Espresso Profiteroles from Paramount Desserts by Christine Manfield
Choux pastry is a twice-cooked pastry: the mixture is cooked on the stove initially, then it is baked to produce the final result. These little pastries are best eaten the day they are made as they...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at app.ckbk.com.
Ingredients
- 150 ml water
- 25 ml strong espresso coffee
- 85 g castor sugar
- 100 ml pouring (35 per cent) cream
- 50 g unsalted butter
- 3 large eggs
- 250 ml thick (45 per cent) cream
- 8 large egg yolks
- 20 g castor sugar
- icing sugar
- 100 g plain flour
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