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.
These profiteroles are made with brewed coffee and ground espresso beans which gives them an extra punch of flavor and makes for a decadent dessert.
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, then continue to cook and stir for another 30 to 45 seconds.
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.