Recipe of the Week: Mocha Cream Puffs

Source from Everyday Health

Coffee-flavored puffs cradle the lightened mocha filling in these two-bite treats. If you like, tuck a strawberry slice or two under the cream puff top.


  • 3/4 cup(s) water
  • 3 tablespoon butter
  • 1 teaspoon coffee granules, instant
  • 1 tablespoon coffee granules, instant
  • 1/8 teaspoon salt
  • 3/4 cup(s) flour, all-purpose
  • 3 egg(s)
  • 4 ounce(s) yogurt, low-fat vanilla
  • 2 tablespoon cocoa powder, unsweetened
  • 4 ounce(s) whipped dessert topping, light


Puff Pastry:

1. Preheat oven to 400°F. Coat an extra large baking sheet with nonstick cooking spray; set aside.

2. In a medium saucepan, combine the water, butter, coffee crystals, and salt. Bring to boiling. Add flour all at once, stirring vigorously. Cook and stir until a ball forms that doesn’t separate. Cool for 5 minutes.

3. Add eggs, one at a time, beating with a wooden spoon after each addition until smooth. Drop into 20 small mounds onto prepared baking sheet. Bake about 20 minutes or until brown. Cool on wire rack. Split puffs; remove soft dough from insides.

4. Using a pastry bag fitted with a star tip or a spoon, pipe or spoon Mocha filling into cream puff bottoms. Add cream puff tops. Makes 20 cream puffs.

Mocha Filling:

In a medium bowl, combine half of an 8-ounce carton low-fat vanilla yogurt, 2 tablespoons unsweetened cocoa powder, and 1 teaspoon instant coffee crystals. Fold in half of an 8-ounce container thawed light whipped dessert topping. Cover and chill until serving time.