1 cup water
¼ cup cocoa powder
½ cup butter
½ teaspoon salt
2 cups MAYA All-Purpose Flour, sifted
4 pieces eggs
Espresso Cream Filling
¾ cup instant custard powder
1 ¼ cup freshmilk
1 pack all-purpose cream, chilled
1 teaspoon gelatin powder
1 tablespoon cold water
2 teaspoons kirsch
¼ cup confectioners’sugar
2 tablespoons instant coffee powder, dissolved
1-2 teaspoon warm water
Prepare and slightly grease one cookie sheet. Preheat oven to 375°F / 190?C.
Prepare Choux Pastry: In a sauce pan, combine water, cocoa powder, butter and salt. Heat until butter melts and water boils. Lower heat. Add flour and stir vigorously until mixture leaves sides of pan. Remove from heat and slightly cool. With a wooden spoon; beat in eggs one at a time, beating until smooth before adding the next one. Continue beating until very smooth and shiny. Transfer mixture into a pastry bag. Pipe out profiterols. Put them about 2 inches apart and bake in a pre-heated oven for 40-45 minutes or until choux pastry are brown and completely dry without bubbles. Allow to cool.
Prepare Espresso Filling: In a bowl, combine together custard powder and milk until smooth. Set aside. In another bowl, whip cream until double in volume. Set aside. Sprinkle gelatine in cold water and mix into the whipped cream. Continue beating while adding kirsh, confectioners’ sugar and dissolved coffee. Then blend coffee mixture to custard mixture until smooth. Put in a piping bag with star tip. Set aside.
To Assemble: Slice profiterols in half and fill with espresso cream. Sprinkle with confectioners’ sugar or cocoa powder.
For a plain profiterols, omit cocoa powder.