Espresso Profiteroles

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.

The recipe is easy to follow!

INGREDIENTS

– Whole Milk – Brewed Coffee – Unsalted Butter – Sugar – Espresso Beans

HOW TO MAKE Espresso Profiteroles

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

Still stirring, add the flour all at once. Vigorously stir until the flour is thoroughly incorporated.

Remove the pan from the heat and scrape the paste into a medium bowl.

Then continue to cook and stir for another 30 to 45 seconds, or until the dough forms a ball and a light crust is visible on the bottom of the pan.

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.

Continue to beat until you can place the dough between your thumb and index finger.

After you have incorporated the five eggs, take a good look at the mixture.

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