GILL MELLER’S HAZELNUT AND COFFEE PROFITEROLES
These little decadent desserts from Gill Meller are so unbelievably good, you’ll start thinking about making another batch before you’ve even finished the first. The shot of coffee in the ganache cream gives a gentle lift to the richness, and the crushed hazelnuts add another layer of texture.
Preparation time 25 minutes | Cook time 20 minutes | Makes 8 to 10
75g unsalted butter
150ml water
90g plain flour
2 – 3 medium Stonegate Estate Organic eggs, lightly beaten
A small pinch of sea salt
200ml double cream
50g caster sugar
180g 70% dark chocolate
1 shot freshly brewed espresso, cooled
25g blanched hazelnuts, crushed
Heat the oven to 200°C. Line a baking tray with baking parchment.
Put the butter, water and salt into a saucepan and bring to the boil. As soon as the butter has melted and the water is bubbling, remove from the heat and tip in the flour. Beat firmly with a wooden spoon until the mixture comes together into a smooth paste and pulls away from the sides of the pan.
Return the pan to a low heat and cook for a minute or two, stirring, to dry the mixture slightly. Tip it into a bowl and leave to cool for five minutes. Gradually beat in the Stonegate Estate eggs a little at a time. You may not need all of them. The mixture should be smooth and glossy, and just beginning to fall from the spoon.
Neatly spoon the choux batter onto the lined baking sheet, leaving a good amount of space between them. You should get 8 – 10 generous rounds. Bake for 20–25 minutes until well risen and deep golden. Remove from the oven and pierce a small hole in each bun to let the steam escape, then return to the oven for 3–4 minutes to dry out. Cool completely on a wire rack.
To make the filling, combine the cream and sugar in a bowl and whip to soft peaks. Stir the cooled espresso, and whisk again, it should still be nice and thick. Gently melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Beat half the melted chocolate melted chocolate into the whipped cream, chill until ready to use, keep the remaining chocolate warm.
Cut each profiterole in half around its circumference. Load up the lower half with a generous spoonful of chocolate coffee cream. Dip the top half into the reserved melted chocolate, then place down gently onto the cream, to make a rather delicious sandwich. Scatter over the crushed hazelnuts.
Leave to set before serving. They are best eaten on the day they are made, when the pastry is still nice and crisp.
