How to Make Cappuccino Profiteroles
Serves:6-8
Preparation time: 30 mins
Cooking time: 45 mins
Ingredients needed to make Cappuccino Profiteroles:
For the choux pastry:
- 8 oz all purpose flour
- 8 oz unsalted butter
- 6 eggs
- 8 fl oz water
- Dash of salt
For the filling:
- 10 ½ fl oz whipping cream
- 3 ½ oz icing sugar, sifted
- 1 vanilla pod, split and seeds scraped out
For the sauce:
- 2 fl oz coffee liqueur
- 7 fl oz water
- 7 oz sugar
- 1 vanilla pod, split and seeds scraped out
- 4 fl oz espresso
Cooking instructions for Cappuccino Profiteroles:
- Warm up your oven to 400 degrees F.
- To make the choux buns, melt butter in a saucepan over high flame, along with the water and bring the mixture to a boil.
- Remove from heat and fold in flour until properly blended to form a uniform mixture, free of lumps.
- Crack the eggs into it, one at a time, while whisking them lightly until the mixture holds together to form a crumbly dough.
- Add a pinch of salt to season and set aside to cool slightly.
- Stuff the dough into a piping bag and pipe 8 small balls of pastry, each of the size of a golf ball, onto a baking tray dusted with flour.
- Bake them in the oven for half an hour or until they look firm exteriorly and turn golden brown.
- Take them out of the oven and place on a wire rack to cool.
- Meanwhile, to make the filling, beat the icing sugar and vanilla scraping into the whipping cream until the mixture form stiff peaks.
- Spoon the mixture into a separate or clean piping bag and set aside.
- To cook the sauce, pour water in a saucepan and heat it over moderate flame.
- Add the vanilla scrapings as well as the sugar and bring the mixture to a boil.
- Reduce the heat to low and simmer the sauce for 15 minutes or until it turns into a thick syrup.
- Add a splash of espresso to the syrup, followed immediately by the coffee liqueur, give it a nice stir, and continue to simmer for 5 more minutes or until it thickens further.
- Poke a hole at the base of each choux puff with a skewer and fill it up with small amount of the vanilla cream from the piping bag.
- Place one profiterole on each serving plate and smother it with warm sauce.
- Serve right away.
Image credit: Wikimedia Commons
