Choc ‘N Spice Profiteroles

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Servings: 6 Difficulty: Advanced
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Crisp choux pastry puffs filled with coffee-infused cream and drizzled with rich chocolate sauce.
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These Choc ‘N Spice Profiteroles are a decadent French-inspired dessert that balances airy, crisp pastry with lush, sweet fillings. The choux puffs are made from scratch, offering a satisfying crunch that gives way to a tender interior. They are generously filled with whipped cream infused with a hint of coffee flavoring, which cuts through the sweetness beautifully. The dish is finished with a glossy, melted chocolate sauce and a dusting of cinnamon-sugar, adding warm spice notes and visual appeal. Perfect for romantic dinners, holiday gatherings, or simply as a luxurious treat for yourself, these profiteroles are impressive yet approachable. While they require a bit of attention to get the pastry right, the result is a professional-quality dessert that will wow your guests and satisfy any sweet tooth.

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Choc ‘N Spice Profiteroles

Author: chefs-mate Cooking Method: , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 1076.2

Description

These Choc 'N Spice Profiteroles are a decadent French-inspired dessert that balances airy, crisp pastry with lush, sweet fillings. The choux puffs are made from scratch, offering a satisfying crunch that gives way to a tender interior. They are generously filled with whipped cream infused with a hint of coffee flavoring, which cuts through the sweetness beautifully. The dish is finished with a glossy, melted chocolate sauce and a dusting of cinnamon-sugar, adding warm spice notes and visual appeal. Perfect for romantic dinners, holiday gatherings, or simply as a luxurious treat for yourself, these profiteroles are impressive yet approachable.

Ingredients

Directions

  2. Sift the flour and 1/2 teaspoon of cinnamon onto a piece of waxed paper or a plate.
  3. In a saucepan, combine water and 3-1/2 tablespoons of butter; heat gently until the butter melts completely but do not let the water boil yet.
  4. Bring the liquid to a rapid boil, then immediately remove from heat.
  5. Add all the sifted flour at once and stir vigorously with a wooden spoon until a smooth dough forms.
  6. Return the pan to medium heat and cook for a few seconds, stirring constantly, until the dough forms a smooth ball and pulls away cleanly from the sides of the pan.
  7. Remove from heat and let the dough cool slightly, just enough to handle without burning.
  8. Gradually beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next, until the dough is smooth, shiny, and thick.
  9. Transfer the dough to a pastry bag fitted with a 3/4-inch plain tube.
  10. Pipe 24 small, uniform balls onto the prepared baking sheets, spacing them slightly apart.
  12. Continue baking for 15-20 minutes, or until the profiteroles are well-risen, crisp, golden brown, and sound hollow when tapped on the bottom.
  13. Make a small slit in the side of each pastry with a knife to allow steam to escape, preventing them from collapsing.
  14. Transfer the baked profiteroles to a wire rack and allow them to cool completely.
  15. In a chilled bowl, whip the whipping cream, powdered sugar, and coffee flavoring together until stiff peaks form.
  16. Transfer the whipped cream to a pastry bag fitted with a small star tip, or keep in a bowl for spooning.
  17. Pipe or spoon the cream filling into the cooled profiteroles.
  18. Arrange the filled profiteroles in a pyramid shape on a serving platter.
  19. Place the broken chocolate and remaining 1-1/2 teaspoons of butter in a heatproof bowl set over a pan of gently simmering water.
  20. Stir gently until the chocolate is melted and smooth.
  21. Stir in 2 tablespoons of Tia Maria (or coffee liqueur) and 2 tablespoons of light corn syrup until the sauce is glossy and coats the back of a spoon.
  22. Spoon the warm chocolate sauce over the arranged profiteroles, allowing it to drizzle down the sides.
  23. Mix the remaining 1/2 teaspoon of cinnamon with 2 teaspoons of superfine sugar and sprinkle lightly over the top.
  24. Let stand for a few minutes to allow the pastry to soften slightly before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1076.2kcal
% Daily Value *
Total Fat 71.1g110%
Saturated Fat 43.2g216%
Cholesterol 118.8mg40%
Sodium 140.2mg6%
Total Carbohydrate 94.2g32%
Dietary Fiber 12.7g51%
Sugars 51.8g
Protein 10.5g21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: choux, pastry, profiteroles, chocolate, cream, coffee, cinnamon, dessert, french, whipped, indulgent, baking, sweet, treat, pudding, sauce
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