Cream puffs are already a bite-sized piece of heaven — airy choux pastry shells filled with rich, luscious cream. But today, we’re giving them an iced coffee twist.
These Iced Coffee Cream Puffs feature light, crisp pastry filled with a cold coffee-infused n2o whipped cream, made extra silky and fluffy using a whipped cream charger. The chilled filling makes them perfect for warm weather, afternoon tea, or a decadent after-dinner treat.
Ingredients
| For the choux pastry | For the iced coffee cream filling |
| 120ml water and 120ml whole milk | 2 cups heavy cream, cold |
| 113g unsalted butter and 1 tbsp granulated sugar | ¼ cup powdered sugar |
| ¼ tsp salt and 125g all-purpose flour | 2 tbsp instant coffee granules (or espresso powder) |
| 4 large eggs | 1 tsp vanilla extract |
For decoration (optional)
Cocoa powder for dusting
Chocolate shavings
Instructions
Make the choux pastry shells
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a gentle boil.
- Remove from heat, add flour all at once, and stir vigorously until the mixture forms a smooth dough and pulls away from the sides of the pan.
- Return to medium heat for 1–2 minutes, stirring to remove excess moisture.
- Transfer dough to a mixing bowl and let it cool for 5 minutes.
- Beat in eggs one at a time until the dough is smooth and glossy.
- Pipe small mounds onto the baking sheet (about 2 inches wide).
- Bake for 20–25 minutes until puffed and golden. Cool completely before filling.
Make the coffee whipped cream with a cream charger
- Dissolve coffee granules in 1 tablespoon of hot water. Let cool completely.
- Pour cold heavy cream into your cream whipper.
- Add powdered sugar, vanilla extract, and cooled coffee concentrate.
- Seal the whipper, charge with one cream charger (N₂O), and shake well.
- Refrigerate until ready to use.
Fill the cream puffs
Slice each cooled pastry shell in half horizontally.
Pipe or spoon the coffee whipped cream generously into each shell.
Replace the tops and dust with cocoa powder or chocolate shavings if desired.
Chill & serve
Place the filled cream puffs in the fridge for at least 30 minutes before serving. Enjoy cold for the perfect balance of airy pastry, creamy coffee filling, and refreshing chill.
Pro Tips for Perfect Iced Coffee Cream Puffs
Keep it cold: The cream whips best when the cream and whipper are both cold.
Don’t open the oven early: This can cause your choux pastry to collapse.
Make ahead: You can bake the shells a day ahead and store them in an airtight container. Fill just before serving for maximum crispness.
Using a cream charger ensures your whipped cream is ultra-smooth, airy, and stable, holding its shape beautifully inside the cream puff. It also locks in the coffee flavor for a fresher, more intense taste.
These Iced Coffee Cream Puffs are an irresistible fusion of French pastry elegance and coffeehouse indulgence — a perfect showcase for the magic of a cream charger in your home baking.
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