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Espresso Profiteroles #TuesdayswithDorie #Giveaway

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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


  • 1/2 cup whole milk
  • 1/2 cup brewed coffee
  • 6 tablespoons butter
  • 2 tablespoons sugar
  • 1 tablespoon ground espresso beans (I used 1 teaspoon of espresso powder)
  • 1 1/2 cups flour
  • 6 large eggs


  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 1/2-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

Nutrition Information:

Amount Per Serving: Calories: 0 Total Fat: 0g

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53 comments on “Espresso Profiteroles #TuesdayswithDorie #Giveaway”

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

  2. 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.

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

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