Coffee Profiteroles with a dash of baileys

4pm: Time for a cup of coffee and cake!

Well, what if you can have your caffeine in the cake and eat it all in a bite! Not bad! I’m talking about cute little choux puffs filled with a decadent, deep, rich coffee cream. I love coffee and puffs and this dessert ticks all the right boxes for me.

They are so petite that they can be served at dinner parties or afternoon tea and everyone would love them. For the coffee pastry cream, I have used a combination of instant coffee as well as roasted ground coffee beans. It’s the arome and flavor the ground coffee gives to the pastry cream that lifts the entire dessert. To top it up, I have incorporated Baileys Irish cream into the fondant icing for that extra oomph!

When you put one in your mouth, you get the sublime fusion of the crunchy texture from the crumble of the choux, the rich coffee flavor from the silky cream and the sweet baileys to finish it off!

Ingredients:

Pate a choux:

For the ingredients and recipe please check my post on Choux Pastry

Crumble:
Butter 40g, softened
Brown Sugar 50g
Flour 50g

Coffee pastry Cream:
Milk 500g
Egg yolk 100g (4-5)
Sugar 120g
Ground Coffee 60g
Instant Coffee 5g
Cornflour 25g
Flour 25g

Coffee Fondant
Water 125g
Sugar 320g
Glucose 50g
Instant Coffee 5g
Baileys Irish Cream 5g

Intructions:

Crumble:
1.Mix all the ingredients like a dough. Roll it out between 2 silicon sheets or baking paper.
Freeze it.
2.Cut into round shapes and place over piped choux just before baking.
3.Bake at 180C like the regular choux.

Coffee pastry Cream:

Roast the coffee beans and grind them. This might seem like a lot of coffee, however it really balances the sweetness well. Or, you may want to cut down on the sugar in the recipe and decrease the coffee content as well.
1.Infuse half of the milk with the ground coffee and instant coffee, Heat until it boils.
2.Strain it over rest of the milk.
1.Boil the milk with half the sugar. Keep whisking continuously so that it does not burn.
2. In a bowl whisk the yolks and the remaining sugar. Add the cornflour and flour, whisk together.
3. As soon as the milk boils, pour one-third of it over the eggs mixture and whisk quickly.
4.Put it back into rest of the milk and heat until it comes to a boil. It is important to keep whisking continuously and quickly the cream so that it does not burn.
5. Once the cream comes to a boil, cook for 3 minutes and remove immediately from heat.
6. Cool in the refrigerator.

Coffee Fondant:
1. Heat the water and sugar until it comes to a boil.
2. Add the glucose and heat until it comes to a boil.
3. Cook the syrup till it reaches 118C. Keep whisking all the time.
4. Let it cool for 5 minutes.
5. In a stand mixer, whisk it until it forms a white icing texture.
6. Add the coffee dissolved in a bit of water and the irish cream. Mix.

Assembly:
Pipe the choux with pastry cream by making a hole on the bottom.

To glaze the choux:
1.The temperature of the fondant is very important. Make sure it is no more than 37C.
2.Dip the choux into the fondant and remove the excess with the help of your fingers creating a fine edge
3.Once the icing has dried dust some edible gold glitter for a nice finish.

Taking these over to Angie’s Fiesta Party!

PS: The fondant can be left out if one doesn’t have a huge sweet tooth. 😉

Bon Apetit!