Mocha Cream Puffs Recipes

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MOCHA CREAM PUFFS



Mocha Cream Puffs image

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

1/4 cup water
2 tablespoons butter
1/8 teaspoon salt
1/4 cup all-purpose flour
1 egg
FILLING:
2/3 cup heavy whipping cream, divided
3 tablespoons semisweet chocolate chips
2 teaspoons sugar
Dash salt
1/2 teaspoon vanilla extract
1/2 teaspoon instant coffee granules
Confectioners' sugar

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.

MOCHA CREAM



Mocha Cream image

A tasty coffee flavored whipped cream perfect for fillings and/or frostings.

Provided by Carol

Categories     Desserts     Frostings and Icings     Chocolate

Yield 16

Number Of Ingredients 4

2 cups heavy whipping cream
2 tablespoons white sugar
1 tablespoon instant coffee powder
1 tablespoon boiling water

Steps:

  • Beat whipping cream and sugar together in mixing bowl until stiff. Dissolve coffee granules in boiling water. Cool. Add to whipped cream and beat in. Makes enough to frost and fill one 8 or 9 inch 2 layer cake. Keep Mocha Cream refrigerated.

Nutrition Facts : Calories 109.1 calories, Carbohydrate 2.5 g, Cholesterol 40.8 mg, Fat 11 g, Protein 0.6 g, SaturatedFat 6.9 g, Sodium 11.4 mg, Sugar 1.6 g

MOCHA BUTTERCREAM AND MOCHA PASTRY CREAM



Mocha Buttercream and Mocha Pastry Cream image

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

2 tablespoons instant espresso powder
2 tablespoons hot water
4 large egg whites, room temperature
1 1/4 cups sugar
3 sticks unsalted butter, room temperature, cut into small pieces
5 ounces semisweet chocolate, coarsely chopped, melted and cooled
2 1/2 teaspoons instant espresso powder
2 1/2 teaspoons hot water
2 large eggs, plus 2 large egg yolks
1/2 cup sugar
1/2 cup whole milk
1/2 vanilla bean, split and scraped, pod reserved for another use
1/4 cup plus 1 1/2 teaspoons cornstarch
Salt
1 1/2 tablespoons unsalted butter, cut into small pieces
1 1/2 ounces bittersweet chocolate, coarsely chopped

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.

JAVA CREAM PUFFS



Java Cream Puffs image

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

1/2 cup water
1/4 cup butter, cubed
1/8 teaspoon salt
1/2 cup all-purpose flour
2 eggs
1/4 cup finely chopped pecans
MOCHA CREAM FILLING:
1/2 cup strong brewed coffee
24 large marshmallows
1-1/2 cups heavy whipping cream
1/4 cup hot fudge ice cream topping, warmed

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.

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