Coffee Cream Puffs

Coffee Cream Puffs
30 Mins
Prep time
70 Mins
Cooking time
Serves 25

What you need

  • 1/2 cup boiling water
  • 65g butter
  • 1/2 cup plain flour
  • 2 eggs
  • 1 1/4 cups milk
  • 1/2 cup caster sugar
  • 1/4 cup custard powder
  • 1 tablespoon instant coffee
  • 1 teaspoon vanilla essence
  • 250g PHILADELPHIA Block Cream Cheese, softened and cubed

How to make it

  1. BRING the water and butter to a boil. Add the flour, all at once, and stir quickly until the mixture leaves the side of the pan, about 1 minute. Remove from the heat to a mixing bowl.
  2. BEAT mixture in an electric mixer for 1 minute, then add the eggs in, one at a time, until well incorporated. Place teaspoons of mixture on greased baking trays.
  3. BAKE at 250ºC for 10 minutes, then reduce heat to 180ºC and bake for a further 20 - 25 minutes or until crisp. Remove from oven and make small cuts in the sides to allow the steam to escape. Return to the oven for 5 minutes to dry out.
  4. COMBINE the milk, sugar, custard powder, coffee and vanilla and whisk over medium heat until custard boils and thickens. It will be quite thick. Cover, and cool.
  5. BEAT the cold custard with an electric mixer until smooth. Gradually add PHILLY, beat until thick, and smooth. Cut puffs horizontally in half. Remove any soft filling inside with a small spoon and fill with pastry cream. Serve dusted with icing sugar.