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!
Looking for more amazing dessert recipes?
- Earl Grey Cupcakes with Matcha Buttercream
- Fluffy Comforting Earl Grey Soufflé
- Matcha Shortbread Cookies
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