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.

 

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.

 

 

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.

 

 

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.

 

 

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.

 

 

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.

 

 

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.

 

 

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!

Monday #SpringSweetsWeek Recipes

• Blood Orange Shortbread Cookies from Jolene’s Recipe Journal
• Carrot Bundt Cake from Kathryn’s Kitchen Blog
• Carrot Halwa Ice Cream from Magical Ingredients
• Coconut Pudding with Dragon Fruit from Shockingly Delicious
• Crystalized Ginger Scones with Sake Poached Asian Pears from The Spiffy Cookie
• Easter Candy Crack Bars from Cookaholic Wife
• Easter Charcuterie Board from Devour Dinner
• Frozen Lemonade Pie from Cheese Curd In Paradise
• Hummingbird Cupcakes from Red Cottage Chronicles
• Instant Pot Key Lime Cheesecake from Hezzi-D’s Books and Cooks
• Key Lime Bundt Cake from Jen Around the World
• Key Lime Pie from Blogghetti
• Lemon Blueberry Jelly Roll from That Recipe
• Lemon Posset Tart from Art of Natural Living
• Mocha Cream Puffs from A Kitchen Hoor’s Adventures
• Orange Unicorn Doughnuts from Cindy’s Recipes and Writings
• Strawberry Chocolate Chip Coffee Cake from Palatable Pastime
• Strawberry Lemonade Mascarpone Cheesecakes from Karen’s Kitchen Stories

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

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

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

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 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

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.