Tuesdays with Dorie: Baking with Julia - 41st Installment. The recipe is Espresso Profiteroles.
This recipe was fairly easy and really delicious. Coffee-flavored cream puffs, with cinnamon ice cream, and chocolate sauce on top - great combination! You could do other combinations as well - I bet a raspberry ice cream would be good here. Confession: I bought some locally-made cinnamon ice cream, instead of following the recipe in the book. Please don't take away my Baking with Julia license ;-) I have made ice cream before, but knew the extra time spent would push this project over the line from fun into schedule overload.
I have made cream puffs before, both large and small, so that part of the method was familiar. I remember my mom teaching me how to make them and how different it was from a cake or cookie recipe, with the hot liquid butter and water, and then beating in the eggs.
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| Ready for baking |
It's very useful to have a pastry bag with a 1/2" tip as specified in the recipe - I'm not sure how else you could manage to make uniform puffs, since the dough is rather sticky and hard to manipulate. I ended up with some peaks on them - hard to twist the pastry bag to smooth them off, so I had to smooth over with a finger after piping them onto the sheet. It was a little tricky to put the egg wash on the batter blobs - next time, I will definitely try to put on more, since I liked the shine that it added.
They puffed up very well in the oven, and I made sure to bake them long enough - in the past I have removed cream puffs from the oven too early, and they can be a little soggy and deflated. They are a little irregular looking, but I think uniformity would take away their personality :-)
All in all, a lot of fun and a recipe I would definitely prepare again.
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