Espresso Cream Puffs Recipe

Name: Espresso Cream Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream puffs:; 1 cup all-purpose flour; 2 teaspoons sugar; 1/4 teaspoon salt; 1 cup fat-free milk; 2 tablespoons butter or stick margarine; 1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules; 2 large eggs; 1 large egg white; Cooking spray; Pastry cream:; 1/2 teaspoon unflavored gelatin; 1 tablespoon water; 3/4 cup fat-free milk; 6 tablespoons sugar; 2 tablespoons cornstarch; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt; 2 large egg yolks; 3/4 cup frozen fat-free whipped topping, thawed; Powdered sugar (optional)

Servings: persons

Cream puffs:
1 cup all-purpose flour
2 teaspoons sugar
1/4 teaspoon salt
1 cup fat-free milk
2 tablespoons butter or stick margarine
1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules
2 large eggs
1 large egg white
Cooking spray
Pastry cream:
1/2 teaspoon unflavored gelatin
1 tablespoon water
3/4 cup fat-free milk
6 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/8 teaspoon salt
2 large egg yolks
3/4 cup frozen fat-free whipped topping, thawed
Powdered sugar (optional)

1
Preheat oven to 400u00b0.
2
To prepare cream puffs, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2 teaspoons sugar, and 1/4 teaspoon salt; set aside. Combine 1 cup milk, butter, and espresso granules in a large saucepan; bring to a boil. Reduce heat to low; add flour mixture, stirring well until mixture is smooth and pulls away from sides of pan. Remove mixture from heat. Add eggs and egg white, 1 at a time, beating well with a wooden spoon until smooth.
3
Drop the dough by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray. Bake at 400u00b0 for 10 minutes. Reduce oven temperature to 350u00b0; bake an additional 10 minutes or until browned and crisp. Remove from oven; pierce the side of each cream puff with the tip of a sharp knife. Turn oven off; let cream puffs stand in partially closed oven for 20 minutes. Remove from baking sheet; cool completely on a wire rack.
4
To prepare pastry cream, sprinkle gelatin over water in a small bowl; set aside. Combine 3/4 cup milk and next 5 ingredients (milk through egg yolks) in a medium saucepan. Place over low heat; cook until warm, stirring constantly. Stir in gelatin mixture; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat. Place pan in a large ice-filled bowl; let stand 15 minutes or until room temperature (do not allow mixture to set). Remove pan from ice. Gently whisk in whipped topping. Cover and chill 4 hours or until thick.
5
Cut tops off cream puffs; fill each cream puff with 1 tablespoon filling. Sprinkle with powdered sugar, if desired.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Cream puffs:, 1 cup all-purpose flour, 2 teaspoons sugar, 1/4 teaspoon salt, and more.

Yes, Espresso Cream Puffs falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Espresso Cream Puffs

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