Milk and White Chocolate Profiteroles

 

I wanted to come up dessert that was not my usual chocolate and fruit combo. So I thought about what else I love and it came to me... Coffee!

Ingredients

Cream Filling

2 TBSP Espresso Powder

200ml Double Cream- I prefer Elmlea as A.) I am lactose intolerant, B.) I find I get a smoother result.

2 TBSP Maple Syrup

Choux Pastry

50 g butter

150ml water

75 g plain flour and then sifted

Coating

*150g baking milk chocolate

*75g White chocolate

150 ml double cream (measured separately)

75 ml double cream (measured separately)

1 TSP Coco Powder

 

1.       Preheat Oven at 200 c and line a large oven tray with baking paper

2.       In a large bowl add the 200g of the cream, vanilla extract, espresso powder and maple syrup and beat just until the cream can form peaks. Cover and set aside in the fridge.

3.       Measure out flour and sift into a small bowl.

4.       In a medium sized saucepan add the butter and water, and heat on stove just until the butter melts completely, no longer then this! Turn off heat.

5.       Add all the sifted flour all at once, and stir vigorously with a heavy wooden spoon until the dough comes together (it will look like a mess at first, but have faith!). It should form a smooth dough ball.

6.       Allow to cool for 2 minutes and add the 2 egg beaten mixture a little at a time, stirring in between, ensuring that no beaten egg is visible between each stirring session. Your batter is ready.

7.       Using a very small ice cream scoop, scoop balls of dough onto the baking tray, ensuring to leave at least a 2cm space between each ball. You should end up with between 12 to 13 balls.

8.       In a small bowl beat 1 egg and brush on each ball.

9.       Place in preheated oven for 10 minutes, then turn down oven to 170 c for 20 minutes. DO NOT OPEN THE OVEN DOOR DURING THIS TIME PLEASE ( Or they will deflate).

10.   Remove tray of balls, from oven, but leave oven on, allow to cool for 5 minutes before cutting each ball length wise, in half using a serrated knife. Place back on to oven tray, cut side up.

11.   Place back in the oven for 5 minutes at 170 c. Then turn off oven and allow balls to sit in oven for an additional 15 minutes.

12.   Prepare the milk chocolate ganache by combing pieces of 150g of milk chocolate with 150ml double cream. Place in micro for 30 seconds, whisk, and then place back in micro for another 30 seconds, whisk until smooth and well combined.

13.   Dip each side of balls in the milk chocolate ganache and place back onto tray, this time cut side down.

14.   Put in fridge and allow to set for at least 1 hour.

15.   Take balls out of fridge, fill each half with the coffee cream, and sandwich each ball back together

16.   Prepare the white chocolate ganache by combing pieces of 75g of white chocolate with 75ml double cream. Place in micro for 30 seconds, stir, and then place back in micro for another 30 seconds, stir until smooth and well combined.

17.   Drizzle white chocolate ganache onto balls and put tray back into fridge for 30 minutes

18.   Finally dust with coco powder and enjoy!

 

*I find using baking chocolate gives me a smoother ganache