Coffee Profiteroles Recipe

Preheat and prepare pans

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Fit a large piping bag with a 1/2–3/4-inch round tip (or use a zip-top bag with the corner snipped).

Make the panade

In a medium saucepan combine 1 cup water, 1/4 cup whole milk, 1/2 cup unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Bring to a rolling simmer over medium heat until the butter melts and the mixture just starts to bubble.

Incorporate flour

Remove pan from heat. Add 1 cup sifted all-purpose flour and 1 teaspoon instant espresso powder (if using) all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan, about 1–2 minutes. Return to low heat and cook, stirring, for 30–60 seconds to dry the dough slightly.

Cool slightly and add eggs

Transfer dough to a mixing bowl or stand mixer bowl. Let cool 3–5 minutes (warm but not hot). Add eggs one at a time, beating well after each addition until the dough is smooth and glossy and falls in a thick ribbon when lifted. You may not need all eggs; for this recipe use 4, adjusting texture: the final batter should be pipeable but not runny.

Pipe and bake

Spoon dough into prepared piping bag. On the parchment-lined sheets pipe small rounds about 1 1/4 inches (3 cm) across, spacing 1 1/2–2 inches apart. Smooth any peaks with a wet fingertip. Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake an additional 20–25 minutes until puffed, golden, and dry. Do not open the oven while baking.

Dry the shells

Turn oven off, crack door open slightly, and let shells sit in the oven 8–10 minutes to dry out further. Remove to a wire rack and cool completely. Once cooled, cut a small slit or slice the base of each puff to let steam escape and to create an opening for filling.

Infuse milk

In a saucepan, combine 2 cups whole milk and the split vanilla bean (scraped seeds and pod) or 1 teaspoon vanilla extract. Warm over medium heat until just simmering. Remove from heat, cover, and steep 10 minutes. If using vanilla extract, add it after heating and removing from heat.

Whisk eggs and dry ingredients

In a bowl, whisk together 4 egg yolks and 3/4 cup granulated sugar until pale. Whisk in 1/4 cup cornstarch until smooth and free of lumps.

Temper and thicken

Remove vanilla pod from milk. Whisk 1/3 of the hot milk into the yolk mixture to temper, then pour tempered yolks back into the saucepan with the remaining milk, whisking constantly. Return to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2–4 minutes. Boil 30–60 seconds while whisking to cook out starch flavor.

Add coffee and butter

Off heat, whisk in 2 teaspoons instant espresso powder until fully dissolved, then stir in 2 tablespoons cold cubed unsalted butter until smooth. If using, add 1 tablespoon dark rum or coffee liqueur. Taste and adjust coffee intensity by adding a little more espresso dissolved in a teaspoon of hot water if desired.

Cool the pastry cream

Pour pastry cream into a shallow container. Press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until cold, at least 2 hours (can be made a day ahead). Before filling, whisk smooth or beat briefly to loosen.

Heat cream

Place 6 oz chopped dark chocolate in a heatproof bowl. In a small saucepan, bring 1/2 cup heavy cream just to a simmer. Remove from heat and stir in 1/2 teaspoon instant espresso powder until dissolved.

Make ganache

Pour the hot cream over the chopped chocolate. Let sit 1 minute to melt, then whisk gently from center outward until smooth and glossy. Stir in 1 tablespoon unsalted butter for sheen. If glaze is too thick to dip, warm gently in short bursts in the microwave or over a warm water bath to reach a fluid dipping consistency. Optional: sift in 1 tablespoon powdered sugar for a slightly thicker, sweeter glaze and whisk smooth.

Fill the puffs

Transfer chilled coffee pastry cream to a piping bag fitted with a small round tip or to a container for spooning. Insert the tip into the base slit (or make a small hole in the side) and pipe about 1–2 tablespoons of cream into each shell until slightly full. Alternatively, halve the shells and spoon filling into the bottom half, then replace the top.

Dip and finish

Working quickly while glaze is fluid, dip the top of each filled profiterole into the warm coffee-chocolate glaze, allowing excess to drip off, then set on a rack to let the glaze set. For a glossy finish, place dipped profiteroles briefly in the refrigerator (5–10 minutes).

Garnish and serve

Arrange profiteroles on a platter. Dust lightly with 1 tablespoon powdered sugar if desired and sprinkle with espresso beans or finely grated chocolate for decoration. Serve within a few hours for best texture (choux will soften over time).