Espresso Cream Puffs

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READY IN: 5hrs 15mins
Recipe by Vino Girl

From Cooking Light

Ingredients Nutrition


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

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