Hi everyone! It’s Sierra, and today I have a recipe for dalgona cream puffs!

Cream puffs have always been one of my favorite childhood desserts. Growing up, my dad loved cream puffs, so we always bought some whenever we went to Paris Baguette in Korea. I’ve been missing them since I started living by myself, so I decided to make my own cream puff recipe!

For the cream filling, I used the same dalgona coffee cream since that’s been trending during quarantine. I added a twist and made it into a whipped cream filling that tastes amazing! The coffee taste in the filling combined with the cream puff shell makes this dalgona cream puff recipe one of our favorites!

How to Make Pâte à Choux

Pâte à choux, or choux pastry, is the French name for the pastry dough that is used to make cream puffs. It’s a very light pastry dough that rises into a hollow shell due to the moisture in the dough evaporating into steam while baking. Some other desserts that use pâte à choux include profiteroles and éclairs.

The key ingredients for making pâte à choux are butter, water, flour, and eggs. The butter and water are first boiled together, then flour is added, and then the entire mixture is cooked a bit more. This method of making the dough allows for the maximum amount of moisture to be absorbed into the dough, which is essential to making the pastry rise during baking.

For my recipe, I also added milk, sugar, and salt to the dough. Salt and sugar are just added to adjust the taste of the pastry, but adding the milk makes the pastry a bit softer after baking. Without the milk, the exterior of the cream puff will be a bit crispier. If you would prefer to skip the milk, simply replace the milk with equal amounts of water.

What is Dalgona Cream?

Dalgona originated from Korea and is a type of toffee candy. Recently, dalgona coffee has gotten very popular as a Korean coffee drink made by whipping instant coffee with sugar and hot water and serving over milk. It has been one of the most popular recipes during Covid-19 quarantine, and it is a perfect way to top off a cup of milk to replace your morning/afternoon coffee! It requires only 3 ingredients and is quite simple to make with a hand mixer (you can also whisk it by hand).

To make the dalgona cream, I folded the whipped coffee portion of dalgona coffee into a classic whipped cream. This resulted in a light and fluffy coffee-flavored whipped cream that tastes AMAZING. Seriously, Kevin and I were so surprised by how good this whipped cream tastes, and it is the main reason why these dalgona cream puffs are now one of our favorite desserts.

Tips For Making Perfect Cream Puffs:

Here are some tips for making the pâte à choux correctly so that it rises nicely in the oven:

It is important to cook the flour with the butter and water/milk mixture on the stovetop. This allows some of the excess moisture to evaporate and for the remaining moisture to be fully absorbed into the dough. If you just mix in the flour without cooking it more, then you will end up with a dough that is much too watery and won’t rise properly in the oven.

Once the dough has been cooked, make sure to wait until the dough is fully cooled before adding the eggs. If you add the eggs too soon, they can get cooked or start curdling. Adding the eggs after the dough is fully cooled will also make it easier to get the density of the choux pastry right.

For shaping the cream puff, you should pipe the dough onto the baking sheet. I recommend using an extra-large round tip (I used this one) and piping the dough in a spiral mound. After you’ve made the mounds, wet your fingertip and gently press down on the tips to round them off so they don’t droop during baking.

With these tips, you should be well-prepared to bake some perfect cream puff shells! Let’s get started on this dalgona cream puff recipe!

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Dalgona Cream Puff

5 from 2 votes

Recipe by Sierra Park Course: DessertCuisine: FrenchDifficulty: Intermediate

Servings

cream puffs

Prep time

minutes

Baking time

minutes

This dalgona cream puff is the best cream puff we’ve ever tried! The light and fluffy coffee cream is an amazing filling that adds an exciting twist to this classic dessert.

Ingredients

Cream Puff
1/4 cup butter
6 tablespoons water
2 tablespoons milk
1/8 teaspoon salt
1 teaspoon sugar
1/2 cup all-purpose flour
2 eggs
Egg Wash
1 egg yolk
1 tablespoon water
Dalgona Cream Filling
10 tablespoons heavy cream (140mL)
2 1/2 tablespoon granulated sugar (1 1/2 for heavy cream whipping and 1 for making dalgona)
1/2 teaspoon vanilla extract
1 tablespoon instant coffee
1 tablespoon hot water
Equipment
Small pot
Mixing bowls
Hand mixer or whisk
Baking sheet
Pastry brush

Directions

Add butter, water, milk, salt, and sugar to a small pot. Also prepare sifted flour in a separate bowl and set it aside. Heat the pot on medium-high heat and gently whisk to melt everything together. Once the liquid starts to boil, turn the heat to low and remove the pot from the heat to a cool surface like a stone counter-top
Immediately add the flour and stir a bit before bringing the pot back to the stovetop on low heat. Make sure that all the flour is fully incorporated. Press the dough against the bottom sides of the pot to remove excess moisture and to cook the flour. Continue for 2 minutes until the dough is thickened and jiggly
Transfer the dough mixture to a medium-sized mixing bowl. Mix it briefly with a hand mixer or a whisk just to break it apart and let it cool completely
While waiting for the dough to cool, preheat the oven to 425°F and prepare a piping tip and a piping bag. Also, line a baking sheet with parchment paper
Beat the eggs in a separate bowl. When the dough has cooled, add half the beaten eggs and whisk until just combined. Add the remaining and whisk again until everything comes together into a smooth, thick mixture
Transfer the mixture into the prepared piping bag and pipe into spiral mounds on the baking tray. Wet your fingertips and gently touch the tip of each mound to round off the top
Prepare the egg wash by beating the egg yolk and water together and gently brush the mounds
Bake in the oven for 10 minutes at 425°F, then lower the temperature to 325°F and bake more for 20-22 minutes. The exterior should be hardened and lightly browned. Let the shells cool completely before adding filling
Dalgona Cream Filling
Whisk heavy cream, 1 1/2 tablespoons of sugar, and vanilla extract in a mixing bowl until medium peaks form
Combine instant coffee, 1 tablespoon of sugar, and hot water in another mixing bowl. If using a hand mixer, start beating on low until combined then high to make dalgona cream. If whisking by hand, whisk vigorously. The end result should be a fluffy spreadable mixture
Fold in dalgona into the whipped cream
Assemble
Slice off the top of the cream puffs. Spoon or pipe in the dalgona cream filling to a desired amount