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Coffee profiteroles
Coffee profiteroles
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Prep Time:
245 minutes
Cook Time:
80 minutes
Total Time:
325 minutes
Indulge in perfect golden profiterole puffs with ease!
Ingredients:
  • 60g butter, chopped
  • 165.00 ml plain flour
  • 3 eggs, lightly beaten
  • 515.00 gm milk
  • 1/2 tsp vanilla bean paste
  • 4 egg yolks
  • 141.90 gm caster sugar
  • 32.50 gm cornflour
  • 2.00 tsp instant espresso coffee powder
  • 25g butter, chopped
  • 300.00 gm pure icing sugar
  • 10g butter, finely chopped
  • 40.00 gm boiling water
Instructions:
  • Prepare creme patissiere: In a heavy saucepan over medium heat, combine milk and vanilla and bring to a gentle simmer without boiling. In a separate heatproof bowl, use an electric mixer to beat egg yolks, caster sugar, and cornflour until thick and creamy. Slowly incorporate the hot milk into the egg mixture. Return the combined mixture to the saucepan, add coffee powder, and cook over medium heat, stirring continuously for 6 to 8 minutes until it boils and thickens. Transfer the mixture to a heatproof bowl, stir in butter, cover the surface with plastic wrap, let it cool for 20 minutes, then refrigerate until cold.
  • Preheat the oven to a toasty 220°C/200°C fan-forced and prepare 3 large baking trays by lining them with baking paper.
  • In a saucepan over medium heat, simmer butter and 2/3 cup cold water until butter melts and mixture nearly boils, about 3 to 4 minutes.
  • Lower the heat and incorporate the flour, stirring continuously for 2 to 3 minutes until the mixture pulls away from the pan's sides and forms a ball. Allow it to cool slightly for 5 minutes.
  • Set aside 2 teaspoons of the egg. Gradually mix in the remaining egg using a wooden spoon until well combined and the mixture forms a glossy dough that drops easily from the spoon.
  • Using a spoon, portion out 2 level teaspoons of dough onto the prepared tray to create mounds. Make sure to space them 5cm apart. Brush the pastry with the reserved egg.
  • Bake 1 tray of profiteroles at 220°C/200°C fan-forced for 5 minutes until golden and puffed. Using a small knife, make a slit in the base of each profiterole and bake for an additional 5 minutes to dry out the centers. Cool on the tray before repeating with remaining trays.
  • Transfer the creme patissiere into a piping bag with a 1cm plain nozzle and fill the profiteroles by piping.
  • To prepare the coffee glaze icing, mix icing sugar, butter, boiling water, and espresso powder in a heatproof bowl. Stir over a pan of simmering water until the sugar dissolves. Drizzle over the tops of profiteroles. Let it sit for 10 minutes to thicken. Enjoy!

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