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Espresso Profiteroles #TuesdayswithDorie #Giveaway



  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