Mocha Profiteroles

An added kick of espresso brings a new level of indulgence to this classic dessert, which will soon become a new found favourite amongst coffee lovers!

Ingredients

For the profiteroles:

  • 100g plain flour
  • 85g unsalted butter
  • 3 eggs, beaten

For the filling:

  • 4 tbsp custard powder
  • 6 tbsp golden caster sugar
  • 600ml milk
  • 2 tbsp espresso powder, dissolved in hot water
  • 284ml pot of double cream
  • 100g icing sugar

For the sauce:

  • 100g dark chocolate
  • 50g unsalted butter
  • 50ml espresso
  • 2 tbsp kahlua

Method

  1. Sift the flour into a bowl and add mix in a pinch of salt. Take a saucepan and add 200ml of cold water along with the butter and bring to a rolling boil. Remove the pan from the heat and tip in the flour, and beat the mixture until it begins to come away from the sides of the pan. Tip onto a plate, and leave to cool.
  2. Heat your oven to 200°C / 180°C Fan / Gas Mark 6. Return the paste to the saucepan and gradually add the eggs, beating continually. Once everything is well incorporated, spoon small balls of the mixture onto a lined baking sheet, and pop in the oven for 20-25 minutes until golden.
  3. Remove from the oven and poke the undersides with a teaspoon. Turn them upside down, and return to the oven for a further 5 minutes. Transfer to a wire rack and leave to cool completely.
  4. To make the filling, mix the custard powder and caster sugar with a splash of milk until you have a smooth paste. Heat the remaining milk, then stir that into the paste. Pour the mixture into a pan and bring to the boil. Cook for 5 minutes, stirring occasionally, until you have a thick custard.
  5. Now stir in the coffee and leave to cool. Softly whip the cream, sifting in the icing sugar, the fold into the custard. Pipe into each choux profiterole.
  6. For the sauce, melt the chocolate and the butter with the espresso in a microwave-proof bowl, in 30 seconds bursts. Mix in the kahlua, then pour over the filled buns.

Image source: merc67 via Getty images.

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