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Mocha profiteroles
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Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
70 minutes
Indulgent coffee, chocolate, and custard puff pastries perfect for any festivity.
Ingredients:
  • 80g butter, chopped
  • 185ml (3/4 cup) water
  • 115g (3/4 cup) plain flour
  • 3 eggs, lightly whisked
  • 100g dark cooking chocolate, finely chopped
  • 370g (1 1/3 cups) premium vanilla custard
  • 40.00 ml Kahlua liqueur
  • 10.00 gm hot water
  • 1 tsp instant coffee granules
  • 1 egg white
  • 230g (1 1/2 cups) pure icing sugar, sifted
Instructions:
  • Preheat your oven to 200°C and prepare 3 baking trays with non-stick baking paper.
  • In a medium saucepan over medium heat, combine the butter and water until melted and boiling. Remove from heat and quickly stir in the flour. Return saucepan to medium heat and beat with a wooden spoon for 5 minutes until the mixture forms a ball and pulls away from the pan's sides. Let it cool for 5 minutes before using.
  • Slowly incorporate the egg into the mixture, adding it gradually while beating well until it becomes thick and glossy.
  • Prepare a piping bag with a 1.5cm plain nozzle and pipe the mixture onto the trays, spacing them about 3cm apart. Bake for 20 minutes until puffed and golden. After baking, pierce the bases with a sharp knife, then turn off the oven. Let the profiteroles dry out in the oven for 20 minutes. Finally, cool completely on a wire rack.
  • Place the chocolate in a heatproof bowl over a saucepan of simmering water, ensuring the bowl doesn't touch the water. Stir occasionally until the chocolate melts. Remove from heat and mix in one-third of the custard until smooth. Gradually add the remaining custard in two more portions. Stir in the Kahlua and refrigerate for 20 minutes to cool.
  • In a cup, combine hot water and coffee, stir until dissolved. In a separate bowl, whisk egg white until foamy, then stir in icing sugar until smooth. Add the coffee mixture and stir to incorporate.
  • Fill a piping bag with the custard mixture and attach a 5mm plain nozzle. Inject the custard into the base of each profiterole. Arrange the profiteroles on a wire rack above a baking tray. Drizzle coffee icing over each profiterole and allow them to set.

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