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Espresso Custard Filled Cream Puffs

Indulge in the ultimate dessert experience with these delectable espresso custard-filled cream puffs. So delicate and golden, these puffs of pastry are filled to the brim with rich and creamy espresso custard, creating a perfect harmony of flavors and textures!

espresso custard filled cream puffs in a stack.

Cream Puffs with Custard

This is the perfect harmony of flavors and textures. Each bite a symphony of sweetness and bold espresso notes, guaranteed to satisfy the the most discerning dessert lovers cravings.

For a special occasion or simply treating yourself to a decadent indulgence, these espresso custard filled cream puffs are sure to impress.

Make these by preparing the velvety custard and then whip up a batch of the light and airy cream puffs, and creat a golden brown and crisp on the outside while tender on the inside puff.

Once cooled, you will gently and generously fill with the custard making an irresistable combination of espresso and custard guaranteed to elevate any dessert spread and leaving your taste buds wanting more!

You might have tried some of our other espresso recipes like How to Make Espresso, Matilda Cake Recipe or these mini Chocolate Mousse Cups!

Here’s What You’ll Need

  • Butter
  • Flour
  • Eggs
  • Butter
  • Sugar
  • Cream
  • Flavorings
Plate of espresso custard filled cream puffs.

Special Equipment

You really do need a piping bag and piping tips for this recipe. I’ve tried making it without and that is a miserable experience. You can find a piping bag in most grocery stores. It doesn’t have to be a special one. Just a simple disposable bag with reusable tips will work.

Here’s How You Do It

  • Create the puffs with simple ingredients and pipe out onto parchment paper and bake.
  • Make the cream for the puffs.
  • Make the espresso drizzle.
  • Assemble!
Cut away of espresso custard filled cream puffs.

Tips and Tricks

  • You make this recipe in two parts. Neither part takes a long time, but you want to allow sufficient time for things to cool so allow a long time for this recipe. It isn’t something you whip up and serve in a few minutes.
  • Choose a larger opening tip to inject the cream into the puff.
  • Espresso powder is the same thing as instant espresso you can often find this in the grocery store in the coffee aisle.
  • The history of the cream puff is amazing, really, it is. I hope you’ll give this article a try.

PRO TIP: Add a dash of espresso powder to the chocolate sauce for an even richer sauce.

Storage, Freezing and Reheating

Store these in the refrigerator in an airtight container for 3-5 days.

These actually freeze amazingly well! Just make the chocolate sauce when you are ready to serve and apply it then.

No need to reheat the whole cream puff, it won’t work.

Watch Me Make This

Hey friend! I would love to see what you’ve made! Find me on social media and share those photos with me!

If you leave a comment in the comment section below, I’ll answer right away. I love to hear from you and want to know your opinions and ideas! 5 STAR comments help others to find the recipes on the Loaves and Dishes website! Thank you so much!

Espresso Custard Filled Cream Puffs

This recipe for cream puffs with espresso cream filling is easy, light, airy and delicious!
5 from 1 vote
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Course: Dessert
Cuisine: sweet
Keyword: espresso custard filled cream puffs
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 280kcal


For the Cream Puff

  • 5 Tbs unsalted butter
  • 1 cup water
  • ¾ Cup all-purpose flour
  • 3 eggs beaten

For the Espresso Cream Filling

  • 1 ½ cup heavy cream
  • 6 Tbs powdered sugar
  • 2 tsp instant espresso
  • ½ tsp unsweetened cocoa
  • 1 tsp pure vanilla extract
  • ¼ tsp pure almond extract

For the Sauce

  • 4 ounces semisweet chocolate broken into smaller pieces
  • 2 ½ Tbs unsalted butter


For the Cream Puff

  • Preheat the oven to 400. Place the butter and the water into a small sauce pan on the stove top and bring to a boil. Meanwhile, sift the flour into a bowl to ensure that there are no lumps and the flour is super fine. Once the butter and water has come to a boil – remove from the heat, add the flour and mix well. Return to the heat and heat for 2 minutes. Remove from the heat and place in the bowl of a stand mixer. Allow to cool for at least 10 minutes. You may run the whisk attachment to help the mixture to cool. Do not add the eggs while it is still very hot or the eggs will cook and this won’t turn out right.
  • Once the mixture has cooled, add the eggs by a small drizzle while whisking on a medium speed. Allow mixture to continue whisking at a medium high speed for about 5 minutes. The idea being to whip a lot of air into the batter.
  • While the mixture is whipping, prepare a half sheet rimmed baking dish with a sheet of parchment paper. Once the batter is done whisking, transfer to a piping bag fitted with a ½ inch plain tip. Pipe into circles the size of a quarter on the parchment paper. Leave some space between for rising. Bake in the preheated oven for 20 minutes. Remove from the oven (this is a VERY important part) and pierce each cream puff with a toothpick or skewer so that the steam can escape from inside. Put the cream puffs back in the oven and allow to bake for another 4-5 minutes. Turn the oven off and open the door. Allow the cream puffs to sit in the oven until cooled.

For the Espresso Cream

  • Whip together the cream, sugar, instant espresso, unsweetened cocoa, vanilla and almond until thick and creamy.
  • Using the smaller star tip, pierce the side of each cream puff and fill with cream filling. Use your own judgment concerning when each is filled.

For the Sauce

  • In a microwave safe dish and the microwave set on high, melt the chocolate and butter together by microwaving for 30 seconds at a time. Chocolate is ready when it is completely melted and combined with the butter.
  • Using a spoon, drizzle the chocolate across the top of the cream puffs and serve immediately.
  • **Refrigerate cream puffs if you are not going to eat them immediately – they will last in the refrigerator for about 24 hours.


  • These cream puffs are super easy to make, although they look hard.  
  • The taste is light and fluffy.  
  • Best if eaten on the day they are made.
    • You make this recipe in two parts. Neither part takes a long time, but you want to allow sufficient time for things to cool so allow a long time for this recipe. It isn’t something you whip up and serve in a few minutes.
    • Choose a larger opening tip to inject the cream into the puff.
    • Espresso powder is the same thing as instant espresso you can often find this in the grocery store in the coffee aisle.


Nutrition Facts
Espresso Custard Filled Cream Puffs
Amount Per Serving
Calories 280 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 14g70%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 94mg31%
Sodium 27mg1%
Potassium 115mg3%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 8g9%
Protein 4g8%
Vitamin A 720IU14%
Vitamin C 0.2mg0%
Calcium 36mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @loavesanddishes or tag #loavesanddishes!

This article origianlly appeared on the pages of Loaves and Dishes on March 1, 2015 and has been updated with the most helpful content possible! This includes the recipe card and all of the informaiton in the post.

A Verse to Share

Faith makes the difference and that is why you are going to see 180 updated recipes coming out over the next 6 weeks. Wow.

Matthew 21:12

Jesus replied, “I tell you the truth, if you have faith and do not doubt, not only can you do what was done to the fig tree, but also you can say to this mountain, ‘Go, throw yourself into the sea,’ and it will be done.

Wendi is the writer, CEO and dishwasher at Loaves and Dishes! When not in the kitchen or behind the computer, you can find Wendi serving on International Food Conference Boards, Speaking at various conferences, Leading and Cooking for the local Arts Council's "Taste of Stokes" events or donating home cooked goodies to various local non profits such as the Danbury Songwriters and Stokes Partnership for Children. Wendi is also a Registered Nurse with a Master's Degree and serves on her town's board of councilmen.

Recipe Rating


Friday 26th of January 2024

Wonderful espresso cream filling! I wanted to do some small eclairs with espresso whipped cream, nutella glaze with chocolate drizzle! It is not a sweet filling which really complimented the toppings! I don't have Almond extract on hand, but I'm sure when I do, it will enhance the filling even more! I made the dessert up for my drilling rig crew and they were devoured! Many couldn't believe that it didn't get brought here from a bakery. I will be bookmarking and making again! Thank you for sharing and looking forward to discovering more of your recipes :)

Wendi Spraker

Monday 29th of January 2024

I'm so glad you loved it and I am always amazed at where our recipes end up! From the mountains of North Carolina to a drilling rig crew! Thanks for trying and come visit for more recipes soon!


Friday 2nd of February 2018

You make it look so simple!

Jules B.

Thursday 25th of May 2017

Listen... My mouth is literally watering right now. These look and sound amazing. I'm certain that I will fail, but I'm going to try to make these. I figure worst case scenario, I can eat the filling with a spoon, while staring at the failed puffs. I know this will shock you, and make sense to Emily... I'm not a fan of chocolate. I crave small amounts on occasion, but in general I have no desire for it. Now, coffee/espresso, I'm addicted to. So, my thanks to you, Emily, and the Food Network, for this recipe coming about. I'm also a huge Food Network fan. Thank you for sharing this!!!

Wendi Spraker

Friday 26th of May 2017

Hey Jules! Thanks for leaving a comment! These little cream puffs are really tasty. I really hardly know though because Mr. Loaves and Dishes ate almost all of them in one sitting! They are so light and creamy - YUM! You are welcome - and I'm betting you won't fail! :) Let me know!


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