Eastern Cape Coffee Profiteroles

Preparation Time:
Notes: To serve, arrange the profiteroles and coat with the sauce

60g (3oz) butter
150ml (5fl oz) water
120g (3oz) strong bread flour
3 large eggs
1ml/¼ tsp castor sugar Sauce Ingredients 8oz Dark Chocolate – pref 70% cocoa butter
2oz Icing sugar
2fl oz strong black coffee- warm
2tblsp brandy
1tblsp cocoa powder

1. Heat the butter and water and sugar in a saucepan until boiling
2. Pour in the flour and mix with a spatula
3. Cook the mixture until it leaves the sides of the pan
4. Remove from the heat and allow the mix to cool
5. Beat in the egg a little at a time. The paste should be soft but retain its shape if piped. (The quantity of egg depends on the strength of the flour, the stronger it is the more eggs are required)
6. Either spoon equal quantities into hot fat or pipe carefully over deep fat using a pair of scissors to cut the size and length as required, alternatively pipe onto baking sheets lined with a good quality baking parchment.
7. These can be baked in a hot oven at 232C/450F for approx 15-17mins or alternatively dropped into hot fat and fried, remove and drain
 Method for sauce
1. Melt the chocolate in double boiler
 2. Mix together the brandy, coffee, icing sugar and cocoa powder in a saucepan and bring to the simmer, stirring constantly
3. Gently pour over the melted chocolate
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