Mocha Profiteroles

Mocha Profiteroles

Crisp choux puffs filled with coffee cream and draped in glossy mocha sauce.

Total 1 hr 45 min Makes 12 profiteroles Calories 365/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

Light pâte à choux shells are baked until hollow and crackly, then filled with coffee-spiked whipped cream and finished with a warm mocha sauce. The combination of airy pastry, cold cream, and rich chocolate-coffee drizzle makes these a striking end to a dinner party, though the components can be made ahead and assembled just before serving.

Ingredients

  • 1/2 cup water
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, cubed
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon instant espresso powder, divided
  • 1 cup hot fudge sauce
  • 2 tablespoons brewed strong coffee

Method

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. In a 6-quart saucepan, combine the water, milk, butter, salt, and sugar. Bring to a full boil over medium heat, stirring until the butter melts.

  3. Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.

  4. Return the pan to low heat and cook, stirring constantly, until the dough looks dry and a thin film forms on the bottom of the pan, about 2 minutes.

  5. Transfer the dough to a mixing bowl and beat on medium speed for 1 minute to cool slightly.

  6. Add the eggs one at a time, beating well after each addition until the dough is smooth, glossy, and thick enough to hold a soft peak.

  7. Spoon or pipe the dough into 12 mounds, about 2 tablespoons each, onto the prepared baking sheet, spacing them 2 inches apart.

  8. Bake until puffed, golden brown, and firm to the touch, 25 to 30 minutes, then turn off the oven and let the puffs sit inside with the door cracked for 10 minutes to dry out.

  9. Transfer the puffs to a wire rack and cool completely, about 30 minutes.

  10. Dissolve 1 teaspoon of the espresso powder in 1 teaspoon hot water and let cool. In a chilled bowl, whip the heavy cream, powdered sugar, and dissolved espresso together until stiff peaks form.

  11. In a small saucepan over low heat, warm the hot fudge sauce with the brewed coffee and remaining espresso powder, stirring until smooth and pourable.

  12. Slice each puff in half horizontally and spoon or pipe the coffee whipped cream into the bottom halves.

  13. Replace the tops, arrange the filled profiteroles on a serving plate, and drizzle generously with the warm mocha sauce just before serving.

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Mocha Profiteroles

Light pâte à choux shells are baked until hollow and crackly, then filled with coffee-spiked whipped cream and finished with a warm mocha sauce. The combination of airy pastry, cold cream, and rich chocolate-coffee drizzle makes these a striking end to a dinner party, though the components can be made ahead and assembled just before serving.

1 hr 45 min 12 profiteroles 365 cal

Ingredients

  • 1/2 cup water
  • 1/2 cup whole milk
  • 1/2 cup unsalted butter, cubed
  • 1/4 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 cup all-purpose flour
  • 4 large eggs
  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon instant espresso powder, divided
  • 1 cup hot fudge sauce
  • 2 tablespoons brewed strong coffee

Method

  1. 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  2. 2

    In a 6-quart saucepan, combine the water, milk, butter, salt, and sugar. Bring to a full boil over medium heat, stirring until the butter melts.

  3. 3

    Remove from heat and add the flour all at once, stirring vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan.

  4. 4

    Return the pan to low heat and cook, stirring constantly, until the dough looks dry and a thin film forms on the bottom of the pan, about 2 minutes.

  5. 5

    Transfer the dough to a mixing bowl and beat on medium speed for 1 minute to cool slightly.

  6. 6

    Add the eggs one at a time, beating well after each addition until the dough is smooth, glossy, and thick enough to hold a soft peak.

  7. 7

    Spoon or pipe the dough into 12 mounds, about 2 tablespoons each, onto the prepared baking sheet, spacing them 2 inches apart.

  8. 8

    Bake until puffed, golden brown, and firm to the touch, 25 to 30 minutes, then turn off the oven and let the puffs sit inside with the door cracked for 10 minutes to dry out.

  9. 9

    Transfer the puffs to a wire rack and cool completely, about 30 minutes.

  10. 10

    Dissolve 1 teaspoon of the espresso powder in 1 teaspoon hot water and let cool. In a chilled bowl, whip the heavy cream, powdered sugar, and dissolved espresso together until stiff peaks form.

  11. 11

    In a small saucepan over low heat, warm the hot fudge sauce with the brewed coffee and remaining espresso powder, stirring until smooth and pourable.

  12. 12

    Slice each puff in half horizontally and spoon or pipe the coffee whipped cream into the bottom halves.

  13. 13

    Replace the tops, arrange the filled profiteroles on a serving plate, and drizzle generously with the warm mocha sauce just before serving.