Mocha Cream Puffs

Step 1

For the filling

Step 2

Place the egg yolks, sugar, cocoa powder, cornstarch, espresso granules, and salt in a medium bowl and whisk to combine.

Step 3

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.

Step 4

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.

Step 5

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).

Step 6

Just before serving, whip the cream until it holds stiff peaks. Fold the cooled pastry cream into the whipped cream. Spoon the filling into the cooled choux puffs.

Step 7

For the choux puffs

Step 8

Preheat the oven to 425° F and line 2 baking sheets with parchment.

Step 9

Place the water, butter, sugar, and salt in a medium pot, and cook over medium-high heat until the butter is completely melted and the mixture is simmering.

Step 10

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.

Step 11

Transfer the mixture to a large mixing bowl, and beat on medium speed.

Step 12

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).

Step 13

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.

Step 14

For the garnish

Step 15

Cool completely, then split horizontally and fill with mocha cream. Garnish with chocolate syrup and powdered sugar.