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  • Writer's pictureAlana Wynn

Mardi Gras King Puffs

Updated: Apr 29, 2021

Happy Fat Tuesday!!!

King Cakes are festive, but not necessarily cuteeee.

Though King Cakes are typically vanilla-cinnamon, I thought they should feature a key ingredient one needs while day drinking and watching parades - COFFEE!!!

Jar of oat milk, shot of espresso, container of sugar and half a carton of eggs.
Ingredients for pastry cream

This espresso-cinnamon pastry cream is made with with oat milk, making it a little easier for those with lactose sensitivity to comfortably eat more than 5.

Pate choux pastry topped with green, purple and yellow sugar cookie disks called craquelin.
Craquelin Topped Pate Choux

A cream puff must is adding Craquelin (the disk on top of the pastry). Made with equal parts flour, sugar and butter they add a nice crunchy shell as well as giving you an opportunity to add some color.

A cluster of yellow, purple and green cream puffs topped with butter cream flowers and gold sprinkles.
King Puffs

But of course, the King Puffs are not complete without...

A cream puff cut in half with a mini plastic baby emerging from the pastry cream.
The Lucky Baby

The lucky baby :)


Mardi Gras King Puffs

Coffee-Cinnamon Pastry Cream

  • 3/4 Cup Oat Milk

  • 6 Egg Yolks

  • 3 Tbps. Cornstarch

  • 1/2 Cup of Sugar

  • 1/2 Tsp. Cinnamon

  • 1/2 Tsp. Vanilla Extract

  • 1/2 Tsp. Kosher Salt

  • 1/4 Cup Espresso or Coffee

  1. In a bowl whisk together the egg yolks, sugar, corn starch, cinnamon and salt until smooth and pale in color.

  2. In a saucepan heat the milk and coffee on medium-high until steaming and bubbles are forming around the edges.

  3. Temper egg mixture by whisking in a small portion of the hot liquid (about a 1/4 cup). Pour and whisk vigorously to ensure the egg yolks don't scramble. Then slowly pour in the the rest of the liquid while you whisk constantly and quickly.

  4. With the stove on medium-high, pour mixture through a sieve back into the sauce pan (this catches any scrambled eggs you might have made).

  5. Whisk mixture constantly until you feel it start to thicken (this can take awhile). Then stop every few minutes to check if it's boiling.

  6. As soon as the mixture starts to boil, whisk vigorously for 10 seconds then remove from heat. Pastry cream should be very thick.

  7. Mix in vanilla.

  8. Place in heat safe container and chill in fridge until ready to use.

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