Hazelnut mocha profiteroles
Recipe for hazelnut mocha profiterolesThis article was published by: Matthew
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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. INGREDIENTS:
75g all purpose flour
75g cake/superfine/high ratio flour
6 eggs, lightly beaten
60g ground hazelnuts
Pinch of salt
1 tsp sugar
300g whipping cream
2 tbsp rum or coffee essence
200g cooking chocolate (sweetened)
1 tbsp instant coffee powder
- Sift all purpose flour, cake flour and salt into a mixing bowl. Set aside.
- Heat water and butter in a saucepan until the butter has melted. When it starts boiling, stir in flours in (1) and continue to cook until the mixture is drier. Remove from heat.
- Set mixture aside to cool for 10 minutes. Transfer mixture to a mixing bowl and start mixing with the paddle attachment. Add eggs gradually to prevent curdling. The number of eggs used may have to be increased or decreased.
- Mix for about 15 minutes or until choux pastry is smooth and glossy .
- Beat the ground hazelnuts into the mixture. Using a tablespoon, spoon 15 spoonfuls of the mixture onto a lightly greased baking tray.
- Bake in preheat oven at 200 degC for 20-25 minutes or until risen and golden brown. Remove and transfer profiteroles on to wire rack to cool completely.
- For the filling, whip cream together with rum or coffee essence until it forms stiff peaks.
- Using a serrated knife, split open each profiterole and fill with whipped cream. Chill the filled profiteroles while making the sauce.
- Dissolve coffee powder in milk. Place cooking chocolate in a heatproof bowl set over a saucepan of simmering water. When the chocolate has completely melted, add coffee solution and stir well. Leave the sauce to cool for 15 minutes, stirring occasionally. Serve the profiteroles with the mocha sauce poured over.
- Cake flour is used as part of the flour to prevent excessive gluten formation due to the long beating time.
- I used Speed 1 for my Kenwood major.
- To test for doneness, use finger to draw a line in the batter. The gap should close back gradually.
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Reference: Hazelnut mocha profiteroles
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