Profiteroles with Coffee Cream and Coffee Glaze

Profiterole is a dish of choux pastrty filled with Whipped Cream or Pastry cream. You can also glaze the top.

This is one dessert I whipp up when my daughter say what we have with our afternoon Tea or when I know suddenly some one is joing us for afternoon Tea.
I have made them with vanilla cream with chocolate glace which we all love very much.
But after the Chocolate heavy doze from Nigella's Devils Cake I am not allowed to bake or make something with chocolate fro a while.
Each time I say I am going to make a cake or dessert I hear my hubby saying no chocolate please.......and hearing no chocolate please.... I close my chocolate tin and start thinking of some other dessert without chocolate.

These are addictive you wont stop with 1,2 or 3 you will go for them again and again untill everything has disapeared from the plate.
There is a step by step pictures how to make them in my post here



Choux Buns recipe is from Michel Roux book Eggs.

Serves 8 to 10
125 ml milk
125 ml water
100 gm butter diced
1/2 tsp salt
1 tsp sugar
150 gm plain flour
4 medium eggs
Eggwash ( 1 egg beaten with 1 tbsp milk)

For the filled cream.

2 cup double cream
2 tsp of gelatines mixed with few tbsp of water (optional) but i do it
I love strong coffee taste in my cream so I add few tsp of nescafe Espresso powder and mix with few tablespoon of wram cream and leave it to cool, if you like lighter taste add less coffee powder.
Few tbsp of powder sugar. We dont like the cream to be too sweet as the topping ( glace is sweet) but if you are a real sugar lover andlike you whipped cream sweeter then add more sugar.

Whipp the cream with sugar and the coffee mix, a just before they get to the soft peak add the galatine mix and mix it well till you get to the stage of soft peak.
I whipp up the cream after making the profiterroles.

Preaheat the oven to 200°c.
Combine the milk , 125 ml water, the butter, salt and sugar in a saucepan and set over a low heat.

Bring to the boil and immedieatley take off the heat. Shower in the flower and beat the mixture with a wooden spoon untill smooth.
Add the eggs one by one, beating with a wooden spoon. Once they all are incorporated into the mixture it should be smooth and shiny and thinck enough to pipe.

Pipe small mounds to a baking sheet lines wuith greaseproof paper to staggered tows, using a pipping bag fitted with a plane nozzle.

Brush with the eggwash and lightly marlk the tops with the back of a fork.
Bake at 200° c for 15 to 20 minutes untill dry and crisp.

Cool on a wire rack.

In the mean tim make the cream, when the buns are cold, make a small opening in the side of each chous bun with the tip of knife.
Using a pipping bag fitted with plain nozzle, pipe genorous amount of the cream.

For the glaze.
250 gm Royal Icing ( I used shop bought one )
1 to 2 tsp Nescafe Espresso
Few tbsp of water.

Boil water in a pan. Add the above mixture in a bowl and melt the mixter in top of the pan of water.
This will take a bit of time if the mixture is a bit too thich add a bit more water.
when everything is smooth and no lumps you can dipp each profiteroles to this mixter and leave it to set and then serve.
If you are in a good mood you can melt a little chocolate in the MW and swrill on top too .