Moreish mocha profiteroles
A classic profiterole recipe with an added kick for coffee lovers - pile up a batch as modern wedding cake!
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 45 mins
Cook 30 mins
Unfilled
- Sift the flour into a bowl and stir in a pinch of salt. Put butter and 200ml cold water into a pan, bring to a rolling boil, then take off the heat. Tip in the flour and salt and stir to form a smooth paste. Now beat the mixture until it starts to come away from the sides of the pan, then tip onto a plate and leave to cool.
- Heat oven to 200C/fan 180C/gas 6. Return paste to the pan, then gradually beat in the eggs, mixing well. Spoon walnut-sized balls onto a baking sheet, then bake for 20-25 mins until golden. Remove from oven, poke the underneath with a teaspoon, turn upside-down, then bake for 5 mins to dry out. Cool on a wire rack before filling.
- For the filling, mix the custard powder and sugar with a splash of milk until you have a smooth paste. Heat the remaining milk, then stir into the paste. Pour the mixture into a pan and bring to the boil, stirring. Cook for 5 mins until you have a thick custard. Stir in coffee, then leave to cool. Softly whip the cream, sift in the icing sugar and mix, then fold into the custard. Pipe the cream into each choux bun.
- For the sauce, melt chocolate and butter with the coffee in a bowl in the microwave on Medium for 1-2 mins. Pour in the liqueur, mix well, then pour over the filled buns.
Per serving
807 kcalories, protein 11g, carbohydrate 73g, fat 54 g, saturated fat 31g, fibre 1g, sugar 51g, salt 0.63 g
Recipe from Good Food magazine, March 2007.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/3432/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 100g plain flour
- 85g unsalted butter
- 3 eggs , beaten
FOR THE FILLING
- 4 tbsp Bird's custard powder
- 6 tbsp golden caster sugar
- 600ml milk
- 2 tbsp coffee essence (dissolve 2 tbsp instant coffee granules in 2 tbsp hot water - we used Nescafé Partners' Blend)
- 284ml double cream
- 100g icing sugar
FOR THE SAUCE
- 100g dark chocolate , in pieces
- 50g butter
- 50ml coffee
- 1-2 tbsp coffee liqueur such as Kahlúa
Buy ingredients
Search Good Food
This popular French classic coats the fish in seasoned flour which lightly protects the fish without overpowering its flavour
16
ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 45 mins
Cook 30 mins
Unfilled
Utterly irresistible
Ingredients
- 100g plain flour
- 85g unsalted butter
- 3 eggs , beaten
FOR THE FILLING
- 4 tbsp Bird's custard powder
- 6 tbsp golden caster sugar
- 600ml milk
- 2 tbsp coffee essence (dissolve 2 tbsp instant coffee granules in 2 tbsp hot water - we used Nescafé Partners' Blend)
- 284ml double cream
- 100g icing sugar
FOR THE SAUCE
- 100g dark chocolate , in pieces
- 50g butter
- 50ml coffee
- 1-2 tbsp coffee liqueur such as Kahlúa
Per serving
807 kcalories, protein 11g, carbohydrate 73g, fat 54 g, saturated fat 31g, fibre 1g, sugar 51g, salt 0.63 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
08 April 2012
willothewisp commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
09 May 2012
Toka commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
06 July 2012
Flo commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.