Coffee Cream Profiteroles Recipe
Ingredients
| 50 g/2 oz/1/4 cup granulated sugar | ||
| 100 ml/3 3/4fl oz/scant 1/2 cup water | ||
| 150 g/5oz good quality white chocolate, broken up | ||
| 25 g/1 oz/2 tbsp butter | ||
| Double cream | 300 Milliliter | |
| 30 ml/2 tbsp coffee liqueur, such as Tia Maria or Kahlua | ||
| All purpose flour | 65 Gram (For the pastry) | |
| Salt | 1 Pinch (For the pastry) | |
| 50 g/2 oz/1/4 cup butter, diced | ||
| Coffee | 150 Milliliter, brewed (For the pastry) | |
| 2 eggs, lightly beaten | ||
Directions
1. Preheat the oven to 220°C/425°F/ Gas 7. To make the pastry, sift the flour and salt on to a sheet of baking parchment and set aside. Put the butter into a pan with the coffee. Bring to a rolling boil, then remove the pan from the heat and tip in all the flour. Beat vigorously with a wooden spoon until the mixture forms a ball and comes away from the sides of the pan. Leave to cool for 2 minutes.
2. Gradually add the beaten eggs to the flour mixture, beating thoroughly after each addition, until they are fully incorporated and you have a smooth consistency. Spoon the mixture into a piping (pastry) bag fitted with a 1cm/ 1/2in plain nozzle.
3. Pipe about 24 small buns on to a dampened baking sheet. Bake for about 20 minutes, then transfer to a wire rack. Pierce each bun with a knife to let out the steam. Leave the buns to cool.
4. To make the sauce, put the sugar and water in a pan and heat gently until the sugar has dissolved. Bring to the boil, then simmer for about 3 minutes. Remove the pan from the heat and add the chocolate and butter, stirring until smooth. Stir in 45ml/3 tbsp of the cream and the coffee liqueur. Keep warm or cool to room temperature.
5. To assemble, whip the remaining cream in a small bowl until soft peaks form. Spoon the cream into a piping bag and use to fill the buns through the slits in the sides. Pile on a large plate and pour a little sauce over. Serve the remaining sauce separately.
2. Gradually add the beaten eggs to the flour mixture, beating thoroughly after each addition, until they are fully incorporated and you have a smooth consistency. Spoon the mixture into a piping (pastry) bag fitted with a 1cm/ 1/2in plain nozzle.
3. Pipe about 24 small buns on to a dampened baking sheet. Bake for about 20 minutes, then transfer to a wire rack. Pierce each bun with a knife to let out the steam. Leave the buns to cool.
4. To make the sauce, put the sugar and water in a pan and heat gently until the sugar has dissolved. Bring to the boil, then simmer for about 3 minutes. Remove the pan from the heat and add the chocolate and butter, stirring until smooth. Stir in 45ml/3 tbsp of the cream and the coffee liqueur. Keep warm or cool to room temperature.
5. To assemble, whip the remaining cream in a small bowl until soft peaks form. Spoon the cream into a piping bag and use to fill the buns through the slits in the sides. Pile on a large plate and pour a little sauce over. Serve the remaining sauce separately.
Chef
