Instructions

1. Heat oven to 375°F.  Line a baking sheet with parchment paper or a Silpat.
2. Sprinkle flour onto surface and roll out 1 Puff Pastry Sheet into a 10 x 10" square.
3. Using a 2 1/2" biscuit cutter, cut 12 circles out and place onto prepared baking sheet.  Brush the tops with water.
4. Repeat cutting procedure with last Puff Pastry Sheet.  Place circles on top of first circles to make double layered circles. *
5. Bake in oven for 15 minutes or until golden brown.
6. Meanwhile into the bowl of your stand mixer or a large bowl, place mascarpone cheese, ½ cup whipping cream, vanilla extract and vanilla bean paste, if using and beat for 2 minutes, on medium speed, until combined.   Turn mixer down to low and add sugar and beat for 2 additional minutes.
7. Place mixture into a piping bag or Ziploc bag fitted with a Wilton 2D tip.  Set aside.
8. When cream puffs are cooled, using a serrated knife, cut puffs in half.
9. Pipe the vanilla cream onto the bottom of each puff and then place on the top half.
10. Into a small bowl, add bittersweet chocolate.
11. Into another small bowl or liquid measuring cut add remaining heavy whipping cream and microwave for 1 minute.  Stir in ground espresso or coffee.  Pour mixture on top of chocolate and stir to combine.
12. Drizzle espresso chocolate sauce over cream puffs and allow to sit for 1-2 minutes to allow the chocolate to firm up. 

*From the scraps, I placed leftover puff pastry into a ball and rerolled it out to create 4 additional cream puffs resulting in 16 servings.