Tuesdays with Dorie: Espresso profiteroles

Profiteroles for Tuesdays with Dorie on eatlivetravelwrite.com

This week’s Tuesdays with Dorie recipe was Espresso Profiteroles (p 411) which I admit I was quite excited about. In theory. However, I didn’t read the recipe last week, until I started making these on Sunday morning. Until I realised that I was supposed to make ice cream. Cinnamon ice cream. (Ick!). AND esprosso-flavoured choux pastry. Really? And then a chocolate-Grand Marnier sauce. Errr…. So you know what? I didn’t like the sound of any of that (sorry Julia/ Dorie) and I am dealing with learning how to use my brand new oven (there is an actual learning curve you couldn’t even imagine – I mean, it’s just an oven, right? Well yeah but they are all so different – more on that soon…) so I figured if these didn’t work out (i.e. puff up properly), I wanted them to at least be flavours I liked so I could eat them anyway.

So you know what? I made plain choux pastry (the recipe we’ve already made for French Fridays with Dorie) AND I took the opportunity to teach Mr Neil to use a piping bag. He did such a good job that I think he’ll have to tackle macarons next…

Piping profiteroles on eatlivetravelwrite.comThen I taught him how to smooth the tops over with cold water.

Smoothing profiteroles on eatlivetravelwrite.com

And then we baked them.

Piped profiteroles on eatlivetravelwrite.comAnd they were beautiful.

Baked profiteroles on eatlivetravelwrite.comLater that afternoon, we sat on the porch with a good friend and filled some with ice cream.

Coffee icecream inside choux pastry on eatlivetravelwrite.comNOT homemade ice cream. But that was ok. Häagen Dazs coffee is one of my favourites (boring but true)…

Coffee ice-cream filled profiteroles on eatlivetravelwrite.comThen we filled some others with plain vanilla pastry cream.

Vanilla pastry cream inside choux puffs on eatlivetravelwrite.comAnd we enjoyed these very much.

Filled profiteroles on eatlivetravelwrite.comWhy mess with simple perfection? Check out if other folks followed the recipe this week over on Tuesdays with Dorie.

Tuesdays with Dorie participants do not publish the recipes on our blogs, rather, we prefer if you purchase Baking with Julia for yourselves which you can do here on Amazon or Amazon Canada. Or for free worldwide shipping, buy from The Book Depository.  Then join us, baking along at Tuesdays with Dorie.  Go on, you know you want to.

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20 thoughts on “Tuesdays with Dorie: Espresso profiteroles”

  1. Ha! I used coffee gelato. There is no room in my freezer for an ice cream cannister right now – too much sumer bounty taking up space…

    And yes, new ovens are totally an adjustment – makes total sense!

    Beautiful 🙂

    Reply
  2. I preferred the “regular” ones – didn’t like the cold ice cream. Welllll…”didn’t like” is a bit strong – wouldn’t (and didn’t!) refuse them. 😉

    As for my piping skills, I had *plans* to make a batch of macarons whilst Mardi was in Paris this past summer, and have all the neighbours over to comment. Alas, too busy….

    These paired beautifully with a latte from our espresso machine.

    Reply
  3. I think they’re perfect, just as you made them. I’m impressed with Neil, too. I’d never get Kevin to touch a pastry bag, even if it was filled with gluten-free goodness!

    Reply
  4. I ended up making plain profiteroles as well. The coffee ones did not turn out. I wish I had made some with pastry cream! Those are my favorite. Your profiteroles look beautiful.

    Reply

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