Name: Espresso Profiteroles
Cuisine: Australian
Ingredients: 3 large eggs; 20 g castor sugar; icing sugar; 250 ml thick (45 per cent) cream; 100 ml pouring (35 per cent) cream; 25 ml strong espresso coffee; 8 large egg yolks; 85 g castor sugar; 150 ml water; 50 g unsalted butter; 100 g plain flour

Preparation info

Difficulty
Complex

Appears in

Paramount Desserts

By Christine Manfield

Published 1998

About

Choux pastry is a twice-cooked pastry: the mixture is cooked on the stove initially, then it is baked to produce the final result. These little pastries are best eaten the day they are made as they soften quickly, especially after they have been filled with the pastry cream. Instead of icing sugar, a richer topping for the profiteroles would be achieved by swirling on some softened Chocolate Cream.