Java Cream Puffs Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
1 each: 378 calories, 27g fat (15g saturated fat), 130mg cholesterol, 151mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 5g protein .
Reviews for Java Cream Puffs
"These were not overly difficult to make and they turned out amazing! I took them to a recent carry-in and they were gone before I even got up to the buffet! I had many compliments and many waiting on their copy of the recipe! Thanks for a keeper, I will be making this again for sure!"
"Delicious! I would like to make these for company, but I need to work on a couple of "challenges" I encountered with this recipe. I made the puffs first, but I think that next time I will make the cream filling first, as the coffee-marshmallow mixture took a while to set. I also had filling left over for at least two more puffs. I poured the extra into a pretty glass---looks like a lovely mousse. Another situation I had was that the tops of the puffs broke into pieces when I tried to cut them off. I'm not sure why this happened---perhaps someone could let me know. Regardless, this is an elegant dessert and I will definitely make it again."
"This is an amazing dessert! I first had these at a party and immediately wanted the recipe. I'm not even a big cream puff fan, but the combination of the smooth mocha cream filling with the light, airy puff and the rich fudge sauce on top is unbeatable! Unfortunately, my husband doesn't like coffee-flavored anything, but I've substituted plain cream in the middle for him before. They're not exactly easy to make, but I wouldn't label them difficult either. You will NOT be sorry you made these for your next event!!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.