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Profiteroles filled with Mocha Pastry Cream (Emeril Lagasse) Recipe

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Profiteroles filled with Mocha Pastry Cream (Emeril Lagasse)
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Ingredients
12
Count
Nutrition
406
Calories
Total time
92
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. In a medium heavy saucepan, bring the milk, butter, sugar and salt to a boil over high heat. Once the butter has melted, add the flour all at once stirring to combine.. Reduce the heat to medium-low and stir briskly with a heavy wooden spoon until the paste is smooth and pulls away in a ball from the sides of the pan, 1 to 2 minutes.
  3. Remove from the heat and let cool slightly, 1 to 2 minutes. Stirring constantly with a heavy wooden spoon, add 2 of the eggs 1 at a time, beating well after the addition of each. Mix until smooth. (Alternately, beat in the bowl of a mixer.) Let the dough cool.
  4. In a small bowl, beat the remaining egg with 1 teaspoon of water to make an egg wash.
  5. Transfer the dough to a pastry bag fitted with a plain tip and pipe out 16 ping pong ball-sized rounds onto the prepared sheet, about 2 inches apart. (Alternately, spoon onto the baking sheet with a large spoon.) Lightly brush egg wash on the tops and sides of the dough and bake for 15 minutes. Reduce the temperature to 375 degrees F and bake until the balls are firm to the touch and hollow inside, about an additional 8 to 10 minutes. Remove from the oven and let cool completely.
  6. To make the Mocha Pastry Cream, add the semisweet chocolate pieces and espresso powder to the milk-egg yolk mixture in the Vanilla Pastry Cream recipe while it is thickening on the heat, before straining. Let sit for 2 minutes, then stir to melt the chocolate and incorporate the coffee. Strain into a clean container and cool completely in the refrigerator before using.
  7. Fill a pastry bag with pastry cream. With the end of a wooden spoon, poke a hole into the bottom of each pastry round. Insert the tip of the pastry bag into the hole of each pastry and fill with the cream.
  8. Arrange 4 profiteroles on each of 4 dessert plates. Drizzle with the chocolate sauce, top with the nuts, and sprinkle with the sugar. Serve immediately.
  9. Vanilla Pastry Cream:
  10. 2 cups whole milk
  11. 1/2 cup sugar
  12. 1 vanilla bean, split in 1/2 lengthwise and seeds scraped out
  13. 4 large egg yolks
  14. 1/4 cup cornstarch, sifted
  15. In a medium, heavy saucepan, combine the milk, sugar, vanilla bean pods and seeds. Bring to a gentle boil over medium heat, whisking to dissolve the sugar. Remove from the heat.
  16. In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes. Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth. Add the egg yolk mixture to the pan of hot milk and whisk to combine. Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
  17. Remove from the heat and strain into a clean container. Discard the vanilla bean or rinse and reserve for another use. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Refrigerate until well chilled, about 4 hours, before using.
  18. Chocolate Sauce:
  19. 3/4 cup heavy cream
  20. 1/2 cup sugar
  21. 4 tablespoons unsalted butter
  22. 4 ounces unsweetened chocolate, chopped
  23. 3 tablespoons dark corn syrup
  24. 3/4 teaspoon pure vanilla extract
  25. Combine the cream, sugar, and butter in a small saucepan and bring to a simmer. Remove from the heat. Add the chocolate, and stir until smooth and melted. Add the corn syrup and vanilla, and stir until smooth. Cover to keep warm until ready to serve.
  26. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 406.16 Kcal (1701 kJ)
Calories from fat 263.4 Kcal
% Daily Value*
Total Fat 29.27g 45%
Cholesterol 170.64mg 57%
Sodium 98.3mg 4%
Potassium 299.5mg 6%
Total Carbs 28.45g 9%
Sugars 12.19g 49%
Dietary Fiber 3.13g 13%
Protein 11.87g 24%
Vitamin A 0.1mg 5%
Iron 1.9mg 10%
Calcium 111.6mg 11%
Amount Per 100 g
Calories 290.5 Kcal (1216 kJ)
Calories from fat 188.4 Kcal
% Daily Value*
Total Fat 20.93g 45%
Cholesterol 122.05mg 57%
Sodium 70.31mg 4%
Potassium 214.22mg 6%
Total Carbs 20.35g 9%
Sugars 8.72g 49%
Dietary Fiber 2.24g 13%
Protein 8.49g 24%
Vitamin A 0.1mg 5%
Iron 1.3mg 10%
Calcium 79.8mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.9
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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