Mocha Cream Puffs
Make these mocha cream puffs for your next special occasion- the fluffy filling is so full of rich chocolate and coffee flavor!
Servings: 14 cream puffs
Calories: 271kcal
Ingredients
For the filling
- 6 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 2 tablespoon instant espresso granules
- 1/2 teaspoon kosher salt
- 1 1/2 cups milk
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
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
- For the filling
- Place the egg yolks, sugar, cocoa powder, cornstarch, espresso granules, and salt in a medium bowl and whisk to combine.
- 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.
- 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.
- 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).
- 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.
- For the choux puffs
- Preheat the oven to 425° F and line 2 baking sheets with parchment.
- 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.
- 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.
- Transfer the mixture to a large mixing bowl, and beat on medium speed.
- 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).
- 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.
- For the garnish
- Cool completely, then split horizontally and fill with mocha cream. Garnish with chocolate syrup and powdered sugar.
Notes
Please visit KitchenAid’s blog, The Kitchenthusiast, for the step-by-step tutorial.
Nutrition
Calories: 271kcal | Carbohydrates: 24g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 173mg | Sodium: 170mg | Potassium: 164mg | Fiber: 1g | Sugar: 12g | Vitamin A: 675IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 1.4mg