MOCHA CREAM PUFFS
Looking for a special-occasion dessert that's easy to fix? Try these golden puffs with a chocolaty filling from Aimee Kirk (at right with husband Rance) of Jacksonville, Alabama.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4 cream puffs.
Number Of Ingredients 13
Steps:
- In a small saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat until mixture is smooth and shiny., Drop batter into four mounds 3 in. apart on a greased baking sheet. Bake at 425° for 20-25 minutes or until golden brown. Remove puffs to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For the filling, in a small saucepan, combine 3 tablespoons cream, chocolate chips, sugar and salt. Cook over low heat until the chips are melted; stir until blended. Remove from the heat; gradually stir in the vanilla, coffee and remaining cream. , Transfer to a small bowl. Refrigerate until chilled. Beat filling until stiff. Fill cream puffs just before serving; replace tops. Dust with confectioners' sugar.
Nutrition Facts : Calories 281 calories, Fat 24g fat (14g saturated fat), Cholesterol 123mg cholesterol, Sodium 200mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
JAVA CREAM PUFFS
These fun and fancy goodies have chopped pecans in the puffs and mouthwatering mocha cream filling. Guests will be impressed. -Iola Egle, Bella Vista, Arkansas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in pecans. , Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , For filling, in a large saucepan, combine coffee and marshmallows. Cook over low heat until marshmallows are melted. Transfer to a large bowl; cover and chill just until thickened. , In a large bowl, beat cream until soft peaks form. Whisk chilled coffee mixture until light in color; fold in whipped cream. Just before serving, fill each puff with about 1/3 cup filling. Replace tops and drizzle with fudge topping.
Nutrition Facts : Calories 378 calories, Fat 27g fat (15g saturated fat), Cholesterol 130mg cholesterol, Sodium 151mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 1g fiber), Protein 5g protein.
MOCHA BUTTERCREAM AND MOCHA PASTRY CREAM
A filling of custardy pastry cream is layered within the Mocha Bubble Cake. Ultra-smooth buttercream adds a rich finishing touch.
Provided by Martha Stewart
Categories Food & Cooking
Time 3h5m
Yield Makes 4 cups each (enough for one 8-inch layer cake)
Number Of Ingredients 16
Steps:
- Make the mocha buttercream: Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Heat egg whites and sugar in a heatproof bowl of a mixer set over a pan of simmering water, whisking until whites are warm to the touch and sugar dissolves, 2 to 3 minutes. (Mixture should feel smooth when rubbed between 2 fingers.) Whisk egg-white mixture with a mixer on medium-high speed until stiff, glossy peaks form and mixture cools completely, about 10 minutes.
- Reduce speed to medium-low. Add butter, a few tablespoons at a time, whisking well after each addition. Switch to the paddle attachment, and reduce speed to low. Beat in espresso mixture and melted chocolate until smooth, then beat to reduce air bubbles, 3 to 5 minutes. Cover with plastic wrap, and let stand at room temperature until ready to use.
- Make the mocha pastry cream: Prepare an ice-water bath. Combine espresso powder and hot water in a small bowl; stir until espresso dissolves. Whisk eggs, egg yolks, and 1/4 cup sugar in medium bowl.
- Bring remaining 1/4 cup sugar, the milk, vanilla seeds, cornstarch, and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat, whisking constantly. Remove from heat, and gradually whisk one-third of hot-milk mixture into egg mixture. Whisk entire mixture back into saucepan. Raise heat to medium-high, and bring to a boil, whisking constantly. Cook, continuing to whisk, until mixture is thick enough to hold its shape when lifted with a spoon, about 3 minutes.
- Remove from heat. Whisk in butter, 1 piece at a time. Whisk in espresso mixture and chopped chocolate until smooth. Strain mixture through a fine sieve into a bowl. Cover with parchment or plastic wrap, pressing it directly on surface to prevent a skin from forming. Transfer to ice-water bath; let stand until cooled, about 30 minutes. Refrigerate until chilled and firm, at least 2 hours.
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MOCHA CREAM PUFFS - COFFEE FLAVORED CHOIX PASTRY DESSERT
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Reviews 4Category DessertsCuisine FrenchTotal Time 55 mins
- In a medium saucepan, combine the water, butter, coffee and salt. Bring to a boil. Add the flour and stir vigorously. Cook until a ball forms that does not separate. Cool for 5 minutes.
- Add the eggs, one at a time, beating well with each egg. Be sure it is very smooth. Drop onto the baking sheet in 20 small mounds. Bake about 25 minutes or until they have browned. Cool on a wire rack. When cool, split the puffs and remove the soft dough that is on the inside of the puff.
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Reviews 8Category DessertCuisine FrenchTotal Time 3 hrs 25 mins
- 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.
MOCHA CREAM PUFFS WITH CRAQUELIN TOPPING - FOOD …
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Cuisine FrenchEstimated Reading Time 7 minsCategory BakingTotal Time 1 hr 30 mins
- Add all ingredients into a medium sized bowl, then mash together with a spatula until an uniform looking dough forms.
- Preheat oven to 475°F. Prepare 2 baking sheets by lining them with parchment paper. Also prepare a pastry bag by adding a plain ½” tip.
- Add dough to the piping bag, and pipe directly onto parchment lined baking sheets. Pipe about nine 2” rounds per baking sheet (about 18 total).
- In a large sized bowl, whisk together the egg yolks and whole egg. Add in the 2/3 cup sugar and the cornstarch, and whisk well to combine. Set aside.
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