Hazelnut Coffee Cream Puffs

December  5, 2022
1 Ratings
Photo by Julia Gartland. Prop Stylist: Brooke Deonarine. Food Stylist: Ericka Martins.
  • Prep time 2 hours
  • Cook time 1 hour 20 minutes
  • makes About 1 dozen
Author Notes

I love making cream puffs because they look super fancy, but they’re secretly very easy to make. In this recipe, the rich custard filling gets its flavor from Nespresso Vertuo Infiniment Gourmand Saveur Noisette, the hazelnut coffee capsule in the limited-edition Nespresso x Pierre Hermé collection. The custard would taste just as good on its own with a dollop of whipped cream, but tucked into a cream puff and crowned with crunchy bittersweet caramel, it makes for a dessert worth celebrating.

The key to the puffs lies in baking the pastry thoroughly; If you do this, it’s almost impossible to mess them up. You can also make the dough ahead of time—to do so, scoop dough onto a parchment-lined baking sheet, freeze, then transfer the scoops to an air-tight container once frozen and return to the freezer until you’re ready to use. Bake them from frozen whenever you’re ready, just be sure to have a fresh batch of custard whipped up, along with the caramel topping and an extra cup of Nespresso Vertuo Infiniment Gourmand Saveur Noisette to enjoy as you work. —Samantha Seneviratne

Test Kitchen Notes

This recipe is shared in partnership with Nespresso. —The Editors

What You'll Need
Watch This Recipe
Hazelnut Coffee Cream Puffs
  • For the custard:
  • 1/3 (66 grams) granulated sugar
  • 1/4 (28 grams) cornstarch
  • 1/4 kosher salt
  • 4 egg yolks
  • 7.77 Nespresso Infiniment Gourmand Saveur Noisette coffee (brew 1 Vertuo capsule on the "Mug" setting)
  • 3/4 (173 grams) whole milk
  • 1/4 (70 grams) heavy cream
  • 2 unsalted butter
  • 1 1/2 pure vanilla extract

  • For the puffs:
  • 6 tablespoons (3/4 stick) unsalted butter, cut into small pieces
  • 2 teaspoons granulated sugar
  • 1/2 teaspoon kosher salt
  • 3/4 cup water
  • 3/4 cup (93 grams) all-purpose flour
  • 3 large eggs

  • For the topping:
  • 1/4 cup (70 grams) water
  • 1 1/2 cups (300 grams) granulated sugar
  • Confectioners’ sugar, for dusting
  1. Position two oven racks in the upper and lower third of the oven to accommodate two trays of puffs, then heat oven to 400°F. Line two baking sheets with parchment paper, then set aside.
  2. Prepare the custard: In a medium saucepan, whisk the sugar, cornstarch, and salt until combined. Add the egg yolks and whisk to combine. Add the Nespresso, milk, and cream and whisk until smooth. Add the butter.
  3. Cook over medium heat whisking constantly until the mixture has just started to thicken and come to a very low boil, about 5 minutes. Continue to cook the mixture for another minute or two until custard has thickened significantly and coats the back of a spoon, then immediately pour the custard through a fine mesh sieve into a medium bowl, gently pressing through with a spatula as needed. Discard any solids in the sieve. Add the vanilla to the custard and stir to combine. Cover the custard with plastic wrap or wax paper, pressing the plastic or wax on the surface to prevent a skin forming, and refrigerate until cold (about 1 hour).
  4. Make the puffs: Bring the butter, sugar, salt, and water to a simmer over medium heat in a medium saucepan, stirring with a wooden spoon. As soon as it comes to a boil, add the flour, stirring constantly, until the dough forms a ball and pulls away from the sides of the pan, about 1 minute. Remove the pan from the heat and let the mixture cool for 3 to 4 minutes, stirring the dough occasionally.
  5. Add the eggs to the dough in the pan, one at a time, stirring vigorously between each addition with a wooden spoon. The dough will break apart and slide around in the pot before it comes back together.
  6. Using a small ice cream scoop or a spoon of similar size (you want each scoop of dough to be about 2 tablespoons), drop the dough about 3 inches apart on the prepared sheets. Wet one of your fingers and tap down any peaks on the dough. Bake until deep golden brown and puffed, rotating the sheets halfway through, about 22 to 26 minutes total. Transfer sheets to racks, pierce the side of each puff with a skewer to allow steam to escape, then let puffs cool completely.
  7. Fill the puffs: Transfer the custard to a pastry bag fitted with a 1/4-inch tip. Use the hole from the skewer to fill each puff with 2 to 3 tablespoons of filling.
  8. Make caramel topping: Add water to a small saucepan. Add the sugar to the center. Cook over medium heat, carefully swirling the pan occasionally to cook evenly without stirring, until the mixture starts to darken in spots, about 7 to 10 minutes. Swirl the pan and continue to cook until the caramel is a light amber, another 1 to 2 minutes. Immediately remove from the heat. It will continue to darken a bit off the heat.
  9. Working very carefully to avoid hot caramel touching your skin, dip the tops of each puff in the caramel and return to the parchment-lined sheet pan to cool and harden. Do not touch the caramel until it has cooled.
  10. To serve: Dust with confectioners’ sugar using a mesh sieve. Serve immediately after filling—the puffs and the cream can be made a day in advance, then filled and dipped in caramel the next day.

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2 Reviews

LH December 10, 2022
I'd love to try this recipe but do not own a Nespresso machine and will wager that I am not alone. I brew my coffee by 3 other means (cold brew, drip and espresso machines) As nice as it might be to own a Nespresso, I feel that I'm well covered in the coffee-making department. Would you kindly provide the volume of coffee used and a comparable coffee variety as a substitute for the "Vertuo" capsule? Thank you!
[email protected] December 14, 2022
I’m pretty sure it’s an 8oz cup but she put 7.7 so it may be 7.7ozs