My guest blogger for the month of November is Paula aka Flaming Pot. You can check out her delicious blog here and follow her on Twitter here. If you’re interested in also becoming my guest blogger, please check out details on my previous blog post “Will You Be My Guest Blogger?”. In the mean time, check out Flaming Pot’s amazing recipe and photos below. Thank you for your contribution hun!
Profiteroles with Coffee Mascarpone and Chocolate Sauce
Being a new bee food blogger is pretty hard to get people’s attention at the start. When Kim announced on Twitter that she has an idea to promote her fellow food bloggers, my first thought was it would be a great idea for me to shine and share my food experience.
I always enjoy baking, even though I admit it could be challenge at times. The story behind baking profiteroles is the excitement of the raising puff in the oven and I can play around with the flavor of the filling. On some occasion, I made some crème patisserie or add my favorite ice cream flavor. As I am addicted to coffee and always enjoy the balance of coffee and mascarpone cheese. For now, I choose the coffee mascarpone for the filling.
So, hope you enjoy this recipe like I do.
125 g plain flour, sifted
70 g unsalted Butter
1/2 teaspoon salt
4 eggs, at room temperature
2 tbsp instant coffee granules
1 tbsp boiling water
250g mascarpone cheese
2 tbsp icing sugar
100g milk chocolate
20g unsalted butter
80ml whipped cream
1. Preheat Oven to 200º and lightly grease baking tray
2. Put the butter, salt and 250ml water into a saucepan and bring to boil. Stir occasionally. Add the flour into the boiling mixture. Reduce the heat to low, and then beat quickly with wooden spoon until the mixture leaves the side of the pan and forms a smooth ball.
3. Transfer the mixture to a bowl and set aside to cool. Using electric beaters, beat in the eggs, one at a time until the mixture is thick and glossy.
4. Pipe the mixture onto the prepared trays. Bake for 20 minutes or until the balls are puffed. Reduce the oven to 180º and bake for another 10 minutes until the puffs are golden brown and crisp.
5. Using a small sharp knife gently slit the puffs to let the steam to escape. Return them to the oven for 10 minutes until the insides are dry. Set aside to cool to room temperature.
6. To make the filling, dissolve the instant coffee in the boiling water. Set aside to cool. Beat the coffee, mascarpone and icing sugar until just combined. Be careful not to over mix, or the mascarpone will split.
7. To make the chocolate sauce, put the chocolate, butter and cream in a small heatproof bowl over a small saucepan of simmering water, making sure the base of the bowl doesn’t touch the water. Stir until combined. Set aside to cool slightly.
8. Just before serving, slit the profiteroles in half and sandwich together with the filing. Drizzle with the chocolate sauce. The profiteroles should be eaten soon enough after the filling or the pastry will go soggy.