Recipe Coffee profiteroles : Practical and Delicious

Recipe Coffee profiteroles : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Coffee profiteroles. You are currently reading Recipe Coffee profiteroles : Practical and Delicious. This recipe is the creation of the chef Kim Coverdale. Recipe Coffee profiteroles requires 4h 05m, cook 1h 20m and serve 38. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Golden profiterole puffs of perfection are not as difficult as you think - enjoy and indulge!

Ingredients:

14 Ingredients

• Basic choux pastry



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  60g butter, chopped
  
  
  


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  2/3 cup plain flour
  
  
  


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  3 eggs, lightly beaten
  
  
  



• Creme patissiere



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  2 cups milk
  
  
  


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  1/2 tsp vanilla bean paste
  
  
  


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  4 egg yolks
  
  
  


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  2/3 cup caster sugar
  
  
  


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  1/4 cup cornflour
  
  
  


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  1 tsp instant espresso coffee powder
  
  
  


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  25g butter, chopped
  
  
  



• Coffee glace icing



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  2 cups pure icing sugar
  
  
  


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  10g butter, finely chopped
  
  
  


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  2 tbsp boiling water
  
  
  


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  1 tsp instant espresso coffee powder
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

9 Method Steps

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  Step 1
  
  
  
  
  Make creme patissiere: Combine milk and vanilla in a heavy-based saucepan over medium heat. Bring to a simmer (don’t boil). Remove from heat. Meanwhile, using an electric mixer, beat egg yolks, caster sugar and cornflour in a heatproof bowl until thick and creamy. Gradually beat in hot milk. Return to saucepan. Add coffee powder. Cook, over medium heat, stirring, for 6 to 8 minutes or until mixture boils and thickens. Transfer to a heatproof bowl. Stir in butter. Cover surface with plastic wrap. Set aside for 20 minutes to cool. Refrigerate until cold.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 220°C/200°C fan-forced. Line 3 large baking trays with baking paper.
  
  
  


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  Step 3
  
  
  
  
  Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
  
  
  


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  Step 4
  
  
  
  
  Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
  
  
  


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  Step 5
  
  
  
  
  Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
  
  
  


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  Step 6
  
  
  
  
  Spoon 2 level teaspoons of dough onto prepared tray to form a mound. Repeat with remaining dough, 5cm apart on tray. Brush pastry with reserved egg.
  
  
  


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  Step 7
  
  
  
  
  Bake 1 tray of profiteroles for 5 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 7 to 8 minutes or until golden and puffed. Using a small knife, cut a slit in the base of each profiterole. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining trays.
  
  
  


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  Step 8
  
  
  
  
  Spoon creme patissiere into a piping bag fitted with a 1cm plain nozzle. Pipe into profiteroles.
  
  
  


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  Step 9
  
  
  
  
  Make coffee glace icing: Combine icing sugar, butter, boiling water and espresso powder in a heatproof bowl. Stir over a pan of simmering water until sugar has dissolved. Spoon over tops of profiteroles. Set aside for 10 minutes to set. Serve.
  
  
  

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