Cappuccino Profiteroles
Preparation time is 1hours
Cook time is 20minutes
Total time is 1hours 20minutes
Serve is for 24 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
24
Filling
- 200milliliter Pauls Zymil Thickened Cream Lactose Free
- 200grams Pauls Farmhouse Gold vanilla custard
- 2teaspoons instant coffee granules
Topping
- 500grams dark cooking chocolate, melted
- 125milliliter Pauls Farmhouse Gold full cream milk
- 100grams unsalted butter, diced
- 1/2teaspoons salt
- 2tablespoons caster sugar
- 150grams plain flour, sifted
- 4 free-range egg
Nutrition per serving
971kJ / 232Cal
971 Kilojoules or 232 Calories
11% of daily energy intake*
Protein
3.4grams
Fat
15.5grams
Carbs
19.2grams
Sugars
13.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 9
Preheat oven to 220°C.
Step 2 of 9
Put 125 ml water, milk, butter, salt and caster sugar into a saucepan, boil for 1 min, stirring continuously.
Step 3 of 9
Take off heat, add flour, continue stirring until smooth.
Step 4 of 9
Return to heat, stir continuously for another minute to dry paste a little. Pour into a bowl.
Step 5 of 9
Quickly mix in eggs one at a time. Keep stirring until the paste is smooth. Transfer into piping bag with 5mm round nozzle.
Step 6 of 9
On a tray lined with greased baking paper, pipe the choux paste into 3cm rounds. Bake for 5 mins. Open the oven door and leave it slightly ajar and cook for a further 10-15 mins. Remove from oven and cool.
Step 7 of 9
Whisk thickened cream with the coffee until stiff. Gently fold in custard.
Step 8 of 9
Transfer coffee mousse into a piping bag with a 5mm round nozzle. Prick each bun with knife tip, pipe in the mousse and chill.
Step 9 of 9
Melt the chocolate in a bowl over a pot of boiling water. Dip each bun into the chocolate and serve.
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