Spring is almost here, but we’re still in that in-between stage where there’s plenty of sunshine but still not a lot of seasonal fruit to enjoy. It’s times like these that I look to the kind of flavors that are easily available all year ’round, and never fail to please.
Mocha is just one of these flavors. The rich chocolate and roast-y coffee notes are always a hit. Make these mocha cream puffs for your next special occasion—your guests will be so impressed!
I couldn’t make this fabulous dessert without help from my KitchenAid® 5 Burner Gas Convection Slide-In Range! The dough and the pastry cream all happen on the stovetop, and the puffs bake to a golden brown perfection in the oven using the Even-Heat™ True Convection technology.
Start by making the mocha pastry cream—this way it has plenty of time to chill. Whisk together egg yolks, sugar, cocoa, cornstarch, instant espresso granules, and a pinch of salt. During this time, warm milk in the 1.5-Quart Saucepan from the KitchenAid® Stainless Steel 10-Piece Set over medium-low heat.
Whisk in the hot milk, a little at a time, to gently warm and temper the egg yolks. Once all the milk has been added, transfer the mixture back to the Saucepan and cook it over low heat until it’s thickened.
Remove it from the heat, stir in the vanilla, and then strain the pastry cream through a fine mesh sieve. Allow it to chill for at least 2 hours. While it’s chilling, start on the choux pastry.
Place water, butter, sugar, and salt in the 3-Quart Saucepan from the Stainless Steel 10-Piece Set, and bring it to a simmer.
Stir in the flour, just until the dough gathers itself into a ball and pulls away from the sides of the Saucepan.
At this point, transfer the steaming hot dough to the KitchenAid® Stand Mixer, fitted with the flat beater. Mix on medium-low speed, adding the eggs one at a time. Allow each egg to fully incorporate before adding the next.
Once the eggs are worked in, spoon or pipe the choux puffs onto a parchment-lined baking sheet. They should be about 2 inches in diameter, but they’ll really puff up a lot as they bake.
Pop them into the Slide-In Range and let them bake until golden brown, puffed, and dry-looking. The Slide-In Range bakes these pastries so evenly, and they come out perfectly golden and gloriously puffed every time.
Once they’re completely cool, slice off their tippy-tops and fill the well inside with the creamy mocha filling.
To finish the filling, whip the heavy cream in the Stand Mixer with the whisk attachment. It should be thick enough to hold soft peaks.
Fold the whipped cream into the mocha pastry cream. Then spoon it into the cooled cream puff shells.
Drizzle with chocolate syrup and dust with powdered sugar for a presentation that’s sure to impress your guests!
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Mocha Cream Puffs
Makes 14 servings
For the filling
6 egg yolks
1/2 cup granulated sugar
1/2 cup unsweetened cocoa powder
4 tablespoons cornstarch
2 tablespoon instant espresso granules
1/2 teaspoon kosher salt
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
For the choux puffs
1 cup water
1/2 cup unsalted butter
1/2 teaspoon sugar
1/4 teaspoon salt
1 cup all purpose flour
4 large eggs
For the garnish
3 tablespoons (approximately) chocolate syrup
2 tablespoons (approximately) powdered sugar
For the filling
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 1.5-Quart Saucepan from the KitchenAid® Stainless Steel 10-Piece Set over medium-low heat on the KitchenAid® 5 Burner Gas Convection Slide-In Range. 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 Saucepan and place over medium-low heat.
Cook the pastry cream, whisking, until thickened. Remove from heat and stir in the vanilla. Pour the pastry cream through a fine mesh strainer, into a heat-safe bowl. Use the back of a ladle to press the mixture through the sieve. Press a layer of plastic wrap directly onto the surface, and refrigerate until completely cool (about 2 hours).
Just before serving, whip the cream on medium speed in the KitchenAid® Stand Mixer, fitted with the whisk attachment, until it holds stiff peaks. Fold the cooled pastry cream into the whipped cream. Spoon the filling into the cooled choux puffs.
For the choux puffs
Preheat the Slide-In Range to 425° F and line 2 baking sheets with parchment.
Place the water, butter, sugar, and salt in the 3-Quart Saucepan from the Stainless Steel 10-Piece Set. Cook over medium-high heat until the butter is completely melted and the mixture is simmering.
Add in the flour all at once and continue to cook, stirring for about 5 minutes, or until the dough gathers into a ball and a film begins to form on the bottom of the pot.
Transfer the mixture to the bowl of the Stand Mixer, fitted with the flat beater, and beat on medium speed.
Drop in the eggs, one at a time. Beat on medium speed, allowing each egg to become fully incorporated before adding the next (about 30 seconds to a minute).
Pipe or spoon the dough onto parchment-lined baking sheets, allowing about 3 inches in between each puff. Bake in the Slide-In Range for 30-35 minutes or until very dry looking, puffed, and deep golden brown.
For the garnish
Cool completely, then split horizontally and fill with mocha cream. Garnish with chocolate syrup and powdered sugar.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*