I've never made profiteroles (or cream puffs) before, but ya know what? Easy! The batter, called pate a choux, is made on the stovetop, then piped into small rounds onto a cookie sheet. These yummy bite-sized puffs are coffee flavored. Brewed coffee is used as the liquid, and also finely ground espresso beans are added to the batter. We are not coffee drinkers, so I wasn't apt to buy a bag of espresso beans for only one tablespoon, so that ingredient was omitted. I had some instant coffee in the freezer, so I steeped an extra strong cup, hoping that would provide enough of a coffee flavor.
Once baked, the profiteroles are light and hollow inside.
The recipe calls for homemade cinnamon vanilla ice cream. Here is where I took a short cut. I bought Breyer's vanilla ice cream, allowed it to soften a bit, then folded in a sprinkle of cinnamon. Ha!
The ice cream is spooned into the center of each profiterole. I used my small scoop for this task.
A sprinkling of confectioner's sugar would be wonderful, but a homemade chocolate sauce is perfection!! (I omitted the called-for Grand Marnier, and used vanilla extract instead.)
My kids have enjoyed these little treats this week! I think the recipe is a keeper, but next time I'll fill them with homemade whipped cream or vanilla pastry cream. Yum.
If you'd like the recipe, please send me a message! Otherwise, you can look on pages 411 - 412 in the Baking With Julia cookbook, or visit our Tuesdays With Dorie webpage and take a peek at a few other TWD bakers' pages. Thanks for visiting!