Recipe: Coffee Profiteroles
This is an absolute classic desert that is perfect for sharing. Best served as a big stack for everyone to dig into, these are filled with delicious creamy coffee custard and drizzle with plenty of dark chocolate.
Pâte À Choux
- 250 ml water
- 100 g unsalted butter
- 125 g plain flour
- 4 large eggs
- 1 pinch salt
Café Crème Pâtissière
- 500 ml whole milk
- 1/2 tsp vanilla extract
- 5 eggs
- 175 g caster sugar
- 75 g cornflour
- 15 ml coffee essence (to taste)
- 250 g dark chocolate
- 2 tbsp icing sugar to dust
Make The Pastry
Preheat an oven to 200ºC and place a small roasting tin in the bottom to heat. Add half a cup of water to the roasting tin to fill the oven with steam. This helps the choux rise better.
Place the butter, water and caster sugar into a medium saucepan and heat until the butter has melted. Turn up the heat until it starts to bubble, then add the flour and salt. Remove from the heat and beat vigorously to form a smooth paste that comes away from the sides if the pan (if in doubt, beat more).
Leave the pastry to cool for 10 minutes then gradually add the beaten eggs until it comes together to a smooth, glossy paste that just holds it’s form.
Place the choux mixture into a piping bag and pipe small circles onto a lined baking sheet. With a wet finger flatten the tops of each circle for a neater shape.
Bake for 25-30 minutes or until golden brown.
Using a paring knife, pierce holes in the bottom of the profiteroles.
Make The Custard
Place the milk in a large saucepan. Add the vanilla extract and bring to a boil over a medium heat, stirring to make sure that it doesn’t burn.
In a large mixing bowl whisk the egg yolks and sugar to an aerated, thick, pale yellow mixture. Whisk in the cornflour.
Thicken And Cool
Gradually add the hot milk to the egg mixture, whisking thoroughly. Return to a clean saucepan and stir over a medium-low heat until the custard thickens.
Add the coffee essence to taste. Transfer to another heatproof bowl and cover the surface of the custard with cling film to prevent a skim forming.
Leave to cool in the fridge for a few hours.
Assemble And Serve
Transfer the custard to a piping bag. Use a small knife to make holes in the bottom of the choux buns and pipe in the custard to fill the buns.
Serve in a stack and dip or drizzle in chocolate!
Hungry for more? Try one of these!