Coffee Profiteroles with Chocolate Sauce
|Choux pastry dough||1 Cup (16 tbs)|
|For chocolate sauce|
|Dark chocolate||3 1⁄2 Ounce, chopped (100 Gram)|
|Unsalted butter||2 Ounce, diced (50 Gram)|
|Golden syrup coffee cream||1 Tablespoon|
|Double cream||1⁄2 Pint (300 Milliliter)|
|Espresso coffee||2 Tablespoon, prepared and cooled|
|Kahlua/Tia maria||2 Tablespoon|
1. Line a baking sheet with baking paper. Spoon the choux pastry dough into a piping bag fitted with a 2.5 cm (1 inch) plain nozzle and pipe 12 mounds on to the baking sheet, leaving plenty of space between each one. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes until puffed up and golden. Remove from the oven, cut a small slit in each one and return to the oven for a further 5 minutes to crisp up. Transfer to a wire rack to cool.
2. Make the chocolate sauce. Put the chocolate, butter and syrup in a small bowl set over a pan of gently simmering water (do not allow the bottom of the bowl to touch the water) and stir until melted. Leave to cool slightly.
3. Make the coffee cream. Whip the cream, coffee and liqueur together until stiff. Cut the choux buns almost in half and spoon or pipe the coffee cream into each 1. Serve drizzled with the chocolate sauce.