Make the Choux:
Preheat oven to 200°C (390°F). In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil. Add flour all at once, stirring vigorously until dough pulls away from sides. Cool 5 min. Beat in eggs one at a time until smooth and glossy. Pipe 12–14 small mounds onto a parchment-lined baking sheet. Bake 25–30 min until puffed and golden. Cool completely.
Whip the Espresso Cream:
Beat cold cream, sugar, espresso powder, and vanilla (plus mascarpone if using) until soft peaks form. Chill until needed.
Make Ganache:
Warm cream, pour over chocolate and hazelnut spread. Stir until glossy and smooth. Let cool slightly.
Fill the Puffs:
Slice puffs in half or poke a hole underneath. Pipe or spoon espresso cream generously inside.
Glaze & Garnish:
Dip the tops in ganache, sprinkle with chopped hazelnuts, and let set for 10 minutes before serving.
Recipe Details
Prep Time: 25 minutes
Cook Time: 30 minutes
Cooling & Assembly: 30 minutes
Servings: 12–14 cream puffs
Difficulty: Medium
Why You’ll Love It Espresso cream is next-level – smooth, lightly bitter, and totally dreamy. Crunchy hazelnuts + rich ganache make every puff feel like a little fancy café treat.
Light, airy, creamy, and absolutely unforgettable
