Mocha Profiteroles adapted from Christine Manfield's Desserts

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Recipe's preparation

Espresso Cream

Place all ingredients into TM bowl and blend for 20 sec/speed 7.

Cook for 8 mins/90°C/speed 3.


Remove from TM bowl and cool whisking over ice water in a metal bowl.

 

Place plastic wrap on the surface of the cream and refrigerate until set and cold  approx. 1 hour.

 

Profiterole (Choux) Pastry

Pre-heat oven to 180°C - 200°C.

 

 Place water, butter and sugar into TM bowl and heat for 10 min/100°C/speed  2.

 

Add the flour and mix for 30 sec/speed 4, or until coming away from the sides of the bowl. Set bowl aside to allow pastry to cool for approx. 10 min.

 

Once the mixture is cool, add eggs to the mixture b dropping one egg at a time onto the rotating blades for 30 – 40 sec/speed 5.

 

Spoon mixture into small balls onto a tray lined with baking paper (makes approx. 30).

 

Cook in pre-heated oven for approx. 20 minutes until well risen and golden and dry inside.

Chocolate Icing

Mill the sugar 3 secondsspeed 9, add the cocoa powder and water to the sugar and mix 10 seconds speed 4.

 

Add cream and heat 10 minutes, 80°C  speed 4.

 

Add gelatine and mix 2 minutes speed 2.

 

Strain through a sieve into a bowl and ice the éclairs once cooled and filled with espresso cream.