suemunzlinger's Recipe

Profiteroles

Category: Desserts

Yields 14-18 puffs



1 cup whole milk
1 cup all-purpose flour
4 large eggs
1 stick butter
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup water

Chocolate Sauce:
12 oz. semisweet chocolate chips
1/2 cup heavy cream
2 tablespoons coffee
2 tablespoons honey



Directions
1.Preheat oven to 425 F, place rack in the middle of oven and line a baking sheet with parchment paper.
2.In a medium saucepan over medium-high heat, combine butter, milk, sugar and salt, and bring to a boil.
3.Turn heat down to low and, stirring constantly, add flour all at once, until well incorporated.
4.Stir until dough is shiny and smooth to the touch, and there is a fine film of flour on the bottom of the pan. 5-7 minutes.
5.Turn dough out into a large bowl or mixer and mix in eggs one at a time. Beat until everything is combined and mixture is thick and glossy.
6.Spoon mixture into a pastry bag and pipe dough onto parchment-lined baking sheet in 1 1/2-inch wide, 1-inch tall mounds.
7.Dip your finger in water and gently press down the top each puff so they do not burn.
8.Place in oven and bake for 20 minutes or until puffs are lightly browned. Leave in oven (do not open door) for another 10 minutes.
9.Remove from oven and cut a small slice in the bottom of each puff to allow steam to escape. Let cool completely.
10.Set up a double-boiler with a heat-proof bowl set over a saucepan with 2-3 inches of water over medium-low heat.
11.Add cream and chocolate chips to the bowl and stir until melted. Then stir in honey and coffee.
14.Poke a hole in each puff and pipe whipped cream filling into it. Then drizzle chocolate sauce over the top


For the Custard Cream Filling
250 ml (1 cup) milk
175 ml (3/4 cup) heavy cream
2 tsp vanilla
3 egg yolks
75 g (1/3 cup) caster sugar*
50 g (1/3 cup) sifted flour

Warm the milk, cream and vanilla together over medium heat- do not boil.
In a separate bowl, whisk together the sugar and eggs, then add the flour.
Over medium heat, gradually whisk in the egg/sugar mixture to the milk/cream mixture. Continue whisking until the mixture thickens and place in the fridge until chilled.
Now place the custard into a piping bag and fill each pastry puff ball.

* if you do not have castor sugar, blend white sugar until fine but not powdery.


Whipped Cream Filling:
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

In a large bowl or mixer, whip heavy cream until soft peaks form, then add vanilla extract and powdered sugar.

Beat until stiff peaks form and spoon mixture into a piping bag (or plastic Ziploc bag with the corner cut off.