Profiteroles with Espresso Cream
This recipe makes 52 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 66 |
| pro | 2 g |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 6 g |
| fibre | 0 |
| chol | 42 mg |
| sodium | 25 mg |
| potassium | 31 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 2 |
| vit A | 4 |
| folate | 5 |
- Portion size: 52 pieces
Stock the freezer with these one-bite delights for easy and impressive treats for the holiday season.
Ingredients
- 1 cup 1cupwater
- 1/2 cup 1/2cupsalted butter
- 1 pinch 1pinchsalt
- 1-1/4 cups 1-1/4cupsall-purpose flour
- 4 4eggeggs, beaten Glaze:
- 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
Preparation
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.)
Source : Canadian Livng Holiday Cookbook: Fall 2009
