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Ah, cream puffs. Those little airy pillows of flaky pastry filled with creamy, slightly sweet custard. Also known as profiteroles, I’ve never tried to actually make these things but have discovered a decadent recipe that is perfect for those of us that don’t have time to make them, but want them daily. So here goes; the only cream puff recipe you will ever need is coming right at ya! Are you ready?
And no, I won’t make you scroll through my story of how cream puffs complete my life so here’s the recipe and then if you want to know a little about my love for these fluffy pockets of heaven, then you’ll want to read on….
- 4 oz of strong brewed coffee or espresso
- 1 c of steamed milk or milk alternative
- 1½ tbsp of 1883 Maison Routin Vanilla Syrup
- 1½ tbsp of 1883 Maison Routin Coconut Syrup
- Brew coffee or espresso.
- While brewing, steam milk on stove under med high heat until just about boiling.
- Add vanilla and coconut syrup to milk and reduce heat.
- Stir so milk doesn't burn.
- Whisk milk until frothy.
- Pour coffee into mug then top with milk/syrup mixture.
- Enjoy!
A Little About the Ingredients
I’m a tad picky with my ingredients when I’m making craft coffee at home. I come from the school of thought that quality is important and you get what you pay for. When it comes to food or my drinks, I spare no expense. Plus, depending on the ingredients, I may only be using a small amount so the price I pay actually saves money in the long run. I am a huge fan of the 1883 Maison Routin syrups. My favorite coffee bar uses them and they are full of flavor but not crazy sweet. They allow the full flavor of the coffee to shine through but are a nice compliment to the overall drink.
My milk of choice is Almond Milk and I use it with all of my home coffee bar drinks only because I love the taste. Califia Farms has a barista blend that is fantastic and will still froth nicely, much like full fat milk. For the coffee, I use Java Momma brand coffee and brew it strong. Typically I use a 2 tablespoons of ground coffee to 6 oz of water ratio. But if I’m looking for a stronger cup, I’ll bump it up to 3 tablespoons. I buy whole bean and grind as I need it. Check out which burr grinder I use and why I love it.
Profiteroles (pro-FIT-er-ohl) aka Cream Puffs
Originally from France, these pastries made their way to American menus in 1851. They are bite sized and include fillings of whipped cream, custard or even ice cream. I can’t even tell you my first encounter with a cream puff, except I went through a brief affair with the frozen ones at Costco. I bought them for a work party years ago and never turned back. To this day, I have to avoid the frozen treat section so one of those cream puff containers doesn’t jump into my basket! Actually, when in Costco a lot of things jump into my basket, but I’ll save THAT for another coffee chat.
Believe it or not there is a difference between traditional profiteroles and cream puffs. Typically, profiteroles are frozen then lightly thawed before consuming. Cream puffs are generally enjoyed consumed just after they are made. They both seem to take a bit of time to make which is why I searched for some inspiration on a coffee drink. I love to bake, but pastry making scares the utter hell out of me. Something about keeping things cold while you’re working with them and double boiling stuff. Bleh. I don’t have that much time, or patience. When you find an easy cream puff recipe, comment here so I can try it out. I do have a Kitchenaid stand mixer but I’m still a novice at using it. But I’m open to anything really!
Why Cream Puffs
My affliction with cream puffs is probably related to my doughnut obsession. But it’s probably the compact nature of these things that makes cream puffs so appealing. I prefer them filled with the whipped cream which makes them light and airy. Eclairs are also tasty but those are a bit more difficult to find. These pastries are definitely an art; I’ve found some of them to be dry and hard while others are light and fluffy. Needless to say, I cannot keep these things in the house because I would be eating an entire bucket in one sitting, so it’s just best to avoid them unless it’s a special occasion.
So there’s my cream puff story. Nothing fancy and nothing juicy. Just a normal girl with a small obsession with sweets. If you love food, sweets, and coffee, then follow me on Instagram where you’ll see all of the places that have some amazing treats! However if you’re a introverted homebody (uh, that would be me when I’m not exploring) then hang out with me on Pinterest! I’d love to add you as a collaborator on one of my boards! Email me at monica@theespressoexplorer.com if you’d like to be added!
Monica: .. Long time ago…..a few summer vacations during college costs needed to be paid and the only “good” job that I could find was at a local bakery shop, 3rd shift, as a “helper” to the bakers who knew all the recipes by heart.
All I could do was follow instructions from these experts as I called them and little by little did I catch on to their methods and madness which turned out the very best bake goods ever made. No short cuts, only the best ingredients and patience I would learn from them.. So my love of this “art” has given me insight to my favorite pastime and enjoyment. I try to please and make others happy and so I do like my coffee strong, your latte makes me want to give it a try. Keep up your great efforts and many more Clever beans to come. Will be thinking of you this Thursday, Sept 23 when I enjoy my first Latte Cream Puff.
Let me know what you think! Thanks for stopping by!