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Orange Chocolate Coffee Profiteroles Recipe

Ryan Thomas is a university graduate who enjoys cooking recipes from a wide variety of culinary traditions.

Orange chocolate coffee profiteroles

Orange chocolate coffee profiteroles

What Are Profiteroles?

Profiterole is the French word for cream puff. Profiteroles are made with choux pastry, which is a light and delectable mixture of butter, egg. sugar, flour, and water. They are then filled with whipped cream and typically topped with a chocolate ganache. They are incredibly light, like little breaths of air, and can be addictive—it's hard to eat just one!

You could doubtless create a near-infinite version of different variations on the theme, but one that I adore is the chocolate, orange, coffee profiterole. This is one of my favorite flavor combinations: rich, passionate, fruity, and deep. It's very easy to make, too—just heat some cream and combine it with Grand Marnier (or orange juice) and coffee.

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Choux pastry is superbly simple to make, as well, and you don't need to bother with pastry bags. Just cutting the pastries and spooning cream into them is enough.

This recipe is entirely my own.

Ingredients

  • 1/2 cup flour
  • 1/2 stick butter
  • 1/2 cup water
  • pinch salt
  • 2 eggs
  • 1/2 + 1/4 cup heavy cream
  • 3 ounces chocolate chips
  • 1 tablespoon grand marnier
  • 1 tablespoon instant coffee
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 tablespoon + 1/4 cup sugar

Instructions

  1. Make the puff pastry: Combine the water, salt, and butter in a small saucepan. Heat until it comes to a boil, then add in the flour and 1 tablespoon of sugar, reduce heat, and mix together with a wooden spoon until it forms a ball. Allow to cool for a few minutes
  2. Beat in the two eggs, consecutively, with an electric mixer (or a whisk) and then the cinnamon. Once it is combined and smooth, use two spoons to make tablespoon-sized balls on a greased baking sheet. Continue until all the dough is used up.
  3. Place in a 425 degree F oven for 20 minutes, or until they are golden but not browned. Remove and allow to cool on a rack.
  4. Once they have cooled enough, beat together the 1/2 cup of heavy cream, 1/4 cup of sugar, and vanilla extract until it is firm and holds peaks. Then slice the profiteroles to open up the interior, and spoon cream into them. Fill them all.
  5. Bring the 1/4 cup of heavy cream near to a boil in a small saucepan. Put the chocolate, Grand Marnier, and instant coffee into a small, heatproof bowl. Pour the heavy cream into and allow it to soften the chocolate, without stirring, for a few minutes. Then mix together. Pour over the tops of the profiteroles.
  6. They can be served whenever you wish at this point.

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