Espresso Profiteroles #TuesdayswithDorie #Giveaway

Espresso_Profiteroles (3)

Espresso_Profiteroles

The kitchen was the heart of our home.  As children, my three sisters and I would gather around the stove when my mom was making cream puffs. If we were lucky, she’d allow us to  mix in the flour, then stir in the eggs.  No piping bag needed…we just scooped the choux dough onto a cookie sheet. Our favorite part of the recipe was cutting off the tops and pulling out some of the eggy centers to make room for the filling. Those scraps were up for grabs and mighty tasty. I can’t even recall what fillings we used…but Norman Love, our contributing baker for today’s dish from Baking with Julia, had us fill these espresso flavored cream puffs, or profiteroles, with cinnamon ice cream…then top with a drizzle of a Grand Marnier spiked fudge sauce. Hmmmmm….would the picky husband go for these Espresso Profiteroles?

I made just half of this recipe. The picky hubby does not like coffee or mocha flavored desserts….but I did get a “not bad” review. Disclaimer: his was heavily doused with fudge sauce.  I didn’t think cinnamon ice cream would fly either, so I substituted some coffee extract for the ground cinnamon…knowing I’d be sending all the components home with my oldest, a true coffee fan. The fudge sauce was simple…just melted chocolate, milk or cream and a pat of butter. A tablespoon of Grand Marnier was stirred in when the sauce was smooth and creamy. Unfortunately, the ice cream got extremely hard in the fridge and was difficult to scoop even before an overnight freeze. I think I’d substitute a premium coffee ice cream or gelato from the market instead of going through the trouble of making some from scratch.

Before serving, I dusted the tops of these cream puffs with a bit of powdered sugar utilizing a  fun, new gadget: The Spifter. This device is perfect for sprinkling desserts with powdered sugar…using the middle sized screen option. Just put a bit in the cup and tap the edge for a lovely finishing touch. The fine screen was designed for strong spices and the large for herbs. The compact size of the Spifter enables you to place your garnish exactly where you want it to go. And the fun news is that you have an opportunity to win your very own. Just follow the Rafflecopter prompts below. This giveaway is open World Wide since I will handle the shipping costs. Good luck!

Espresso_Profiteroles (4) Spifter

 

Espresso Profiteroles #TuesdayswithDorie #Giveaway
 
Ingredients
  • ½ cup whole milk
  • ½ cup brewed coffee
  • 6 tablespoons butter
  • 2 tablespoons sugar
  • 1 tablespoon ground espresso beans (I used 1 teaspoon of espresso powder)
  • 1½ cups flour
  • 6 large eggs
Instructions
  1. Position the oven racks to divide the oven in thirds, and preheat to 400º.
  2. Put the milk, coffee, butter, sugar, and espresso grinds (I used 1 teaspoon espresso powder) in a saucepan over medium heat. Stir occasionally till butter melts and mixture comes to a full boil.
  3. Add all of the flour, stirring vigorously with a wooden spoon. Stir until all of the flour has been incorporated and the dough forms into a ball and a light crust forms on the bottom of the pan, about 45 seconds.
  4. Remove the pan from the heat and mix in one egg at a time, stirring vigorously with each addition till incorporated.
  5. Once all of the eggs have been added, you should have a soft, sticky dough. Transfer the dough to a pastry bag fitted with a ½-inch tip (mine was a little bigger).
  6. Pipe quarter-sized puffs onto parchment lined baking sheets. If your puffs have pointed tops, just pat them down with a wet finger.
  7. Bake at 400º for 20 minutes, rotating baking sheets at the 10 minute mark. After 20 minutes, lower temperature to 350º and bake for 5-7 minutes more.
To serve, fill cooled puffs with coffee or other flavored ice cream and top with fudge sauce of your choice.
    Yield: 12-16 servings
      Total time: about 1 hour

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        Comments

        1. John’s only favorite dessert (I have many ‘favorites’) is profiteroles or the old time cream puffs. He would eat them every night. I will go and make him some right now!

        2. Espresso is my absolute favorite flavor in desserts. This looks AWESOME! And I so want to pop a few of these profiteroles in my mouth. 🙂 Thanks for sharing Liz.

        3. Your profiteroles look beautiful Liz and I’ll bet the coffee flavor was amazing! I love the Spifter and would use it for (among other things) filling the cut outs of stencils on top of cupcakes and cookies! I thought they were a really neat idea from the first time I saw them:@)

        4. I thought the flavours in this (coffee, cinnamon and orange) were just a little odd. So, you know, I did my own thing! 😉 Yours look beautiful!

        5. lol what a cute gadget!

          These profiteroles look amazingggg-and this is from a girl who doesn’t like coffee anything, like your hubs, but I don’t care still looks delish!

        6. Those are so pretty. I think the heart of any happy home is the kitchen.

        7. Your profiteroles definitely look pretty! The coffee icecream does seem like a good choice to go with the profiteroles.

        8. mikeytheweasel says:

          love profiteroles! elegant, and sooo easy! pate choux ftw!

        9. These sound so yummy! I can’t help but giggle every time you mention your picky hubby because he’s so similar to mine 🙂

        10. Those espresso profiteroles look fantastic, Liz. Though I am not a coffee drinker, I do LOVE coffee in the baked goods.

        11. Denise Fedor says:

          I would use the Spifter to put a pattern on my applesauce cake with a doily.

        12. What a cute gadget! I would spifter everything, especially paprika on deviled eggs.

        13. Oh I need the Spifter in my life for dusting desserts with powdered sugar or cocoa. Your profiteroles look fabulous, I love espresso desserts and the fudge sauce sounds divine!

        14. That’s a neat gadget! I’m always using powdered sugar over baked things, and sometimes I make such a mess on the table! A coffee flavored ice cream in the puffs sounds awesome to me!

        15. Hehehe, I’ve got one of the “not bad” reviewers too! By anyone else’s standards this means “oh-my-god-that-tastes-so-amazing-can-I-please-have-some-more”

          I like the sound of that cinnamon icecream but also loving your substitution for these gorgeous profiteroles. Your food memories remind me of my mother’s kitchen. Licking the spoon or the beaters after making meringue was the best part!

        16. Oh my – I was just thinking of cream puffs and profiteroles this morning! One of my favorite things to bake because they really aren’t very difficult but very impressive. Yours look wonderful 🙂

        17. i think my kitchen is more like sanctuary than just a hearth of my dormy house..hehehe
          such a tasty coux dessert, you shape that profiteroles almost the same size, this is kinda issue for me..hehehe

        18. Dina@The Everyday Contessa says:

          I love this spoon. I would use it on mini tarts and mini cheesecakes! Yum!

        19. I want want desire need! Delectable! XXXX

        20. All things sweet!

        21. I’d use it to sprinkle powdered sugar on cakes!

        22. What a great give away Liz. I recently made a mess using my Tea sieve with icing sugar, all over the counter! I’m loving your profiteroles, coffee is one of my favourite flavours.

        23. These look really delicious my mom love profiteroles!

        24. I would have a blast sifting powdered sugar on my bundt cakes.

        25. Sounds like you had an amazing Mom. I’m envious. It is also easy to see now how you gained your love for baking. These profiteroles look perfect. You are just a star…the queen of baking!!

        26. Love the story, love the recipe and LOVE Norman Love!

        27. Hotly Spiced says:

          I love the sound of how you would gather around your mum in the kitchen. She sounds like she must have been a great cook. It’s very good of you to have a worldwide competition! Those gadgets are very good for adding an icing sugar sprinkle as a finishing touch to a dessert xx

        28. Dawn @ Words Of Deliciousness says:

          I remember my mom making cream puffs as well, they were always so yummy. I love your profiteroles, they look amazing.

        29. The Spifter looks adorable and useful! 🙂 And your profiteroles look scrumptious.

        30. I would love to use the spifter on these Espresso Profiteroles. Can’t wait to try this recipe! Thanks for sharing!

        31. Espresso profiteroles!!! OMG! I need these to dunk in to my coffee!

        32. I love mocha, but I’ve never been a profiterole person. Though I would eat it if you put it in front of me. Go figure!

        33. profiteroles have been a long time favorite but it has been years since I made a choux pastry…this looks like I’ll be back in the game!
          The spifters are awesome – a long overdue idea.

        34. What a clever little device!! Those profiteroles look incredible. I really hope we meet up at IFBC this week! I get in tomorrow morning 🙂

        35. Lovely looking profiteroles! Mine were a bit more wobbly with odd bits sticking out, haha. Your substitutions also sound good, I went traditional and made pastry cream instead. That spitfter looks like just what I need to not have an icing sugar snow storm in my kitchen!

        36. This profiterole is like a marriage made in the heavens! Espresso, coffee, cream and pastry? I think I’m hearing the angels singing =)

        37. P.s. I would definitely use the Spifter for sprinkling powdered sugar as pretty as Liz =)

        38. Wow, your mom sure made some fancy desserts when you were a kid! I’d love to have grown up in a household with regular profiteroles. Yours are gorgeous, Liz. And I love the name of the “spifter.” For some reason, it makes me laugh. I’ve been wanting to make these for a while but I’m super intimidated, probably because it’s a French pastry and I always think they’re hard to make. You can tell me all about your profiterole tips when I see you this weekend – just two more sleeps until IFBC on Friday!!!

        39. Love the coffee beans in the plate! Coffee ice cream is one of my all time favorites. I did make a cinnamon flavored that was really, really, good. The recipe is from the Perfect Scoop though, not BWJ.

        40. Your profiteroles are beautiful!

        41. One of my favorite desserts!! Not overly sweet… Just perfect.

        42. A true delicacy! I love all the flavors…cinnamon, chocolate, coffee…any way you make these, they have to be wonderful!

        43. oh.. it all looks soo neat and inviting!! I tried the ice cream and it was such a mess.. so switched to chocolate cream!! was quite surprised at how easily the choux pastry came together..don’t you think??

        44. Not really a dessert person – and not entering the contest (too many gadgets already!) – but these bring back sweet memories. I too had a creampuff-making Mum, and used to get to do a bit of ‘helping’ & testing. She made hers plain but filled with coffee flavoured fresh whipped cream. I haven’t had a profiterole in many years. These look so lovely. May have to whip some up and relive a happy memory. Ps thanks to Maureen (Orgasmic Chef) for tweeting this 😉

        45. You know making some dessert things intimidate me… so I have always put making cream puffs on my list of what I want to do. Someday I’m going to get there… you inspire me with these beauties. 🙂

        46. Hmmmmm….yum! I love coffee in my desserts, how does your hubby not like it too….he is missing out:-) Your recipe looks and sounds fantastic! Hugs, Terra

        47. sounds great!I would definitely use it on my pancake!

        48. Oh wow!! How delicious!

        49. Blessie Nelson says:

          Oh, I have been looking for a tool like this for a long time! I love coffee, so your espresso dessert is a big star in my book! I would use this spifter to decorate all my pies and cupcakes with angel dust sugar especially for the coming Holidays!

        50. Lizzy,
          When we were kids (I have three sisters too) my Grandmother reluctantly let us help with the baking and cooking. This is lovely dessert.
          Thanks for the giveaway.
          Annamaria

        51. This would be amazing in managing confectioner’s sugar, and in dusting cocoa powder to my ref cake! 🙂

        52. This would be perfect for dusting cocoa on tiramisu! I always make such an uneven mess when I attempt to “dust” desserts with spoon. I’d also like to try this profiteroles recipe. I’m a big fan of any dessert made with espresso or coffee.

        53. jenifer smith says:

          I would take it to school and use it with my students.

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