Name: Moreish mocha profiteroles
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6
Cuisine: French
Ingredients: 100g plain flour; 85g unsalted butter; 3 eggs beaten; 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; 100g dark chocolate in pieces; 50g butter; 50ml coffee; 1-2 tbsp coffee liqueur such as Kahlúa

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Moreish mocha profiteroles

Moreish mocha profiteroles

Good Food team

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Serves 6

More effort

Prep: 45 mins

Cook: 30 mins

A star rating of 5 out of 5.3 ratingsRate

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A classic profiterole recipe with an added kick for coffee lovers - pile up a batch as modern wedding cake!

Easily doubled

Easily halved

Freezable (unfilled)

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Sole meunière

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal807
fat54g
saturates31g
carbs73g
sugars51g
fibre1g
protein11g
salt0.63g

low

Method

step 1

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.
step 2

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.
step 3

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.
step 4

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.

Recipe from Good Food magazine, March 2007

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A star rating of 5 out of 5.3 ratings

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