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Mocha Profiteroles

Mocha Profiteroles: Indulge in This Elegant Coffee Delight

Mocha Profiteroles bring café-quality luxury desserts to your home, combining choux pastry with espresso cream for an impressive treat.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 profiteroles
Course: Desserts
Cuisine: French
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Choux Pastry
  • 1 cup Water Use filtered water for best results
  • 1/2 cup Unsalted Butter Salted butter can be substituted for taste adjustment
  • 1 tablespoon Granulated Sugar Ensure complete dissolution in the water mixture
  • 1 pinch Fine Salt Elevates the overall taste
  • 1 cup All-Purpose Flour Gluten-free blends may alter texture
  • 3-4 large Eggs Room temperature eggs blend better
For the Espresso Cream Filling
  • 1 cup Heavy Cream Coconut cream can be an alternative for dairy-free
  • 1/4 cup Powdered Sugar Sift before use to avoid lumps
  • 2 tablespoons Cocoa Powder Dutch-processed cocoa offers a milder taste
  • 1 tablespoon Espresso Powder Instant coffee may substitute but with different taste
For the Chocolate Coating
  • 4 ounces Dark Chocolate (70%) Milk chocolate can offer a sweeter variant
  • 2 tablespoons Unsalted Butter Can be omitted for a firmer chocolate shell
For Decoration
  • to taste Gold Star Sprinkles Optional decoration to enhance aesthetics

Equipment

  • oven
  • medium saucepan
  • stand mixer
  • piping bag
  • Mixing Bowl
  • heatproof bowl
  • baking trays
  • Parchment Paper

Method
 

Choux Pastry Preparation
  1. Preheat your oven to 390°F (200°C). In a medium saucepan, combine water, unsalted butter, sugar, and salt. Bring this mixture to a boil over medium heat. Remove from heat, and stir in flour until a smooth ball of dough forms.
  2. Transfer the dough to a stand mixer and cool for 5 minutes. Gradually add room-temperature eggs, mixing until glossy and smooth.
  3. Pipe 2-inch mounds onto parchment-lined trays, leaving space between each. Brush with water and apply an egg wash for a golden finish.
  4. Bake at 390°F for 10 minutes, then reduce to 350°F and bake for an additional 25-30 minutes until golden. Puncture each puff to release steam.
Espresso Cream Preparation
  1. Whip heavy cream, powdered sugar, cocoa powder, and espresso powder until soft peaks form. Transfer to a piping bag.
Chocolate Coating
  1. Melt dark chocolate with unsalted butter and espresso powder over simmering water. Stir until glossy, then let cool slightly.
Assembly and Decoration
  1. Fill each cooled profiterole with espresso cream. Dip tops into melted chocolate. Sprinkle with gold star sprinkles if desired before serving.

Nutrition

Serving: 1profiteroleCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 105mgPotassium: 50mgFiber: 1gSugar: 5gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Fill profiteroles with espresso cream just before serving to maintain crispness. Use high-quality ingredients for the best flavor.

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