Profiteroles with Chocolate and Coffee Icing

Name: Profiteroles with Chocolate and Coffee Icing
Ingredients: 5 large eggs, beaten; 10 oz/285 g plain flour, sieved twice; 8 oz/225 g butter, cut in small pieces; 1 pint/570 ml water; 4 oz/112 g icing sugar, sieved with a rounded tbsp cocoa – not drinking chocolate; 4 oz/112 g icing sugar, sieved; 4 oz/112 g icing sugar, sieved with a rounded tbsp cocoa – not drinking chocolate; 4 oz/112 g icing sugar, sieved with a rounded tbsp cocoa – not drinking chocolate; 6 oz/170 g granulated sugar; ½ pint/285 ml water; ¾ pint/420 ml double cream; 2 oz/56 g butter; 2 tsps instant coffee granules dissolved in 1 tbsp boiling water; 2 tsps instant coffee granules dissolved in 1 tbsp boiling water

Preparation info

Makes about
20

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

These profiteroles can be made several weeks in advance and frozen, then heated in a moderate oven for 3–5 minutes to refresh them, before they are iced and filled with whipped cream.

Ingredients

1 pint/570 ml water
8 oz/225 g<

Dessert
Vegetarian

Method

Put the water and cut-up butter into a saucepan over a gentle-to-moderate heat, and melt the butter in the water, taking care not to let the water boil before the butter has melted. As soon as the first rolling bubbles appear in the butter-and-water mixture, whoosh in the twice-sieved flour all at once and, with a wooden spoon, beat like mad till the mixture comes away from the sides of the sau