Espresso Custard Filled Cream Puffs

Indulge in the ultimate dessert experience with these delectable espresso custard-filled cream puffs. So delicate and golden, these puffs of pastry are filled to the brim with rich and creamy espresso custard, creating a perfect harmony of flavors and textures!

Cream Puffs with Custard

This is the perfect harmony of flavors and textures. Each bite a symphony of sweetness and bold espresso notes, guaranteed to satisfy the the most discerning dessert lovers cravings.

For a special occasion or simply treating yourself to a decadent indulgence, these espresso custard filled cream puffs are sure to impress.

Make these by preparing the velvety custard and then whip up a batch of the light and airy cream puffs, and creat a golden brown and crisp on the outside while tender on the inside puff.

Once cooled, you will gently and generously fill with the custard making an irresistable combination of espresso and custard guaranteed to elevate any dessert spread and leaving your taste buds wanting more!

You might have tried some of our other espresso recipes like How to Make Espresso, Matilda Cake Recipe or these mini Chocolate Mousse Cups!

Here’s What You’ll Need

• Butter
• Flour
• Eggs
• Butter
• Sugar
• Cream
• Flavorings

Special Equipment

You really do need a piping bag and piping tips for this recipe. I’ve tried making it without and that is a miserable experience. You can find a piping bag in most grocery stores. It doesn’t have to be a special one. Just a simple disposable bag with reusable tips will work.

Here’s How You Do It

• Create the puffs with simple ingredients and pipe out onto parchment paper and bake.
• Make the cream for the puffs.
• Make the espresso drizzle.
• Assemble!

Tips and Tricks

• 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.
• The history of the cream puff is amazing, really, it is. I hope you’ll give this article a try.

PRO TIP: Add a dash of espresso powder to the chocolate sauce for an even richer sauce.

Storage, Freezing and Reheating

Store these in the refrigerator in an airtight container for 3-5 days.

These actually freeze amazingly well! Just make the chocolate sauce when you are ready to serve and apply it then.

No need to reheat the whole cream puff, it won’t work.

Watch Me Make This

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Espresso Custard Filled Cream Puffs

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

5 from 1 vote

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Course: Dessert

Cuisine: sweet

Keyword: espresso custard filled cream puffs

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 12 servings

Calories: 280kcal

Author: Wendi Spraker

Ingredients

For the Cream Puff

• 5 Tbs unsalted butter
• 1 cup water
• ¾ Cup all-purpose flour
• 3 eggs beaten

For the Espresso Cream Filling

• 1 ½ cup heavy cream
• 6 Tbs powdered sugar
• 2 tsp instant espresso
• ½ tsp unsweetened cocoa
• 1 tsp pure vanilla extract
• ¼ tsp pure almond extract

For the Sauce

• 4 ounces semisweet chocolate broken into smaller pieces
• 2 ½ Tbs unsalted butter

Instructions

For the Cream Puff

• 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.
• 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.
• 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

• Whip together the cream, sugar, instant espresso, unsweetened cocoa, vanilla and almond until thick and creamy.
• 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

• 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.
• Using a spoon, drizzle the chocolate across the top of the cream puffs and serve immediately.
• **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.

Nutrition

Nutrition Facts

Espresso Custard Filled Cream Puffs

Amount Per Serving

Calories 280 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 14g70%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 94mg31%

Sodium 27mg1%

Potassium 115mg3%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 8g9%

Protein 4g8%

Vitamin A 720IU14%

Vitamin C 0.2mg0%

Calcium 36mg4%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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This article origianlly appeared on the pages of Loaves and Dishes on March 1, 2015 and has been updated with the most helpful content possible! This includes the recipe card and all of the informaiton in the post.

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