ESPRESSO  PROFITEROLES

A LITTLE BIT OF HEAVEN:

Espresso Profiteroles are small, crisp, hollow rounds of pate a choux pastry. They are then split in half and filled with a pastry cream or ice cream.

Whole milk

INGREDIENTS

Brewed coffee

Unsalted butter

Sugar

Ground espresso beans

All purpose flour

Large eggs

Large egg beaten with 1 teaspoon cold water for egg wash

Put the milk, coffee, butter, sugar, and espresso into a 2-quart saucepan and bring to a full boil over medium heat, stirring frequently with a spatula until the butter melts.

INSTRUCTIONS

Still stirring, add the flour all at once. Vigorously stir until the flour is thoroughly incorporated, then continue to cook and stir until the dough forms a ball and a light crust is visible on the bottom of the pan.

Remove the pan from the heat and scrape the paste into a medium bowl. Immediately, while the dough is still hot, beat in the eggs one at a time with a mixer using the paddle attachment, on low speed.

After you have incorporated the five eggs, take a good look at the mixture. Continue to beat until you can place the dough between your thumb and index finger and pull apart about an inch without the dough tearing.

Once blended, spoon the choux paste into a pastry bag fitted with a plain tip and pipe quarter sized puffs onto parchment lined baking sheets, leaving about 1 inch between puffs. 

I made two varieties of this pastry. One filled with cinnamon ice cream to go with the espresso, and the second batch I filled with pastry cream.

Looking for more stories? 

CHOCOLATE CRANBERRY SCONES

CHOCOLATE CHUNK ICE CREAM