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Chocolate custard profiteroles with mocha sauce
Chocolate custard profiteroles with mocha sauce
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Prep Time:
40 minutes
Cook Time:
45 minutes
Total Time:
85 minutes
Indulge in a decadent chocolate coffee cream dessert loved by all.
Ingredients:
  • 80ml water
  • 40g butter, at room temperature, chopped
  • 50g plain flour
  • 2 eggs, at room temperature
  • 310ml milk
  • 3 egg yolks
  • 70g caster sugar
  • 30.00 ml plain flour
  • 20.00 gm cocoa powder
  • 200g good-quality dark chocolate, chopped
  • 60ml coffee
  • 80ml cream
Instructions:
  • Preheat oven to 200°C. In a saucepan over medium heat, combine water and butter. Stir and cook for 3-4 minutes until the butter melts and the mixture comes to a gentle boil.
  • Combine all the flour and use a wooden spoon to mix until well combined. Cook over low heat, stirring, for 1-2 minutes or until mixture pulls away from the side of the pan. Allow to cool for 5 minutes. Whisk eggs in a bowl. Slowly add the eggs to the flour mixture, beating well after each addition. Add just enough egg to create a paste that gently falls from the spoon yet holds its shape.
  • Prepare a baking tray with parchment paper. Drop teaspoonfuls of mixture onto the tray. Brush the tops with any leftover egg. Bake for 15-20 minutes until they are puffed and golden. Take them out of the oven and switch off the heat. Use a knife to poke a small hole in the base of each profiterole to let out the steam. Place them back on the tray and back in the oven for an additional 10 minutes until they are dry.
  • For creme patissiere, heat milk in a saucepan until simmering. In a bowl, whisk together egg yolks, caster sugar, flour, and cocoa. Slowly pour hot milk into the egg mixture, whisking continuously. Transfer back to saucepan and cook for 5 minutes until thickened. Cover with baking paper directly on the surface and cool.
  • Create a luscious mocha sauce by melting together the chocolate, coffee, and cream in a heatproof bowl over simmering water. Stir constantly for 5 minutes until the mixture is perfectly smooth.
  • With a small knife, gently halve the profiteroles. Fill each profiterole generously with creme patisserie before topping them with their lids. Finish by elegantly drizzling mocha sauce over them before serving.

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