Profiteroles, Dipped in Ganache and Filled with a Coffee Flavored Pastry Cream Recipe: A Decadent Dessert

Oh my, have you ever indulged in the delectable delight of profiteroles? Picture this – delicate, airy choux pastry filled to the brim with a rich and decadent coffee flavored pastry cream, and then, just when you thought it couldn’t get any better, these magnificent morsels are dipped in a luscious and velvety ganache. Can you imagine the sheer bliss of sinking your teeth into such a luxurious treat?

The juxtaposition of textures and flavors in this divine dessert is simply otherworldly. The light and crispy shell of the profiteroles contrasts perfectly with the smooth and creamy pastry cream, while the bittersweet coffee flavor is beautifully offset by the indulgent richness of the ganache. The burst of intense, mouthwatering flavors is truly something to behold.

But let’s not forget the artistry involved in creating such a masterpiece. The choux pastry, a notoriously finicky dough, requires precise measurements and careful handling to achieve the perfect texture. And the pastry cream, with its complex balance of flavors and ingredients, must be crafted with skill and precision.

And then there’s the ganache – a sublime blend of chocolate and cream, melted together into a velvety smoothness. The dip of ganache adds a layer of indulgence and luxury to these already decadent profiteroles. It’s a true labor of love to create such a stunning dessert, but the end result is well worth the effort.

So, the next time you have a hankering for something sweet and sublime, consider treating yourself to a plate of profiteroles dipped in ganache and filled with a coffee flavored pastry cream. It’s a dessert that will leave you in a state of blissful perplexity and burstiness.

Ingredients:

For the choux pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1/2 tsp salt
• 1 cup all-purpose flour
• 4 large eggs

For the coffee flavored pastry cream:

• 2 cups milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 tbsp instant coffee granules
• 1 tsp vanilla extract

For the dark chocolate ganache:

• 8 oz dark chocolate, chopped
• 3/4 cup heavy cream

Instructions:

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2: In a medium-sized saucepan, combine the water, butter, and salt. Bring to a boil over medium heat.

Step 3: Once the mixture is boiling, add in the flour and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.

Step 4: Remove the pan from the heat and let the mixture cool for a few minutes. Then, beat in the eggs, one at a time, until the mixture is smooth and glossy.

Step 5: Using a pastry bag or a spoon, drop small mounds of the pastry dough onto the lined baking sheet, leaving a few inches of space between each one.

Step 6: Bake the pastry puffs for 20-25 minutes or until they are golden brown and have puffed up.

Step 7: While the pastry puffs are baking, make the coffee flavored pastry cream. In a medium-sized saucepan, heat the milk over medium heat until it comes to a simmer.

Step 8: In a separate bowl, whisk together the sugar, egg yolks, cornstarch, instant coffee granules, and vanilla extract until the mixture is smooth.

Step 9: Once the milk is simmering, slowly pour it into the bowl with the egg mixture, whisking constantly.

Step 10: Pour the mixture back into the saucepan and cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.

Step 11: Once the pastry puffs are done baking, remove them from the oven and let them cool completely.

Step 12: Using a pastry bag or a spoon, fill each puff with the coffee flavored pastry cream.

Step 13: To make the dark chocolate ganache, heat the heavy cream in a small saucepan until it just starts to simmer.

Step 14: Remove the pan from the heat and add in the chopped chocolate. Stir until the chocolate is melted and the mixture is smooth.

Step 15: Dip each filled pastry puff into the chocolate ganache and let them cool on a wire rack until the chocolate has set.

Step 16: Serve and enjoy!