Make these mocha cream puffs for your next special occasion- the fluffy filling is so full of rich chocolate and coffee flavor!

Mocha Cream Puffs- wow, what a treat! The pate a choux came out perfectly puffed and golden, and that fluffy filling had so much chocolate and coffee flavor! food desserts chocolate

Hey it’s so great to talk to you again! You probably didn’t even notice, but it’s been a week since I last posted. I got busy with a house project! I decided to update my kids’ bedroom. They’ve had the same decor since they were born, literally! They’re 8 and almost 10 now so I figured it was about time they got a big boy room! It looks great now but it was a bit all-consuming for a while there.

Now that all that is behind me, I say let’s celebrate with some mocha cream puffs!

Mocha Cream Puffs- wow, what a treat! The pate a choux came out perfectly puffed and golden, and that fluffy filling had so much chocolate and coffee flavor! food desserts chocolate

I could use the caffeine boost, haha!

Seriously, why aren’t we making cream puffs more often? Is there any more luxurious treat? And honestly, they are every bit as simple to make as a cupcake. I say let’s start a trend!

Mocha Cream Puffs- wow, what a treat! The pate a choux came out perfectly puffed and golden, and that fluffy filling had so much chocolate and coffee flavor! food desserts chocolate

I used to make HUNDREDS of cream puffs every week, back in my pastry chef days. During that time, I was really able to perfect the recipe and technique. I’ve heard a lot of people say they’ve had trouble with them deflating, and I am 100% convinced it’s because they haven’t baked them long enough. They need to get good and golden brown, and really dry. You can check out my choux tutorial here, there’s a whole explanation: Pate a Choux Recipe.

As for the filling, at the catering company I worked for, we always just did pastry cream. I’ve also seen them filled with sweetened whipped cream, aka chantilly cream. But my favorite would have to be diplomat cream, which is a combination of the two. It’s so rich and eggy, but at the same time light and fluffy. To die for!

For this recipe we are adding chocolate and espresso, for a rich mocha flavor that just can’t be beat! I hope you’ll give these mocha cream puffs a try; they’re such a delicious dessert!

Mocha Cream Puffs- wow, what a treat! The pate a choux came out perfectly puffed and golden, and that fluffy filling had so much chocolate and coffee flavor! food desserts chocolate

More great recipes like this one, on my “Ice Creams, Mousses, Custards, and Puddings” Pinterest board!


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Mocha Cream Puffs
Prep Time
50 mins
Cook Time
35 mins
Total Time
3 hrs 25 mins
 

Make these mocha cream puffs for your next special occasion- the fluffy filling is so full of rich chocolate and coffee flavor!

Course: Dessert
Cuisine: French
Keyword: Chocolate, coffee, cream puffs, mocha
Servings: 14 cream puffs
Calories: 271 kcal
Ingredients
For the filling
For the choux puffs
  • 1 cup water
  • 1/2 cup unsalted butter
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 4 large eggs
For the garnish
  • 3 tablespoons chocolate syrup (approximately)
  • 2 tablespoons powdered sugar (approximately)
Instructions
  1. For the filling
  2. Place the egg yolks, sugar, cocoa powder, cornstarch, espresso granules, and salt in a medium bowl and whisk to combine.
  3. Heat the milk in a small pot over medium-low heat, until small bubbles form around the edge and wisps of steam are rising from the surface.

  4. Add the hot milk to the egg mixture, a little at a time, whisking to combine. When all the milk has been added, transfer the mixture back to the pot and place over medium-low heat.

  5. Cook the pastry cream, whisking, until thickened. Remove from heat and stir in the vanilla. Pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve. Press a layer of plastic wrap directly onto the surface, and refrigerate until completely cool (about 2 hours).
  6. Just before serving, whip the cream until it holds stiff peaks. Fold the cooled pastry cream into the whipped cream. Spoon the filling into the cooled choux puffs.

  7. For the choux puffs
  8. Preheat the oven to 425° F and line 2 baking sheets with parchment.

  9. Place the water, butter, sugar, and salt in a medium pot, and cook over medium-high heat until the butter is completely melted and the mixture is simmering.

  10. Add in the flour all at once and continue to cook, stirring for about 5 minutes, or until the dough gathers into a ball and a film begins to form on the bottom of the pot.
  11. Transfer the mixture to a large mixing bowl, and beat on medium speed.

  12. Drop in the eggs, one at a time. Beat on medium speed, allowing each egg to become fully incorporated before adding the next (about 30 seconds to a minute).
  13. Pipe or spoon the dough onto parchment-lined baking sheets, allowing about 3 inches in between each puff. Bake in the Slide-In Range for 30-35 minutes or until very dry looking, puffed, and deep golden brown.
  14. For the garnish
  15. Cool completely, then split horizontally and fill with mocha cream. Garnish with chocolate syrup and powdered sugar.
Recipe Notes

Please visit KitchenAid’s blog, The Kitchenthusiast, for the step-by-step tutorial.

Nutrition Facts
Mocha Cream Puffs
Amount Per Serving
Calories 271 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Cholesterol 173mg 58%
Sodium 170mg 7%
Potassium 164mg 5%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 12g
Protein 5g 10%
Vitamin A 13.5%
Vitamin C 0.1%
Calcium 6.6%
Iron 7.7%
* Percent Daily Values are based on a 2000 calorie diet.