I truly enjoy making these Crispy Coffee Cream Choux Puffs because they feel both classic and indulgent at the same time. The light choux shells, the crisp craquelin topping, and the smooth coffee cream filling come together into a dessert that always feels special. Every time I prepare them, I appreciate how something so elegant can come from such simple ingredients and techniques.
Why You’ll Love This Recipe
I love this recipe because it balances texture and flavor beautifully. The shells are airy on the inside, crisp on the outside, and the coffee cream adds a rich, comforting depth. I also enjoy how versatile this recipe is, whether I’m baking for a celebration or simply treating myself to a refined dessert at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
½ cup unsalted butter
1 cup water
1 tablespoon sugar
½ teaspoon salt
1 cup all-purpose flour
4 large eggs
4 tablespoons softened butter for the craquelin
¼ cup brown sugar
⅓ cup flour for the craquelin
1½ cups milk
3 tablespoons instant coffee or espresso powder
4 egg yolks
½ cup sugar for the filling
¼ cup cornstarch
2 tablespoons butter for the filling
½ cup cold heavy cream
1 teaspoon vanilla
Directions
I begin by making the coffee pastry cream. I heat the milk and coffee powder together until hot but not boiling. In a bowl, I whisk the egg yolks, sugar, and cornstarch until smooth and pale. I slowly pour the hot milk into the egg mixture while whisking, then return everything to the pot and cook over medium heat until thick and creamy. I remove it from the heat, stir in the butter and vanilla, cover it with plastic wrap touching the surface, and chill it completely.
Next, I prepare the craquelin by mixing the softened butter, brown sugar, and flour into a smooth dough. I roll it thin between parchment paper, freeze it briefly, and cut small circles to top the choux.
For the choux pastry, I bring the butter, water, sugar, and salt to a boil. I add the flour all at once and stir until the dough forms a ball and pulls away from the pan. After cooling slightly, I add the eggs one at a time until the dough is glossy and pipeable. I pipe small mounds onto a lined baking tray and place a craquelin disc on top of each.
I bake the puffs at a high temperature first to encourage rising, then lower the heat until they are dry, puffed, and golden. Once cooled, I fill them with the chilled coffee cream using a piping bag.
Servings And Timing
I usually get about 12 to 15 choux puffs from this recipe.
Preparation time is about 25 minutes, baking takes around 25 to 30 minutes, and chilling plus assembly brings the total time close to 2 hours.
Variations
I sometimes add cocoa powder to the filling for a mocha-style flavor.
When I want a nutty note, I mix in a small amount of almond or hazelnut extract.
For a milder version, I reduce the coffee slightly and increase the vanilla.
I also enjoy adding a pinch of cinnamon to the craquelin for warmth.
Storage/Reheating
I store filled choux puffs in an airtight container in the refrigerator and enjoy them within one day for the best texture. When planning ahead, I freeze the unfilled shells and briefly warm them in the oven before filling. I avoid reheating filled puffs since the cream is best served cold.
FAQs
Can I Make The Coffee Cream Ahead Of Time?
I often prepare the coffee pastry cream a day in advance and keep it refrigerated with plastic wrap touching the surface. This saves time and improves the texture.
Why Are My Choux Puffs Flat?
When this happens, I usually find the dough needed more eggs or the oven temperature was too low. I also avoid opening the oven during the first stage of baking.
Can I Freeze The Choux Pastry?
I freeze baked, unfilled choux shells very successfully. Once thawed, a quick oven refresh makes them crisp again.
How Long Do Filled Puffs Stay Fresh?
I find they taste best within 24 hours. After that, the shells soften too much from the cream.
Can I Change The Filling Flavor?
I like using this same method for vanilla, chocolate, or lightly flavored creams by adjusting the coffee and sugar amounts.
Conclusion
Crispy Coffee Cream Choux Puffs are one of those desserts I never get tired of making. From the delicate pastry to the smooth coffee filling, every element feels thoughtfully balanced. I always enjoy serving these, whether for guests or as a quiet treat, because they turn any moment into something a little more special.
