Espresso Cream Filled Profiteroles with Dark Chocolate Ganache




Preheat oven to 425 degrees.

1 cup milk

1 stick butter

1 cup flour

pinch of salt

4 eggs

In a saucepan heat milk and butter until butter is melted. Add the salt and flour all at once and stir the mixture together until it comes together as a dough. Stir another 2 minutes and place dough in the bowl of a food processor fitted with a metal blade. Add eggs and blend until the dough in well combined and thick. Place the dough in a piping bag and pipe onto baking sheets lined with parchment paper about 9 puffs. May be made any size. Bake for 20 minutes until golden. Turn off the oven and leave in oven for another 10 minutes. Puff should sound hollow on bottom when tapped. Remove from oven and put a small slice in each puff to release steam . Allow to cool.

Dark Chocolate Ganache

1 cup heavy cream

1 cup, chopped dark chocolate

Heat cream to just boiling. Pour cream over the top of chopped chocolate and stir until smooth and shiney.

Espresso Pastry Cream

6 egg yolks

3/4 cup sugar

3 tablespoons cornstarch

2 cups whole milk

1 tablespoons instant espresso or more to taste

2 tablespoons butter

2 tablespoons heavy cream

1 tsp. vanilla extract

In a bowl whisk together the egg yolks, sugar and cornstarch until well combined and pale yellow. In a saucepan add milk and  espresso and cook to boiling. Whisk in a small amount of hot milk to the egg mixture whisk constantly in order to temper eggs. Whisk back in all the egg mixture into the hot milk on low heat  and continue whisking until mixture becomes thick. Stir in the 2 tablespoons of cream and vanilla.Place the pastry cream in a bowl and cover the top of the cream with plastic wrap to prevent a skin from forming and refrigerate until ready to use.

1 cup heavy cream

2 tablespoons powdered sugar

Whip cream until stiff and fold in to pastry cream.

Fill the cooled profiteroles with the pastry cream and dip tops in dark chocolate ganache.

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