Coffee Profiterole Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone baking mats. Fit a pastry bag with a 1/2-inch round tip (or use a zip-top bag with corner snipped).

Heat liquids and fat

In a medium saucepan over medium heat, combine 1 cup water, 1/4 cup whole milk, 1/2 cup unsalted butter, 1 tablespoon granulated sugar, and 1/4 teaspoon salt. Heat until butter is fully melted and mixture just comes to a rolling boil.

Add flour and cook

Remove pan from heat, add 1 cup all-purpose flour all at once, and stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. Return to medium-low heat and cook, stirring constantly, for 30–60 seconds to dry the dough slightly.

Incorporate eggs

Transfer dough to a bowl or stand mixer fitted with paddle. Let cool 3–5 minutes (warm but not hot). Add 4 large eggs one at a time, beating well after each addition until the dough is smooth, glossy, and holds a soft peak. The final dough should be pipeable but thick; if too stiff, add a very small amount of beaten egg or if too loose, add a teaspoon of flour.

Pipe and bake

Pipe rounds about 1 1/4 inch (3 cm) in diameter spaced 1 inch apart (you should get ~36 small profiteroles). Dip a wet fingertip in water and lightly smooth any peak on each. Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 18–22 minutes until puffed and deep golden brown. Do not open the oven during baking. They should be dry to the touch.

Dry and cool

Remove from oven and poke a small slit in the side of each to release steam and prevent sogginess. Cool on a wire rack completely before filling (30–60 minutes).

Infuse milk with coffee and vanilla

In a medium saucepan, warm 2 cups whole milk with 2 teaspoons instant espresso powder and the seeds of 1 split vanilla bean (or 1 teaspoon vanilla extract) over medium heat until it just begins to steam and the espresso dissolves. Remove from heat and let steep 10 minutes if using vanilla bean; if using extract, add it after tempering the eggs.

Whisk yolks and dry ingredients

In a medium bowl, whisk together 4 large egg yolks, 1/2 cup granulated sugar, and 1/4 cup cornstarch until pale and smooth and slightly thickened.

Temper eggs and cook

Slowly pour about 1/3 of the hot milk into the yolk mixture while whisking constantly to temper. Then pour the tempered yolks back into the saucepan with the remaining milk, return to medium heat, and whisk continuously until the mixture thickens and comes to a gentle boil (about 2–4 minutes). Continue boiling for 30 seconds while whisking to cook out the starchy taste.

Finish pastry cream

Remove from heat and whisk in 2 tablespoons cold unsalted butter until smooth. If you used a split vanilla bean, scrape the pod and stir any scraped seeds in as well. For extra coffee intensity, if desired, dissolve an additional 1/2 teaspoon espresso in a teaspoon of hot water and whisk in now. Transfer pastry cream to a bowl, press plastic wrap directly onto the surface to prevent skin forming, and chill until cold (at least 2 hours).

Mix glaze

In a small bowl, whisk together 1 cup powdered sugar and 1 teaspoon instant espresso powder. Add 2 tablespoons hot water, a little at a time, whisking until smooth and glossy. If too thick, add up to 1 additional teaspoon hot water; if too thin, add a little more powdered sugar. Stir in 1 teaspoon softened butter if using for added shine.

Prepare profiteroles for filling

Fit a small round piping tip (or use a sharp paring knife) to create a filling hole. If using a tip, insert into the base or side of each cooled shell; if cutting, slice the top 1/3 off each shell.

Fill with pastry cream

Transfer chilled coffee pastry cream to a pastry bag fitted with a small round tip. Pipe the cream into each shell until just filled (you’ll feel slight resistance when full). For a classic look, fill the bottom half and replace the top; for filled round profiteroles, fill through the side hole.

Glaze and finish

Dip the top (or brush) of each filled profiterole into the coffee glaze and return to a rack to let glaze set (a few minutes). If desired, whip 1/2 cup heavy cream with 1 teaspoon granulated sugar to soft peaks and pipe a small rosette on top of each glazed profiterole or serve alongside. Garnish with a dusting of cocoa powder or a single coffee bean.

Serve

Serve chilled or at room temperature. Store leftover filled profiteroles refrigerated up to 2 days (glaze may soften shells). Unfilled shells can be stored in an airtight container at room temperature up to 2 days.