Bradley ChenComment

Coffee Caramel Profiteroles

Bradley ChenComment
Coffee Caramel Profiteroles

Coffee Caramel Profiteroles

November 30, 2017

First and foremost, I would like to thank everyone who took the time to visit Brad & Butter. I cannot begin to express how much your support means to me. This blog would not have been possible without all the support and love from my friends and family. Thank you so much!

When I paid for the ingredients I used to make the profiteroles today, I did the thing where I realized swiping my debit card doesn't mean I don't have to pay. After frantically strutting out of the store trying to seem confident about my financial situation, I rushed to check my balance in my account. $166.41.Trying to justify my behavior, I rummaged through my wallet to find any bit of cash I could muster. As futile as my efforts seemed, I was able to bump my net worth up to $197.07.

 

And as if I don't do it enough already, I began to compare my net worth to other things. I learnt that my net worth of approximately $200 is the equivalent to approximately 100 bottles of Aunt Jemima pancake syrup at the overpriced 7-11 in collegetown. So if you ever need some syrup for your chicken & waffles, just give me a holler and I'll come running.  

Given my financial crisis, I was forced to rethink my flavor choices, coming up with flavors I could concoct with only the ingredients I had available to me. Fortunately, I remembered that I could always count on laundering goods from the Appel Dining Center. Naturally, I defaulted to the easiest things to steal: liquids, and with finals around the corner, I thought everyone could use some extra caffeine in their lives. I figured with the overpriced meal plan, stealing some cheap coffee from the school was no big deal. So three trips to the coffee station and an obnoxious spill situation later, I finally managed to get my ass out of the dining hall with my laundered coffee. 

On the bright side, I love working with choux pastry and this one is really a treat. Its everything a coffee lover could hope for with just the right amount of sweetness. If you have finals in the next few weeks like I do, I wish you the best of luck! If not, then no worries, I'm still wishing you the best. Regardless, I implore you to take some time to relax and wake up to this caffeine-packed bundle of joy. 

 

Cheers, 

Bradley


Ingredients

For the Choux Buns

  • 1/4 cup of water

  • 1/4 cup of milk

  • 1/2 cup of butter

  • 1 cup of bread flour

  • 1 tsp. of sugar

  • Pinch of salt

  • Approximately 6 eggs

For the Coffee Cream

  • 2 1/2 cups of heavy whipping cream

  • 1/4 cup of powdered sugar

  • 1/3 cup of brewed coffee

For the Caramel Sauce

  • 1/2 cup of sugar
  • 1 tbsp. of water
  • 1/4 cup of heavy whipping cream

 

For the Choux Buns

  1. Preheat the oven to 350F/175C.

  2. Combine the water, milk, butter, sugar, and salt in a saucepan over medium heat. 

  3. Once the mixture boils, dump in the flour all at once. 

  4. Remove from heat and vigorously stir until the flour is fully incorporated.

  5. Return the dough to low heat and continue mixing until a thin layer of film forms on and sticks to the bottom of the pan. 

  6. Transfer the dough to a mixing bowl and leave to cool for 10 minutes. 

  7. In a separate bowl, crack 5 eggs and whisk until combined. 

  8. Pour a small amount (about 1/5 ) of the eggs into the dough and mix until fully incorporated. Continue this process, adding more egg only until the previous addition is fully incorporated. *

  9. Transfer the choux dough to a pastry big with a round tip

  10.  Pipe the dough on a parchment lined baking sheet in equally sized rounds. Make sure to leave enough space (approximately an inch) between each choux bun to give room for rise.**

  11. Bake for approximately 30 minutes, rotating the sheet pan halfway. 

For the Coffee Cream

  1. Reduce the coffee until there is approximately 1 tbsp of liquid remaining.

  2. Combine the reduced coffee, cream, and powdered sugar.

  3. Whip to stiff peaks.

  4. Transfer to a piping bad lined with a star tip.

For the Caramel Sauce

  1. Combine the sugar and water in a saucepan over medium high heat.
  2. Heat the mixture until the sugar begins to caramelize. Avoid stirring the mixture. Brush the sides of the pan with water every once in a while to avoid crystallization. 
  3. Once the mixture is a mildly deep amber color, add in the cream and stir until combined. Leave to cool. ***

Assembly

  1. Using a serrated knife, make a horizontal cut across the center of each choux bun
  2. Fill the bottom halves of each bun with generous amounts of coffee cream.****
  3. Place the top halves back of the filled choux buns slightly tilted. 
  4. Drizzle with the caramel sauce. 

* There are two ways to determine whether there is enough egg in the mixture. Run a wet finger through the dough and check for 1) a trough that does not collapse on itself and 2) a peak where the finger leaves the dough.

** If your piped dough has small peaks at the top, use a wet finger to gently pat the peaks down.     This will prevent your buns from burning at the top. 

*** Avoid cooking your caramel for too long. Doing so will cause the sauce to harden too much when cooled, making it impossible to pipe. 

**** Pipe so that the coffee cream is exposed. To do this, pipe cream along the rim of the                       bottom halves of each bun.