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Randy Mayor Photo by: Randy Mayor

Espresso Cream Puffs

Cream puffs never go out of style, but we added espresso powder to give these a new flavor. To lighten them, we decreased the butter in the puffs and used fat-free milk. We also added gelatin and whipped topping to the pastry cream for an incredibly light and creamy filling that holds up well.

Cooking Light NOVEMBER 2000

  • Yield: 2 dozen (serving size: 1 cream puff)

Ingredients

  • Cream puffs:
  • 1 cup all-purpose flour
  • 2 teaspoons sugar
  • 1/4 teaspoon salt
  • 1 cup fat-free milk
  • 2 tablespoons butter or stick margarine
  • 1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules
  • 2 large eggs
  • 1 large egg white
  • Cooking spray
  • Pastry cream:
  • 1/2 teaspoon unflavored gelatin
  • 1 tablespoon water
  • 3/4 cup fat-free milk
  • 6 tablespoons sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 2 large egg yolks
  • 3/4 cup frozen fat-free whipped topping, thawed
  • Powdered sugar (optional)

Preparation

Preheat oven to 400°.

To prepare cream puffs, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2 teaspoons sugar, and 1/4 teaspoon salt; set aside. Combine 1 cup milk, butter, and espresso granules in a large saucepan; bring to a boil. Reduce heat to low; add flour mixture, stirring well until mixture is smooth and pulls away from sides of pan. Remove mixture from heat. Add eggs and egg white, 1 at a time, beating well with a wooden spoon until smooth.

Drop the dough by level tablespoons, 2 inches apart, onto baking sheets coated with cooking spray. Bake at 400° for 10 minutes. Reduce oven temperature to 350°; bake an additional 10 minutes or until browned and crisp. Remove from oven; pierce the side of each cream puff with the tip of a sharp knife. Turn oven off; let cream puffs stand in partially closed oven for 20 minutes. Remove from baking sheet; cool completely on a wire rack.

To prepare pastry cream, sprinkle gelatin over water in a small bowl; set aside. Combine 3/4 cup milk and next 5 ingredients (milk through egg yolks) in a medium saucepan. Place over low heat; cook until warm, stirring constantly. Stir in gelatin mixture; cook over medium heat until thick (about 8 minutes), stirring constantly. Remove from heat. Place pan in a large ice-filled bowl; let stand 15 minutes or until room temperature (do not allow mixture to set). Remove pan from ice. Gently whisk in whipped topping. Cover and chill 4 hours or until thick.

Cut tops off cream puffs; fill each cream puff with 1 tablespoon filling. Sprinkle with powdered sugar, if desired.

Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 27%
  • Fat: 2g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.2g
  • Carbohydrate: 9.9g
  • Fiber: 0.2g
  • Cholesterol: 40mg
  • Iron: 0.4mg
  • Sodium: 77mg
  • Calcium: 28mg
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Espresso Cream Puffs recipe

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