· · ·

Mocha Cream Puffs

Sharing is caring!

Mocha Cream Puffs are chocolaty, light, and perfectly delicious.  Especially with the light and creamy tiramisu style coffee mascarpone and whipped cream filling.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweetsWeek recipes. All opinions are mine alone. Thank you for supporting the brands that support A Kitchen Hoor’s Adventures.

Mocha Cream Puffs are chocolaty, light, and perfectly delicious. Especially with the tiramisu style coffee mascarpone filling. #SpringSweetsWeek


These are a bucket list item for me. I have never made choux pastry before for anything. I’ve never made profiterole, cream puffs, eclairs; nothing that requires choux pastry. It was something I was sort of afraid of because there’s a lot of stirring involved. And if it’s not cooked right it can go wrong.


Yes. I realize many say the same thing about macaron. And there are those that say choux pastry is not that intimidating! But to me, it sort of was. But like with macaron, I was determined to try them and see what happens. By the way, my first macaron recipe is here.


Mocha Cream Puffs are chocolaty, light, and perfectly delicious. Especially with the tiramisu style coffee mascarpone filling. #SpringSweetsWeek


Who invented cream puffs?


As with all age-old recipes, that remains to be seen. Everyone wants the claim to fame on these recipes. But we have to southern Germany and France at around the 13th century. They made a cheese bun of similar pastry baked in an oven. Then they sliced the buns open and put cheese in there. The hot buns melted the cheese. I am totally trying this.


Pastry chefs in England and France were both playing around with the same type of pastry dough. A combination of pastry flour, fat, eggs, and water combined to make choux pastry. They called it choux pastry because the buns made with the pastry looked like cabbage. You guessed it! The French word for cabbage is choux. And a term of endearment in French is mon petite choux-choux. My little cabbage cabbage. At least so they told me in school.


Mocha Cream Puffs have a light and delicious tiramisu style coffee flavored mascarpone whipped cream filling. #SpringSweetsWeek


And as if the history of cream puffs isn’t confusing enough, the name changes depending on how you cook the dough. There’s choux pastry, puff pastry, profiteroles, and buns. And to made things even worse, dishes varied by restaurant. You can order profiterole in a French restaurant and order them in an English restaurant and get two different desserts.


What are profiterole?


They’re basically cream puffs. Cream puffs that have a cream filling and are dipped in caramel. These were made famous by chef Antonin Carême. He was the first to fill and dip the baked pastry. And then went on to make the Croquembouche. This is a tower of profiterole stacked in a pyramid. It’s then drizzled with a hard caramel that looks like spun silk when it’s finished. It’s an amazing sight. But I’ve never had it.


Mocha Cream Puffs have a light and delicious tiramisu style coffee flavored mascarpone whipped cream filling. #SpringSweetsWeek


Now, I’ve been reading that cream puffs and profiteroles vary, but I think they’re the same thing. Some sites will tell you that profiterole have ice cream filling. I’ve never had one that was frozen but apparently you can fill them with ice cream. I may have to try that, too. The Joy of Cooking just lists pastry cream or ice cream as appropriate fillings. So, put whatever you want in there.


What’s with the name profiterole? Well, historians think it’s related to the word for profit or small reward. It aptly describes the nature of the cream puff or profiterole. It’s a small 2 or 3 bites of choux pastry goodness filled with whatever you want. Cheese, pastry cream, whipped cream, ice cream, or in this case mascarpone whipped cream.



What about the Wisconsin State Fair cream puffs?


What surprises me is that the Wisconsin State Fair apparently sells a TON of cream puffs. In 2015 alone, they sold over 400K of those delicious gems. It totally cracks me up that one guy sited in an article about the Wisconsin State Fair Team Cream Puff is called Puff Daddy. That’s just too frickin funny.


Cream puffs debuted in the 1924 Wisconsin State Fair. And it was a match made in heaven ever since. The Wisconsin Bakers Association created a glass window to showcase all the recipes made with Wisconsin dairy. The cream puff was popular but it wasn’t until after the war where it skyrocketed in popularity. FYI during the war, cream was in short supply so cream puffs weren’t possible.


Mocha Cream Puffs have a light and delicious tiramisu style coffee flavored mascarpone whipped cream filling. #SpringSweetsWeek


But when the Dairy Bakery opened back up in 1947 they were more popular that ever. And, in 2011, Puff Daddy and his team set out to make the biggest cream puffs. Like Guinness World Record sized cream puff. It topped the scales at 125 pounds with 15.5 gallons of cream inside. That is one GYNORMOUS cream puff.


What do mocha cream puffs taste like?


Okay. I’m not ashamed to admit that I did more taste tests than I should have. There I was, standing in the kitchen. Eyeing the pan I the oven like a hawk. I could see them puff up. I had forgotten to turn the oven down on the first batch. Don’t do this. You need to turn the oven down so the inside gets cooked. So, the first batch was a little dry on the inside. No worries. They’re getting stuffed anyway.


Mocha Cream Puffs have light shells flavored with chocolate and have a coffee flavored mascarpone whipped cream filling. #SpringSweetsWeek


The second batch, I didn’t forget to turn down the oven. And they were so moist and delicious in the inside. Not dry at all. They have a hint of chocolate flavor making them rich and delicious. The outside is tender. They’re not crisp. See the notes section of the recipe if you want them to be crisp. I didn’t know this when I started down the path of making these mocha cream puffs. But it’s food for thought. Pun intended.


Now, the no shame part comes in with the filling. Y’all. I wanted to eat the whole batch of the filling all my myself. In the closet. With a spoon. It is THAT good!! I started down the path of whipping the cream and then folding in the mascarpone, but then it looked too thick. I added more whipping cream and bet it again. Then added a hint of almond paste and instant coffee. Then I realized I should have let the coffee set in the whipping cream to dissolve. Follow the instructions.


Mocha Cream Puffs have light shells flavored with chocolate and have a coffee flavored mascarpone whipped cream filling. #SpringSweetsWeek


Just look at that mocha cream puff! The crumb of the choux pastry, the creamy, rich color of the filling. I’m totally drooling. These need to go on the menu again. And soon! The slightly sweet, airy, and coffee laced mascarpone whipped cream filling is totally addictive. I am using it for more than just these cream puffs! I have no idea what else, but sometime. It’s THAT good.


And never be afraid to just jump feet first into making something. It’s a bucket list for a reason! You want to accomplish these things. So, do it! They’re not as hard as you think. These recipes are not as intimidating as you think. And there’s always someone that’s made them and is willing to help trouble shoot. Like me with macaron. I’ve had it all happen to me! So, just get out there and cook up some delicious mocha cream puffs. You’re family will thank you! And I thank you!


Mocha Cream Puffs have light shells flavored with chocolate and have a coffee flavored mascarpone whipped cream filling. #SpringSweetsWeek
Yield: 30

Mocha Cream Puffs

Cook Time: 40 minutes
Total Time: 40 minutes

Mocha Cream Puffs are chocolaty, light, and perfectly delicious. Especially with the tiramisu style coffee mascarpone filling.


For the pâte à choux:

  • 1 cup water
  • 1/2 cup butter
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 3/4 cup flour
  • 3 tablespoons cocoa powder
  • 4 - 6 eggs

For the tiramisu filling:

  • 8 ounce mascarpone
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 3/4 cup whipping cream
  • 1/2 teaspoon instant coffee


For the pâte à choux:

    1. Preheat oven to 400.
    2. Combine the flour with the cocoa powder in a small bowl with a whisk. Set aside.
    3. Combine the water with the butter in a medium saucepan over medium heat. Stir until the butter melts.
    4. Stir in the sugar and salt and continue to simmer until dissolved.
    5. Add the flour mixture and stir vigorously until there are no lumps.
    6. Continue cooking the pastry dough until smooth and a thin film of dough coats the bottom of the pan. This will vary based on moisture in the flour and quality of ingredients. Anywhere between 5 and 10 minutes.
    7. After the dough cooks, put it in the bowl of a stand mixture with the paddle attachment (or a large mixing bowl and use a hand mixer with the whisk attachment). Beat on low for amount a minute to cool the batter down enough for the eggs.
    8. Start adding the eggs, one at a time, beating after each addition.
    9. Check the batter consistency after 3 eggs. The dough should be smooth and shiny. When you lift the paddle, the dough should fall slowly into a ribbon off the paddle. Continue to add eggs one at a time until the batter your batter looks like that. I had to add 6.
    10. Put the batter into a piping bag fitted with a 1/2 inch tip.
    11. Pipe into 1 1/2 to 2 inch rounds about 3 inches apart.
    12. Bake at 400 for 5 minutes.
    13. Reduce the heat to 375 and cook for 20 to 25 minutes or until puffy.
    14. Remove from heat and allow to cool to room temperature.
    15. Bake one pan at a time making sure to return the oven temperature to 400 before baking another pan.

For the mascarpone mocha filling:

    1. While the cream puffs are cooling, make the coffee mascarpone whipped cream.
    2. Place the mascarpone and powdered sugar in a large mixing bowl.
    3. Using a hand mixer (or your stand mixer) beat until creamy.
    4. Pour the coffee granules into the whipping cream and set aside for 5 minutes to allow the coffee to dissolve. Use 1 1/2 teaspoons if you want a stronger coffee flavor, or 1 teaspoon for a more mellow coffee flavor.
    5. Once the coffee has dissolved, pour the whipping cream mixture into the mascarpone mixture. Beat with the whisk attachment until smooth and creamy.
    6. Check for sweetness and flavor. Add more powdered sugar and coffee granules as needed.
    7. Once the filling is ready, use a rubber spatula to fill a piping bag fitted with 1/2 inch star tip.
    8. You can either use a serrated knife to slice the cream puffs open or insert the piping tip into the bottom of the cream puff to fill it. If you insert the tip into the bottom, carefully fill the cream puff until they feel heavy, and you can see them swell up with the filling.
    9. Store the filled cream puffs in the fridge for up to 3 days. If they last that long.


You can make the batter 3 days ahead and store in the fridge.

You can make the shells `1 day ahead and store in an airtight container for 1 day.

If you want crispier cream puffs, use all butter instead of butter and water.

Nutrition Information



Serving Size


Amount Per Serving Calories 149Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 71mgSodium 93mgCarbohydrates 7gFiber 0gSugar 4gProtein 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Monday #SpringSweetsWeek Recipes

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

Welcome to #SpringSweetsWeek 2022 hosted by Heather from Hezzi-D’s Books and Cooks! Flowers are starting to bloom, the weather is getting warmer, and we’re celebrating with spring sweets and a fun giveaway! This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So, say bye bye to the snow and cold weather and get ready to enjoy amazing spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages!

Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you to Dixie Crystals, Melissa’s Produce, Anolon, Sweets & Treats, Taylor & Colledge, and Nairn’s for your generosity. We have an incredible giveaway with six amazing prizes. We would love if you would take a moment to read about the sponsors and their prizes you can win!

Prize #1: A $100 gift card to Melissa’s Produce and a 3 month produce subscription

A display of fruit

One winner will receive a $100 gift card to buy the freshest produce around! Melissa’s has everything from common apples and oranges to exotic passion fruit and rambutans. The winner will also receive a stunning selection of the most delicious produce around once a month for 3 months. At Melissa’s Produce selects their produce at their peak perfection and packs it by hand to ensure a safe arrival. A $224 value.

Prize #2: A candy making kit from Dixie Crystals

A candy making kit

Perfect for the candy making novice or even the most advanced candy maker! Dixie Crystals is providing one winner with everything they need to make candy. The winner will receive a waterproof candy thermometer, silicone candy molds, and stainless-steel double boiler. A $50 value.

Prize #3: A 5-piece Bakeware set from Anolon

5-piece Anolon bakeware set

Create dozens of bakeshop treats from gooey bar cookies to peanut butter and chocolate brownies to banana nut bread and more with all of the essentials in an expertly curated nonstick bakeware set. This bakeware is designed to stand up to the rigors of everyday baking with the convenience craved by creative bakers. This 5-piece baking set includes Two 9-Inch Round Cake Pans, a 9-Inch Square Cake Pan, a 14-Inch x 16-Inch Cookie Sheet, and a 11-Inch x 14-Inch Cooling Rack. A $65 value.

Prize #4: An assorted box of baking supplies from Sweets & Treats

Sweets & Treats Cupcakes

Sweets & Treats will provide one winner with an assorted box of baking supplies including liners, sprinkles, toppers, and other fun baking supplies. Sweets & Treats has the best selection of cupcake liners, cupcake topper, paper straws, and molds.

Prize #5: A Selection of three extract pastes from Taylor and Colledge

Taylor & Colledge

One winner will receive a selection of extracts to include almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.

Prize #6: A selection of three flavors of Gluten Free Grahams from Nairn’s


One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products.

a Rafflecopter giveaway

Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and products to use for #SpringSweetsWeek recipes. All opinions are my own.

The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors.

The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No is purchase necessary to enter. This giveaway is void where prohibited by law. This promotion is in no way sponsored, endorsed, administered by or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.

Similar Posts


  1. OMG! Stunning flavors! The description makes me drool and wouldn’t mind having a few of these delicious mocha cream puffs. Amazing recipe!

    1. Thanks. OMG that filling was crack. I couldn’t stop eating it. It was SO GOOD! I’ll have to find an excuse I mean reason to make it again.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.