x
  • Home
  • Recipes
  • Press
  • About
  • Let’s talk!
Instagram Pinterest BlogLovin
Home › recipes › cream puffs › Dalgona Coffee Boba Cream Puffs

Facebook0Tweet0Pin0

link to follow on instagram  link to follow on Pinterest  Follow on Bloglovin

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Constellation Inspiration

Constellation Inspiration

A Dessert Blog

  • Cookbook
  • Tutorials
  • About
    • Press
  • Contact
  • Recipes:
  • cake
  • cookies
  • cream puffs
  • tarts
  • bars
  • candy
  • Asian-inspired
  • seasonal
    • Valentines
    • halloween
    • christmas
Jump to Recipe
cream puffs

Dalgona Coffee Boba Cream Puffs

by: Amy on: Apr 10, 2020

Unless it is Alison Roman’s the cookies or the stew 1.0, I rarely participate in viral recipes or trends. I will watch the videos of it, acknowledge it, and admire the ingenuity of it but will rarely try to recreate it. I...

Review  or  Print Recipe

Unless it is Alison Roman’s the cookies or the stew 1.0, I rarely participate in viral recipes or trends. I will watch the videos of it, acknowledge it, and admire the ingenuity of it but will rarely try to recreate it. I say that but I am also here now trying to show you a cream puff inspired by the Dalgona Coffee trend that started about two weeks. So I guess I am that person that tries out the viral recipes.

In case you are not familiar with Dalgona Coffee, here are a few articles to help you catch up:

National Post: How dalgona coffee became the beverage of choice for the socially distant

SCMP: Story behind dalgona coffee, coronavirus social media craze with roots in South Korea

Bon Appetit: I Gave In And Tried the Frothy Coffee Thing

New York Times: How to Make Frothy Coffee

Good ol’ recap from Wikipedia: Dalgona Coffee

When I first saw the Dalgona Coffee videos on TikTok (yes, I have Tik Tok and no, I am not making dancing videos yet) and Instagram, I did not really believe in it. I generally prefer my coffee unsweetened and definitely not frothy, so Dalgona Coffee was basically the antithesis of that. I also very rarely use instant coffee — the only time you see instant coffee on my counter top is when I need a cup of it for a chocolate cake I am making. Then I kept seeing it more and more — from my parents texting me photos of their own frothy coffee creations, to my friends’ blogs (like Michelle’s and Steph’s), to countless IGTV tutorials, and now it is featured on sites like Bon Appetit. So I caved. I caved and made Dalgona Coffee, which follows a very easy-to-remember recipe of equal parts instant coffee, granulated sugar, and hot water. I made the components of the viral frothy coffee but assembled it as a cream puff because we are cream puff central™ here on Constellation Inspiration. While we are here following all the trends, we might as well fill that Dalgona cream puff with some boba, right?

So here we are — Dalgona Coffee-inspired cream puffs filled with unsweetened vanilla whipped cream (the coffee fluff has plenty of sweetness already), topped with cloud-like Dalgona Coffee fluff, and filled with boba that is lightly sweetened with a bit of brown sugar. A little note: Dalgona Coffee fluff is always served on top of plain milk because the fluff is very strong in coffee flavour and quite sweet. So we are pairing the fluff with some unsweetened whipped cream to balance it out. Do not be tempted to fill your entire puff with just the Dalgona fluff. The boba is optional but it is fun and adds texture to these airy puffs.

 

Happy baking!

Dalgona Coffee Boba Cream Puffs

Makes 10 puffs
By Amy

Ingredients

Pâte à Choux

  • 57 mL (1/4 cup) water
  • 57 mL (1/4 cup) whole milk
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 57 g (1/4 cup) unsalted butter
  • 70 g (1/2 cup and 2 tbsp) all-purpose flour
  • 110 g (~2 1/2 eggs) large eggs, lightly beaten

Dalgona Coffee Fluff

  • 1/4 cup instant coffee granules
  • 1/4 cup granulated sugar
  • 1/4 cup hot water
  • A pinch of salt

Vanilla Whipped Cream

  • 2 cups heavy cream
  • 1 tablespoon vanilla

Brown Sugar Boba

  • 2/3 cup uncooked boba pearls
  • 2 tablespoons brown sugar

Instructions

Pâte à Choux

  • Preheat oven to 350F.
  • In a saucepan, combine the water, milk, sugar, salt, and butter. Bring to a light boil, remove from heat, and immediately add in all the flour. Quickly stir in the flour, using a rubber spatula, and return saucepan back over medium-high heat.
  • Continue to stir the mixture, without stopping, until the paste is smooth, about 1-2 minutes. It will pull away from the sides of the pan and leave a thin coating of cooked paste on the bottom when ready. The texture should resemble dry mashed potatoes.
  • Transfer the paste to a stand mixer bowl fitted with the paddle attachment. Mix on low for the choux to cool down.
  • While the mixer is running on medium, gradually stream in the lightly beaten eggs. Mix until well combined.
  • Transfer the pâte à choux to the prepared piping bag with a round tip. Pipe out 12 choux mounds onto the prepared baking sheet, leaving roughly 2 inches between each puff. If you are making choux with a craquelin top, this is when you want to add the craquelin to the choux mounds.
  • Place the baking sheet in the oven and immediately bake choux puffs for 35 minutes. Rotate the baking sheet and turn down the oven to 325F, then bake for 10 minutes more until choux are deeply golden. Remove from oven and set on cooling rack to cool.

Dalgona Coffee Fluff

  • *Dalgona Coffee fluff is made with 1:1:1 ratio of coffee, sugar, and hot water. You can make more or less of the fluff but remember to keep that ratio.
  • In the bowl of a stand mixer fitted with a whisk attachment, whisk all the ingredients together on high speed until stiff peaks form, about 1 – 2 minutes. Chill the coffee fluff in the refrigerator until it is no longer warm.

Vanilla Whipped Cream

  • In the bowl of a stand mixer fitted with a whisk attachment, whisk heavy cream on medium-high speed until medium-stiff peaks form.

Brown Sugar Boba

  • Cook boba according to the instructions on the packaging.
  • Strain the boba and transfer to a bowl. While the boba is still warm, mix in brown sugar.
  • Allow boba to cool completely before filling the puffs.

Assembly

  • Trim the tops off of the cooled choux pastry with a sharp serrated knife. Set the tops aside.
  • Transfer the whipped cream into a piping bag fitted with a large round piping tip. Alternatively, you can use a spoon to to fill the puffs. Pipe the whipped ream into the puffs until it reaches the brim.
  • Transfer the Dalgona fluff into a piping bag fitted with a large open star tip. Pipe a ring of coffee fluff on top of the whipped cream, leaving a cavity in the middle. Fill the cavity with cooled boba pearls.
  • Place choux hat on top. Serve immediately.

more like this:

Lucky Charms Cereal Milk Cream Puffs

Crème Brûlée Cream Puffs

Beta5 Cream Puff Collaboration!

Reader Interactions

Leave a Reply Cancel reply

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

Recipe Rating




Sweet Comments:

  1. michelle lopez says

    Apr 10, 2020 at 4:06 pm

    did i ever tell you that you are MY HERO

    Reply
  2. Jesse Gabriel says

    Apr 14, 2020 at 12:28 pm

    Oh mein Gott, sie sind die Beste einfach nur großartig!
    Viele Grüße,
    Jesse-Gabriel

    Reply
  3. Casey says

    Jan 24, 2022 at 7:15 pm

    Which boba pearls do you recommend? So many out there, and I am a newbie. : )

    Reply

Primary Sidebar

a sweet hello.

Welcome to Constellation Inspiration, a buttercream-coated journal of recipes, stories, and love letters that are sweet to read, and even sweeter to eat. These love letters are dedicated to you.

sneak peaks & bonus recipes!

Sign up to get them for free:

featured

a new strawberry rolling pin for spring! 🍓 som a new strawberry rolling pin for spring! 🍓

some tips for using an embossed rolling pin:
 - choose a shortbread or sugar cookie recipe that has no egg or leaveners (baking powder, baking soda)
- roll out cookie dough with a regular rolling pin, then chill dough in freezer for 5 - 10 minutes until it is slightly firm (dough should no longer be sticky)
- generously flour embossed rolling pin before using
- you can also flour the surface of the rolled, smooth cookie dough to be extra safe
- after rolling out dough with embossed rolling pin and stamping cut outs with a cookie cutter, freeze cookie cutouts on lined baking sheet before baking — this will help the cookies retain the design during the baking process

#bakefromscratch #cookiedecorating #shortbread #bombesquad #cookiedough
cherry blossoms are starting to bloom in vancouver cherry blossoms are starting to bloom in vancouver and i’m so excited to make all the mochi, dango, cookies, and jellies with one of my favourite flowers of springtime. here are some of my favourite cherry blossom treats from the previous years:

🌸 sakura cookie box
🍡 dango shortbread with matcha buttercream
🌸 hanami dango, warabi mochi, rose mochi
🍡 cherry blossom jelly cheesecake
🌸 window cookies
🍡 cherry blossom milk jellies
🌸 sakura sables

#bakefromscratch #mochi #dango #cookiebox #cherryblossoms
five easter cookies, one dough! made with @william five easter cookies, one dough!
made with @williamssonomacanada’s set of easter cookie cutters 🌷🌷🌷(ad)

marbled sugar cookies 
lemon sandwich cookies 
sparkly butterfly cookies
coconut sheep cookies
matcha vanilla carrot cookie

on the blog today im sharing all the details of how to make these five springtime cookies with my go-to shortbread dough and a set of easter cookie cutters. one batch of the dough creates all the cookies shown here.

link is in the bio!
#williamssonomacanada #williamssonoma #bakefromscratch #cookiedecorating #eastercookies
strawberry matcha cheesecake éclairs 🌷 these strawberry matcha cheesecake éclairs 🌷

these eclairs are a celebration of spring — crisp, golden brown choux pastry is filled with an intensely fruity whipped strawberry ganache and matcha cheesecake whipped cream, before being topped with it’s little hat glazed with a simple royal icing. i served these with edible flowers and edible gold flakes because we might as well go all the way. recipe is on the blog!

#bakefromscratch #choux #chouxpastry #eclair #matcha
happy first day of spring!! 🌷🌷🌷 spring i happy first day of spring!! 🌷🌷🌷

spring is one of my favourite seasons for baking because of all the delicate flavours that start blossoming this time of year. i can’t wait to make all the cherry blossom mochi, fruity pies, and floral shortbread.

#bakefromscratch #cakedecorating #cookiedecorating #sugarcookies #bombesquad

Footer

Recipe Index
About
Press
Contact
Legal

sneak peeks & bonus recipes!

Sign up to get them for free:

© 2023 Constellation Inspiration · Site by Meyne