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
- Position the oven racks to divide the oven in thirds, and preheat to 400º.
- 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.
- 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.
- Remove the pan from the heat and mix in one egg at a time, stirring vigorously with each addition till incorporated.
- 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).
- Pipe quarter-sized puffs onto parchment lined baking sheets. If your puffs have pointed tops, just pat them down with a wet finger.
- 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