Cinnamon and espresso profiteroles with fudge sauce

Also called choux a la crème or cream puffs, profiteroles are basically choux pastry balls filled with crème patissiere, whipped cream or, as in these, ice-cream. These profiteroles, a heavenly combination of cinnamon, coffee and chocolate, are just a little bit addictive!

Credit: Alan Benson

• serves

  10

• prep

  20 minutes

• cook

  40 minutes

• difficulty

  Mid

Ingredients

• 1 quantity basic choux pastry
• 2 tsp caster sugar
• 2 tsp ground cinnamon
• 1 egg, lightly whisked, to glaze
• 1 litre homemade or bought espresso or coffee ice-cream, to serve

Fudge sauce

• 200 g good quality dark chocolate (70% cocoa works well), chopped
• 125 ml (½ cup) pouring cream
• 2 tbsp golden syrup
• 1 tsp natural vanilla essence or extract
• ¼ tsp salt

Cooling time 30 minutes

Allow an extra 20 minutes for making the basic choux pastry.

Instructions

Preheat oven to 200°C. Line 2 large oven trays with non-stick baking paper.

Use a wooden spoon to beat the sugar and cinnamon into the warm prepared choux pastry until well combined.

Spoon 30 heaped teaspoonfuls of the choux pastry onto the lined trays about 2 cm apart to allow for spreading. Use a damp fingertip to smooth any peaks. Sprinkle the trays with a little water.

Bake in preheated oven for 20 minutes or until well puffed and golden. Reduce the oven to 180°C and bake for a further 20 minutes. Turn off the oven and leave the puffs to cool in the oven for at least 30 minutes to dry. Remove from the oven and set aside to cool completely.

Meanwhile, to make the fudge sauce, combine all the ingredients in a small saucepan and stir over low heat until the chocolate melts and the sauce is smooth. Set aside and keep warm.

To serve, cut each of the cinnamon choux puffs in half and fill each with small scoop of ice-cream. Place three on each serving plate and spoon over the warm chocolate fudge sauce. Serve immediately.

Baker’s tips

• The cinnamon choux puffs can be made up to 3 days ahead of serving. Store in an airtight container at room temperature. Refresh by placing on an oven tray and reheating in an oven preheated to 180°C for 10 minutes. Cool, assemble and serve.

• The chocolate fudge sauce can be made up to 1 week ahead of serving. Keep in an airtight jar or container in the fridge. Reheat in a small saucepan over a low heat, stirring occasionally, until smooth and heated through.

Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.

Photography by Alan Benson. Styling by Sarah O’Brien. Food preparation by Kerry Ray.

For more recipes, view our online column, Bakeproof: Choux pastry.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.