Espresso Profiteroles Recipe

Make the choux paste

Preheat oven to 425°F (220°C). Line two baking sheets with parchment and fit a large round tip (about 1/2 inch) to a pastry bag or use two spoons. In a medium saucepan combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tablespoon sugar and 1/4 teaspoon salt. Bring to a rolling boil over medium heat.

Remove pan from heat and immediately add 1 cup sifted flour all at once. Stir vigorously with a wooden spoon until mixture pulls away from pan and forms a smooth ball (about 30 seconds). Return pan to low heat and cook, stirring, for 30–60 seconds to dry the dough slightly. Transfer dough to a bowl or stand mixer.

Beat in eggs one at a time: with mixer on low, add one large egg and fully incorporate before adding next. Continue until dough is shiny and smooth and a glossy ribbon falls when you lift the paddle. You may not need all 4 eggs; adjust so dough is pipeable but holds shape (total listed assumes 4). Stir in 1 teaspoon instant espresso powder (or 1 tsp cooled strong espresso) to incorporate an espresso note into the pâte à choux.

Pipe or spoon mounds 1 to 1 1/4 inches (2.5–3 cm) onto prepared sheets, spacing 1.5–2 inches apart. Smooth any peaks with a wet fingertip. Optional: brush tops with a little beaten egg for deeper color.

Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F (175°C) without opening the door. Bake another 15–18 minutes until puffed and deep golden brown. Do not open oven during the second bake. Remove from oven and immediately pierce each profiterole with a skewer or cut a small slit to release steam. Cool completely on a wire rack.

Prepare the ice cream base while choux cools. In a medium heatproof bowl, whisk together 1/2 cup unsweetened cocoa powder and 1 cup sweetened condensed milk until smooth and lump-free.

Warm 4 oz chopped semisweet chocolate gently (microwave in 20-second bursts, stirring between, or over a double boiler) until melted and smooth. Stir melted chocolate into the cocoa-condensed milk mixture.

Dissolve 1 tablespoon strong brewed espresso (or 1 tsp instant in 1 tbs hot water) into the chocolate mixture along with 1 teaspoon vanilla extract and 1/4 teaspoon salt. Allow mixture to cool to room temperature.

In a chilled bowl, whip 2 cups heavy cream to soft-medium peaks. Fold one-third of whipped cream into the chocolate base to loosen it, then gently fold in the remaining whipped cream in two additions until uniformly chocolate-colored and aerated. The mixture should be scoopable but still soft.

Transfer the chocolate ice cream base to a loaf pan or container, cover, and freeze at least 4 hours or overnight until firm. (If you prefer churned ice cream, this base can be chilled and processed in an ice cream maker according to manufacturer instructions.)

Heat 1/2 cup heavy cream and 1 tablespoon butter in a small saucepan until it just begins to simmer (do not boil). Remove from heat and stir in 4 oz finely chopped semisweet chocolate and 1/2 teaspoon espresso (optional). Let sit 1 minute, then whisk until smooth and glossy. If too thick, add a teaspoon of warm cream to reach pouring consistency. Keep warm or reheat gently before assembly.

Hollow the cooled profiteroles: with a small paring knife or by cutting the underside, create a hole large enough to fill with ice cream (or pierce and pipe).

Scoop or pipe chilled chocolate ice cream into each profiterole. Work quickly so the ice cream doesn't melt; return filled profiteroles to the freezer on a tray while you fill the rest.

To serve, place 3–4 filled profiteroles per plate, warm the ganache slightly and spoon or drizzle over them so the ganache creates a glossy coat. Dust with powdered sugar and garnish with espresso beans or chocolate shavings if desired.

If not serving immediately, keep filled profiteroles on a tray in the freezer up to 24 hours. For longer storage, place them in a single layer in an airtight container with parchment between layers; ganache is best added just before serving.