filled Cream Puffs

This recipe for cream puffs with espresso cream filling is easy, light, airy and delicious!

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings: 12 servings
Calories: 280 kcal
Course: Dessert

Ingredients

For the Cream Puff
  • 5 Tbs butter unsalted
  • 1 cup water
  • ¾ Cup all-purpose flour
  • 3 egg beaten
For the Espresso Cream Filling
  • 1 ½ cup heavy cream
  • 6 Tbs powdered sugar
  • 2 teaspoon instant espresso
  • ½ teaspoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract pure
  • ¼ teaspoon almond extract pure
For the Sauce
  • 4 ounces semisweet chocolate broken into smaller pieces
  • 2 ½ Tbs butter unsalted

Instructions

For the Cream Puff
    Cup of Yum
  1. Preheat the oven to 400. Place the butter and the water into a small sauce pan on the stove top and bring to a boil. Meanwhile, sift the flour into a bowl to ensure that there are no lumps and the flour is super fine. Once the butter and water has come to a boil – remove from the heat, add the flour and mix well. Return to the heat and heat for 2 minutes. Remove from the heat and place in the bowl of a stand mixer. Allow to cool for at least 10 minutes. You may run the whisk attachment to help the mixture to cool. Do not add the eggs while it is still very hot or the eggs will cook and this won’t turn out right.
  2. Once the mixture has cooled, add the eggs by a small drizzle while whisking on a medium speed. Allow mixture to continue whisking at a medium high speed for about 5 minutes. The idea being to whip a lot of air into the batter.
  3. While the mixture is whipping, prepare a half sheet rimmed baking dish with a sheet of parchment paper. Once the batter is done whisking, transfer to a piping bag fitted with a ½ inch plain tip. Pipe into circles the size of a quarter on the parchment paper. Leave some space between for rising. Bake in the preheated oven for 20 minutes. Remove from the oven (this is a VERY important part) and pierce each cream puff with a toothpick or skewer so that the steam can escape from inside. Put the cream puffs back in the oven and allow to bake for another 4-5 minutes. Turn the oven off and open the door. Allow the cream puffs to sit in the oven until cooled.
For the Espresso Cream
  1. Whip together the cream, sugar, instant espresso, unsweetened cocoa, vanilla and almond until thick and creamy.
  2. Using the smaller star tip, pierce the side of each cream puff and fill with cream filling. Use your own judgment concerning when each is filled.
For the Sauce
  1. In a microwave safe dish and the microwave set on high, melt the chocolate and butter together by microwaving for 30 seconds at a time. Chocolate is ready when it is completely melted and combined with the butter.
  2. Using a spoon, drizzle the chocolate across the top of the cream puffs and serve immediately.
  3. **Refrigerate cream puffs if you are not going to eat them immediately – they will last in the refrigerator for about 24 hours.

Notes

  • These cream puffs are super easy to make, although they look hard.  
  • The taste is light and fluffy.  
  • Best if eaten on the day they are made.
  • You make this recipe in two parts. Neither part takes a long time, but you want to allow sufficient time for things to cool so allow a long time for this recipe. It isn't something you whip up and serve in a few minutes. Choose a larger opening tip to inject the cream into the puff. Espresso powder is the same thing as instant espresso you can often find this in the grocery store in the coffee aisle.
  • You make this recipe in two parts. Neither part takes a long time, but you want to allow sufficient time for things to cool so allow a long time for this recipe. It isn't something you whip up and serve in a few minutes.
  • Choose a larger opening tip to inject the cream into the puff.
  • Espresso powder is the same thing as instant espresso you can often find this in the grocery store in the coffee aisle.

Nutrition Information

Calories 280kcal (14%) Carbohydrates 16g (5%) Protein 4g (8%) Fat 23g (35%) Saturated Fat 14g (70%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 6g (30%) Trans Fat 0.3g (15%) Cholesterol 94mg (31%) Sodium 27mg (1%) Potassium 115mg (2%) Fiber 1g (4%) Sugar 8g (16%) Vitamin A 720IU (14%) Vitamin C 0.2mg (0%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 280

% Daily Value*

Calories 280kcal 14%
Carbohydrates 16g 5%
Protein 4g 8%
Fat 23g 35%
Saturated Fat 14g 70%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Trans Fat 0.3g 15%
Cholesterol 94mg 31%
Sodium 27mg 1%
Potassium 115mg 2%
Fiber 1g 4%
Sugar 8g 16%
Vitamin A 720IU 14%
Vitamin C 0.2mg 0%
Calcium 36mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.