• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Taryn's Tasting Table logo
  • Home
  • About Me
  • Recipes
  • Work with Me
  • Portfolio
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • About Me
  • Recipes
  • Let's Work Together!
    • Portfolio
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Cookie Butter Cream Puffs

    · 1 Comment

    Jump to Recipe Print Recipe
    Share this recipe...
    • Facebook
    • Pinterest
    • Yummly
    • Email
    Cookie Butter Cream Puffs

    Yes, you read that right...COOKIE BUTTER CREAM PUFFS! I mean, how does that not sound like the best thing you've heard all day?! They're absolute heaven!

    I am a huge fan of cookie butter, so I'm a little biased. I'll literally eat it by the spoonful straight from the jar. Cookie Butter, Speculoos, Speculaas, Biscoff, Lotus Spread, whatever you call it, it's absolutely delicious!

    These Cookie Butter Cream Puffs will blow your socks off! Cream puffs filled with a cookie butter mousse and topped with cookie butter and crushed Lotus cookies. I know they look intimidating but they're really not. Choux Pastry is easier then you think! Just follow the steps and trust me, it'll be so worth it. You'll hardly be able to stop yourself from eating them all.

    I'd love to hear how you like it, so please comment below.

    If you make them, please share your creations and tag @tarynstastingtable

    Ingredients:

    • Unsalted butter
    • Water
    • Whole milk
    • Salt
    • Sugar
    • All-purpose flour
    • Eggs
    • Cookie butter
    • Cream cheese
    • Powdered Sugar
    • Heavy Cream
    • Pure Vanilla Extract
    • Lotus Cookies (Optional)

    Equipment:

    • medium saucepan
    • wooden spoon or rubber spatula
    • handheld or stand mixer
    • large mixing bowl
    • medium mixing bowl
    • 2 baking sheets
    • parchment paper or silicon baking mats
    • pastry brush
    • piping bags
    • piping tips

    Instructions:

    Make the choux pastry: Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and the dough creates a ball. Move the dough ball around the pot for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.

    With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. Keep a couple teaspoons of the egg behind to use with your egg wash. Et voilà, your choux pastry dough is complete!

    Preheat oven to 400°F. Line two baking sheets with parchment paper or silicon baking mats. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning.

    Transfer choux pastry dough to a piping bag fitted a large round piping tip. Pipe 2-inch mounds about 3 inches apart. Using a water moistened finger, smooth down the peaks and lightly brush each with egg wash.

    Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 350°F and continue to bake for 10 more minutes until golden brown. Keep an eye on them but do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.

    Make the filling: Using a handheld or stand mixer fitted with a whisk attachment, beat heavy cream on medium-high speed until soft peaks form, about 3 minutes. Temporarily transfer to another mixing bowl. Using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed until creamy and smooth. Add the powdered sugar, vanilla extract, and cookie butter then beat on medium-high speed until combined and creamy. Using a rubber spatula, fold in the whipped cream until combined. Transfer mousse to a piping bag fitted with a small round tip or a filling piping tip. 

    Use a toothpick to prick a hole in 1 end of each eclair shell or if you're using a filling tip, poke it straight through. Carefully pipe mousse into each eclair shell, stopping when it feels full. 

    Warm up the cookie butter in a microwave safe bowl for 30 seconds,  and then 15 second increments until soft and smooth. Dip the top of each into the cookie butter and place on a serving plate or cooling rack and sprinkle with crushed Lotus Cookies.

    Keep refrigerated.

    Cookie Butter Cream Puffs

    Cookie Butter Cream Puffs

    Delicate puffs filled with cookie butter mousse and topped with cookie butter
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 45 mins
    Cook Time 40 mins
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine French
    Servings 24 Puffs
    Calories 169 kcal

    Ingredients
      

    Choux Pastry

    • ½ cup unsalted butter cut into pieces
    • ½ cup water
    • ½ cup whole milk
    • ¼ tsp salt
    • 2 tsp granulated sugar
    • 1 cup all-purpose flour
    • 4 large eggs beaten

    Egg Wash:

    • 1 egg beaten with 1 Tablespoon milk

    Cookie Butter Mousse Filling:

    • 1 cup heavy cream
    • 8 oz cream cheese
    • 1 cup powdered sugar
    • 1 tsp pure vanilla extract
    • ½ cup cookie butter

    Topping:

    • ¼ cup cookie butter
    • 6 lotus cookies crushed

    Instructions
     

    Choux Pastry:

    • Combine the butter, water, milk, salt, and granulated sugar together in a medium saucepan over medium heat. Stir until the butter has melted. Bring mixture to a simmer. Once simmering, reduce heat to low and add the flour all at once. Stir until the flour is completely incorporated and the dough creates a ball. Move the dough ball around the pot for 1 minute, which gently cooks the flour. Remove from heat and transfer to the bowl of a stand mixer fitted with a paddle attachment or, if using a handheld mixer, a large mixing bowl. Allow to cool down for a few minutes before adding the eggs in the next step.
    • With the mixer running on low speed, slowly add the eggs in 3-4 separate additions mixing for 30 seconds between each. The mixture will look curdled at first, but will begin to come together as the mixer runs. Pour in the final addition of beaten eggs very slowly. Stop adding when the choux pastry has reached the desired texture: shiny, thick, and smooth with a pipeable consistency. Keep a couple teaspoons of the egg behind to use with your egg wash. Et voila, your choux pastry dough is complete!
    • Preheat oven to 400°F. Line two baking sheets with parchment paper or silicon baking mats. Lightly brush the parchment with water, which creates a humid environment for the pastry shells allowing them to puff up without drying out or burning. Transfer choux pastry dough to a piping bag fitted with a round piping tip. Pipe 2-inch mounds about 3 inches apart. Using a water moistened finger, smooth down the peaks and lightly brush each with egg wash. Bake for 20 minutes then, keeping the pastries in the oven, reduce oven to 350°F and continue to bake for 10 more minutes until golden brown. Keep an eye on them but do not open the oven as the pastries cook, as cool air will prevent them from properly puffing up. Remove from the oven and transfer to a cooling rack. Allow to cool completely before filling.

    Cookie Butter Mousse Filling:

    • Using a handheld or stand mixer fitted with a whisk attachment, beat heavy cream on medium-high speed until soft peaks form, about 3 minutes. Temporarily transfer to another mixing bowl. Using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed until creamy and smooth. Add the powdered sugar, vanilla extract, and cookie butter then beat on medium-high speed until combined and creamy. Using a rubber spatula, fold in the whipped cream until combined. Taste. Transfer mousse to a piping bag fitted with a small round tip or a filling piping tip. 
    • Use a toothpick to prick a hole in 1 end of each eclair shell or if you're using a filling tip, poke it straight through. Carefully pipe mousse into each eclair shell, stopping when it feels full. 

    Topping:

    • Warm up the cookie butter in a microwave safe bowl for 30 seconds,  and then 15 second increments until soft and smooth. Dip the top of each into the cookie butter and place on a serving plate or cooling rack and sprinkle with crushed Lotus Cookies.

    Notes

    Keyword Cookie Butter, Cream Puffs

    Share this recipe...
    • Facebook
    • Pinterest
    • Yummly
    • Email

    Related

    « Overloaded Cookie Bars
    Peanut Butter Cookies »

    Reader Interactions

    Comments

    1. Alex says

      April 25, 2021 at 9:24 am

      5 stars
      These are so good! Thanks for sharing!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Taryn and welcome to Taryn's Tasting Table! I love to create beautiful imagery and easy and approachable recipes that anyone can do. Let's get baking!

    More about me →

    Popular

    • White Chocolate Mousse
    • Pecan Pie Cookies
    • Bourbon Apple Crisp
    • Apple Cheesecake Cookies

    Let's connect

    • Facebook
    • Instagram
    • Pinterest
    • About Me
    • Recipes
    • Let's Work Together!
    • Contact Me

    Footer

    ↑ back to top

    About

    • About Me
    • Work With Me
    • Portfolio

    Disclaimer

    • Privacy Policy
    • Terms and Conditions
    • Recipe and Photo Policy

    Contact

    • Contact Me

    COPYRIGHT © 2023 TARYN'S TASTING TABLE INC. | ALL RIGHTS RESERVED

     

    Loading Comments...