Tuesdays with Dorie BWJ: Espresso Profiteroles
September 17, 2013 at 12:18 pm | Posted in BWJ, general pastry, groups, other sweet, sweet things, tuesdays with dorie | 12 CommentsTags: baking, choux, dessert
Choux paste treats have been well-covered here. Gougères, éclairs, cream puffs and even crullers–wait, something’s missing. How could I forget profiteroles, one of my most favorite desserts? I’ll take care of that one now with Norman Love’s Espresso Profiteroles.
Despite my love of profiteroles, I admit that I didn’t have high hopes for these. Quite frankly, I thought the picture in the book looked terrible (the choux looked bready, not light). I’m happy to report that they turned out better than expected. I’m not sure how much flavor was really contributed by adding coffee to the choux puffs themselves, but they puffed and hollowed nicely. I used espresso ice cream (instead of cinnamon) and boozed up the chocolate sauce with Kahlua (instead of Grand Marnier), so that took care of the missing coffee flavors.
These are best cut and filled right before serving, when the puffs are crisp and the ice cream is just beginning to soften. Pre-scooped and frozen is a profiterole no-no for me. And the sauce should be warm. Mmmmm…sauce…
We’re going without hosts now for TWD, so for the recipe, see Baking with Julia by Dorie Greenspan. Don’t forget to check out the rest of the TWD Blogroll!
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a whisk and a spoon 
Goes to show you – If the recipe sounds even maybe good, try it, even if the picture looks awful! I’ve had many happy surprises that way.
Comment by Pacific Merchants— September 17, 2013 #
They sound delicious! I’ve never made profiteroles, are they difficult?
Comment by Rebecca— September 17, 2013 #
They aren’t hard, but require a bit of technique. Find a recipe online with some step-by-step photos to guide you.
Comment by steph (whisk/spoon)— September 17, 2013 #
O my gosh!! Im on a strict no sweets diet right now but as soon as Im done… BUT I am totally trying these when Im done 🙂
Comment by aleshahaley— September 17, 2013 #
Nice looking profiteroles! And agree on the need for warm chocolate sauce. I changed the flavours around, naughty me.
Comment by saucygander— September 17, 2013 #
A nice looking sandwich-y type profiterole! Warm chocolate sauce was a must to go with the ice cream.
Comment by smarkies— September 17, 2013 #
Looks delicious!
http://www.dressdinedwell.wordpress.com
Comment by jessiebutner— September 17, 2013 #
Gorgeous photo! My espresso dough did not turn out well. I did try it, and I was surprised the coffee flavor was not more enhanced. Ended up making a plain profiterole dough. Kahlua chocolate sauce sounds delicious!
Comment by Cathleen— September 18, 2013 #
These look amazing! I’ve never made profiteroles, but my parents are huge fans. They order them any time we’re at a restaurant. I’ll have to make these for them!
Comment by liztiptopshape— September 21, 2013 #
These sound fab! Will definitely be trying them out on my Italian friends!! They’re always up for a good coffee based dessert!
Comment by Beth Young— October 7, 2013 #
Oh my goodness that looks amazing. Love profiteroles.
Comment by Mimi and Sue— October 8, 2013 #
These sound sinful. I just love choux pastry. I will be trying this soon with a little creme anglaise. Thank you for the wonderful recipe.
Comment by badgerchemist— October 13, 2013 #