Chocolate & Coffee Profiteroles

7 Ingredients

Number of servings

1 L’OR Espresso Ultimo coffee pod
30grams unsalted butter, chopped
1/3 cup plain flour
2 free range eggs, lightly beaten
300milliliter thickened cream
1tablespoons icing sugar mixture
200grams Lindt EXCELLENCE 70% Cocoa

Nutrition per serving

11% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

The combination of rich chocolate and aromatic coffee is a decadent sensory experience. These treats are hard to beat.

Method

Step 1 of 6

Preheat oven to 220°C/200°C fan-forced. Line 1 large baking tray with baking paper.

Step 2 of 6

Make an espresso shot (40ml) using the coffee pod*. Combine butter, 1 tbs espresso and 1/4 cup water in a saucepan over medium heat. Cook for 3 minutes or until butter has melted and mixture starts to boil. Reduce heat to low. Add flour. Cook, stirring for 2 minutes or until the mixture comes away from the side of the pan and forms a ball. Set aside for 5 minutes to cool.

Step 3 of 6

Reserve 2 tsp egg. Using a wooden spoon, gradually beat remaining egg into coffee mixture until well combined and mixture forms a glossy dough. Using 1 tbs at a time and placing 5cm apart, spoon dough onto tray. Brush with reserved egg.

Step 4 of 6

Bake for 10 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 10 minutes or until golden and puffed. Using a small knife, cut a slit in the base of profiteroles, then place cut side up. Bake for 5 minutes to dry out centres. Cool on tray.

Step 5 of 6

Beat cream, icing sugar and remaining coffee until just firm peaks form. Spoon into a piping bag fitted with a 1cm plain nozzle. Cut each profiterole in half horizontally. Pipe a little cream onto each base, then sandwich with lids.

Step 6 of 6

Reserve 12 squares of chocolate. Chop remaining chocolate and place in a bowl. Microwave on high in 30-second increments, stirring well after each increment until chocolate has melted. Spoon a little melted chocolate over the top of each profiterole. Stand for 5 minutes. Cut a slit into the top of each profiterole, then insert 1 chocolate square. Stand for 20 minutes or until set. Serve.