Profiteroles with Espresso Cream

Author: Canadian Living

Stock the freezer with these one-bite delights for easy and impressive treats for the holiday season.

  • Portion size 52 servings
  • Credits : Canadian Livng Holiday Cookbook: Fall 2009

Ingredients

  • 1 cup water
  • 1/2 cup salted butter
  • 1 pinch salt
  • 1 1/4 cup all-purpose flour
  • 4 eggs beaten
Chocolate Topping:
  • 1/3 cup whipping cream
  • 3 oz semisweet chocolate finely chopped
Espresso Pastry Cream:
  • 2 cups milk
  • 1/3 cup coarsely ground espresso bean
  • 1/3 cup coarsely ground dark-roast coffee beans
  • 1/2 teaspoon vanilla
  • 4 egg yolks
  • 1/3 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 teaspoons butter
Glaze:
  • 1 egg yolk

Method

In small heavy saucepan, bring water, butter and salt just to boil; remove from heat. Add flour all at once, stirring vigorously with wooden spoon until mixture comes away from side of pan in smooth ball.

Reduce heat to medium-low; cook, stirring constantly, until coating begins to form on bottom of pan, about 2 minutes. Transfer to large bowl; stir for 30 seconds to cool slightly.

Make well in centre of flour mixture. Using wooden spoon or electric mixer, beat in eggs, 1 at a time and beating well after each addition, until smooth, shiny and pastry holds its shape in bowl.

Using pastry bag fitted with 1/2-inch (1 cm) plain tip, pipe mixture into about 1-inch (2.5 cm) mounds onto 2 parchment paper–lined baking sheets.

Glaze: In small bowl, whisk egg yolk with 2 tsp (10 mL) water; lightly brush over mounds, flattening tips and ensuring glaze doesn't drip onto paper.

Bake in 425°F (220°C) oven for 15 minutes. Reduce heat to 375°F (190°C); switch and rotate pans. Bake until golden and crisp, about 10 minutes. Turn off oven; open door and let stand in oven for 10 minutes to dry. Let cool on pan on rack.

Espresso Pastry Cream: In saucepan, bring milk to boil over medium heat. Stir in espresso beans and vanilla. Remove from heat; cover and let stand for 30 minutes. Strain into clean pot.

Meanwhile, in bowl, beat together egg yolks, sugar and cornstarch until pale and thickened. Gradually whisk in one-third of the milk mixture. Whisk back into milk mixture.

Bring to boil over medium heat, whisking constantly; cook until bubbling and thickened, about 5 minutes. Remove from heat. Whisk in butter. Let cool.

Using piping bag fitted with small star tip, insert tip into side of each profiterole; fill with pastry cream.

Chocolate Topping: Meanwhile, in small saucepan, bring cream to boil. Remove from heat, whisk in chocolate until melted. Dip tops of profiteroles into topping; let harden, about 1 hour. (Make-ahead: Freeze on baking sheet until firm. Transfer to airtight container; freeze for up to 2 weeks.)

Nutritional facts Per piece: about

  • Sodium 25 mg
  • Protein 2 g
  • Calories 66.0
  • Total fat 4 g
  • Potassium 31 mg
  • Cholesterol 42 mg
  • Saturated fat 2 g
  • Total carbohydrate 6 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

Profiteroles with Espresso Cream

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