Espresso Cream Puffs

These Espresso Cream Puffs are sponsored by Pepperidge Farm, but the content and opinions expressed here are my own.

These Espresso Cream Puffs are filled with a sweet vanilla mascarpone filling and topped with a chocolate espresso sauce.  Decadent bite sized cream puffs, elegant and easy enough for any occasion! 

If you love cream puffs, try these Blackberry Lime Buttercream Puffs

The clocks have been moved forward, the birds have been spotted outside my window and the flower seedlings have hit the stores.  This can only mean one thing…Spring is on the horizon!

I happen to love Spring and everything it entrails (yes, even turning the clocks ahead) Nothing makes my heart happier than the sun is still shining at 7 pm although these Espresso cream puffs hold a close second.

I am hosting a Brunch and Mimosas party at my house this weekend, so we can celebrate the upcoming season, reconnect after the long Winter and just relax.

Aside for a few savory bites, I wanted to have a delicious dessert and since we are starting at 10 with the mimosas, espresso is also necessary.

I decided to combine two of my things coffee and chocolate and created these Espresso Cream puffs.

These little puffs are perfect for Spring entertaining, Easter and everything in between.  They’d be perfect on a cookie tray around Christmas time.  In other words, they’re classic.

I used Pepperidge Farm® Puff Pastry for these, which I also happen to love.  They’ve taken out all the work of making a delicious pastry and placed them into a convenient box, located in the freezer section

After a quick 20-minute thaw, you are ready to get rollin’

These Espresso Cream puffs come together in less than 20 minutes, which leaves you time to stress out about all the little details that come along with entertaining but dessert doesn’t have to be one of them.

The inside of these cream puffs features a delicious mascarpone filling with Nielssen Massey Tahitian Vanilla extract and vanilla bean paste for those lovely little speckles of vanilla bean.

After assembling the cream puffs, you top them with a delicious bittersweet espresso chocolate sauce that sends them over the top. Oh yes!

These Espresso Cream Puffs are what dessert dreams are made of!

8 votes

Print

Espresso Cream Puffs

Prep 5 mins

Cook 20 hours

Total 20 hours, 5 mins

Author Megan | Strawberry Blondie Kitchen

Yield 16 servings

These Espresso Cream Puffs are filled with a sweet vanilla mascarpone filling and topped with a chocolate espresso sauce.  Decadent bite sized cream puffs, elegant and easy enough for any occasion! 

Ingredients

• 1 package Puff Pastry Sheets, thawed
• 1 tablespoons flour
• 1/2 ounces mascarpone cheese
• 1 cup whipping cream, divided
• 1 teaspoon Nielssen Massey Tahitian Vanilla extract
• 1 teaspoon pure vanilla bean paste (optional, if not using, increase vanilla extract to 2 tsps.)
• 3 tablespoons sugar
• 4 ounces bittersweet chocolate
• 2 teaspoons ground espresso or instant coffee granules

Instructions

1. Heat oven to 375°F.  Line a baking sheet with parchment paper or a Silpat.
2. Sprinkle flour onto surface and roll out 1 Puff Pastry Sheet into a 10 x 10" square.
3. Using a 2 1/2" biscuit cutter, cut 12 circles out and place onto prepared baking sheet.  Brush the tops with water.
4. Repeat cutting procedure with last Puff Pastry Sheet.  Place circles on top of first circles to make double layered circles. *
5. Bake in oven for 15 minutes or until golden brown.
6. Meanwhile into the bowl of your stand mixer or a large bowl, place mascarpone cheese, ½ cup whipping cream, vanilla extract and vanilla bean paste, if using and beat for 2 minutes, on medium speed, until combined.   Turn mixer down to low and add sugar and beat for 2 additional minutes.
7. Place mixture into a piping bag or Ziploc bag fitted with a Wilton 2D tip.  Set aside.
8. When cream puffs are cooled, using a serrated knife, cut puffs in half.
9. Pipe the vanilla cream onto the bottom of each puff and then place on the top half.
10. Into a small bowl, add bittersweet chocolate.
11. Into another small bowl or liquid measuring cut add remaining heavy whipping cream and microwave for 1 minute.  Stir in ground espresso or coffee.  Pour mixture on top of chocolate and stir to combine.
12. Drizzle espresso chocolate sauce over cream puffs and allow to sit for 1-2 minutes to allow the chocolate to firm up. 

*From the scraps, I placed leftover puff pastry into a ball and rerolled it out to create 4 additional cream puffs resulting in 16 servings.

Courses Dessert

I cannot wait for the girls to taste these babies this weekend.  The Brunch and Mimosas party is happening this weekend and then will be posted on the blog.  Stay tuned, it’s a GOOD one!

I will be also making a tray of them to take over to the in-law’s house for Easter.  They’re easy enough I don’t have to stress over what to bring.

Do yourself a favor and head out to your local store and stock up on Pepperidge Farm® Puff Pastry.  They’re great to have on hand from everything to appetizers, sweet and savory and will be a lifesaver if you’re ever in a pinch.  We also use them as a top for chicken pot pies!

Don’t forget to check out Pepperidge Farm’s Pinterest page which is filled with delicious recipes and inspiration.

Also, they’re brunch section will help you get a jump-start on all your entertaining need.

still hungry for more?

follow me on facebook, pinterest and instagram for more deliciousness!

pin this recipe on pinterest!

Subscribe! sign up for easy + delicious recipes delivered weekly-straight to your inbox!