Profiteroles filled with coffee cream

Monday, April 26, 2021 0 Comments A+ a-

I always thought that making profiteroles filled with coffee cream was extremely complicated, that’s why I would always buy them. However, I have discovered that this couldn’t be any further than the truth! I have a very easy recipe that I want to share with you all, homemade and step by step, so that you can surprise everyone with these incredible flavours!

Profiteroles filled with coffee cream

I have made the filling of coffee cream, and some other ones with cream, but you can choose any filling you prefer: truffle, vanilla cream, custard, pastry cream, jam… Same goes for the decoration! I have dipped the profiteroles in melted chocolate, but you can do anything you want with them. It’s completely up to you. Be creative!

Delicious profiteroles filled with coffee cream

Ingredients:

For the profiteroles

  • 250 grams of milk
  • 100 grams of butter
  • 12 grams of sugar
  • 2 grams of salt
  • 150 grams of sifter flour
  • 4 eggs

For the cream

  • 250 grams of milk
  • 37.5 grams of sugar
  • 35 grams of egg yolks
  • 20 grams of cornflour
  • 1 gram of decaffeinated coffee

Preparation of the profiteroles filled with coffee cream:

1. To make the profiteroles, sift the flour into a bowl, then add the sugar and salt.

flour
Flour in a bowl

2. Put the milk and the butter (cut into pieces) in a saucepan. Melt the butter and then start to boil it (it cannot boil until all the butter has been dissolved into the milk).

Butter in pieces
Butter being dissolved in milk

3. Once it has boiled for a few minutes, add the flour all at once and mix quickly with rubber spatula or a whisk.

Adding flour to the mix







4. Put the mixture over a low heat, stirring constantly until it doesn’t stick to the saucepan anymore. This will take around 1-2 minutes. Remove the mixture from the saucepan and add it to a bowl. We must do this because we will be adding the eggs, and if we do it in the saucepan the eggs would cook.

Mix in solid state







5. Add the eggs one by one, beating them beforehand. Don’t add the second egg before the dough has absorbed the first one, and so on.

Eggs being added to the mix







6. The dough will be ready once it is soft and uniform. To make sure that it’s ready, you can stick the rubber spatula in and then take it out. The dough will stick to it, hang a little and fall. You want to avoid it being stiff in any way.

Mix mixed










7. Preheat the oven to 200ºC (392ºF). Take the pastry bag with a smooth or curly nozzle (nº10) and fill it with the previous mixture. Cover the baking tray with parchment paper and make small dough balls (you can make them any size you want, but I chose to do them bitesize). Brush the top of each ball with egg.

Balls of mix







8. Bake the profiteroles for 30 minutes approximately (this time depends on your oven). You will know that they are cooked once they have risen and they’re golden. You can take one and open it to see if it’s cooked. If they need a little extra time, lower the temperature and leave it a little bit more, but keep an eye on them!

Balls of mix baked







9. To make the filling, boil the milk. Remove it from the heat and add the coffee. Cover the saucepan with plastic wrap and let it infuse for 10 minutes.

Milk being boiled
Coffee added to the milk

10. While the milk is infusing, mix the egg yolks, cornstarch and sugar in a bowl. Strain the milk directly into the bowl and mix well.

Egg, cornstarch and usgar in a bowl
Egg, cornstarch and usgar in a bowl mixed

11. Pour the mixture through a strainer and into a clean pot. Heat it until it thickens and continue to mix it. Taste it to make sure that it doesn’t taste like raw flour (you can remove it from the heat once it doesn’t have this flavour).

Mixture    Mixture with coffee

12. Pour the mixture into a tray or dish and cover it with plastic wrap (it must be stuck to the cream). Put it into the fridge until it is cold.

13. Fill the profiteroles with the cream. You can either cut them in half without reaching the end to add the cream, or you can make a very small hole underneath and fill them with a piping bag with a small nozzle. I have filled them underneath, so you can see the finishing result in the pictures! To decorate, I melted some chocolate and dipped the top of them in it. Then, let the chocolate set and… They’re ready to eat!

Final result

See? It wasn’t that hard to make this profiteroles filled with coffee cream and it’s totally worth it. Store bought profiteroles don’t have a chance against this homemade version! Delicious, flavourful, spongy, creamy and soft. An amazing option to make for any celebration or occasion.