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Mocha-Filled Cream Puffs

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SKILL LEVEL : expertPREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories300
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol135 mg45% DV
Sodium140 mg6% DV
Total Carbohydrates39 g13% DV
Dietary Fiber1.0 g4% DV
Sugars25 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  Amount Per Serving % DV *
Calories300
Calories from Fat120
Total Fat13 g20% DV
Saturated Fat8 g40% DV
Trans Fat0 g
Cholesterol135 mg45% DV
Sodium140 mg6% DV
Total Carbohydrates39 g13% DV
Dietary Fiber1.0 g4% DV
Sugars25 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  • 1/2 cup water
  • 1/4 cup butter or margarine (1/2 stick)
  • 1/2 cup all-purpose flour
  • 2 eggs
  • MOCHA CREAM FILLING (recipe follows)
  • Powdered sugar (optional)

Directions

  • 1. Heat oven to 400°F. Grease cookie sheet.
  • 2. Heat water and butter in medium saucepan to rolling boil. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves side of pan and forms a ball. Remove from heat. Add eggs, one at a time, beating with spoon after each addition until smooth. Drop batter by scant 1/4 cupfuls about 3 inches apart onto prepared cookie sheet.
  • 3. Bake 35 to 40 minutes or until golden brown. Remove from oven. Horizontally slice small portion from top of puffs; set tops aside. Remove any soft dough from inside of puffs. Remove puffs from cookie sheet to wire rack; cool completely. Prepare MOCHA CREAM FILLING; fill puffs. Replace tops; sprinkle with powdered sugar. Refrigerate until cold. Cover; refrigerate leftover puffs. 6 cream puffs.
  • MOCHA CREAM FILLING
  • 2/3 cup sugar
  • 3 tablespoons HERSHEY'S Cocoa
  • 3 tablespoons cornstarch
  • 1-1/2 cups milk
  • 2 to 3 teaspoons powdered instant coffee
  • 1 egg yolk, slightly beaten
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon vanilla extract
  • 1. Stir together sugar, cocoa and cornstarch in medium saucepan; gradually add milk and instant coffee. Cook, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat.
  • 2. Gradually stir small amount of hot mixture into egg yolk, blending well; return mixture to pan. Heat just to boiling, stirring constantly.
  • 3. Remove from heat; stir in butter and vanilla. Pour into bowl; press plastic wrap onto surface. Refrigerate until cold.

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