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Java Cream Puffs

 Java Cream Puffs
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
8 ServingsPrep: 25 min. + chilling Bake: 30 min. + cooling


  • 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
  • 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


  • 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

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Java Cream Puffs (continued)

Directions (continued)

  • 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. Yield: 8 servings.
Nutritional Facts: 1 serving (1 each) equals 378 calories, 27 g fat (15 g saturated fat), 130 mg cholesterol, 151 mg sodium, 31 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.