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
- 1 cup water
- 1/2 cup salted butter
- 1 pinch salt
- 1 1/4 cup all-purpose flour
- 4 eggs beaten
- 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
- 1 egg yolk
MethodIn 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
- Iron 2.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 4.0