Tested till perfect Profiteroles with Espresso Cream

Profiteroles with Espresso Cream

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

By The Canadian Living Test Kitchen

Source: Canadian Livng Holiday Cookbook: Fall 2009

Recipe5 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 52 pieces


  • 1 cup 1cupwater
  • 1/2 cup 1/2cupsalted butter
  • 1 pinch 1pinchsalt
  • 1-1/4 cups 1-1/4cupsall-purpose flour
  • 4 4eggeggs, beaten


  • 1 1egg yolkegg yolks

Espresso Pastry Cream:

  • 2 cups 2cupsmilk
  • 1/3 cup 1/3cupcoarsely ground espresso beanespresso beans or dark-roast coffee beans
  • 1/2 tsp 1/2tspvanilla
  • 4 4egg yolkegg yolks
  • 1/3 cup 1/3cupgranulated sugar
  • 1/4 cup 1/4cupcornstarch
  • 4 tsp 4tspbutter

Chocolate Topping:

  • 1/3 cup 1/3cupwhipping cream
  • 3 oz 3ozsemisweet chocolate, finely chopped
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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 Information Per piece: about

cal 66 pro 2g total fat 4g sat. fat 2g
carb 6g fibre 0 chol 42mg sodium 25mg
potassium 31mg

% RDI:

calcium 2 iron 2 vit A 4 folate 5
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