COFFEE PROFITEROLES

Preparation Method :

• Preheat the oven to 220°C/425°F/ Gas 7. Sift the flour and salt on to a piece of greaseproof paper.
• Cut the butter into small pieces and place in a pan with the freshly brewed coffee. Bring to a rolling boil, then remove from the heat and shoot in the sifted flour.
• Beat hard until the mixture leaves the side of the pan, forming a ball of thick paste. Leave to cool for 5 minutes.
• Gradually add the eggs, beating well between each addition, until the mixture forms a stiff dropping consistency. Spoon the mixture into a piping bag fitted with a plain nozzle.
• Pipe 24 small buns on to a dampened baking sheet, leaving plenty of room between each. Bake for 20 minutes, until well risen and crisp.
• Remove the buns from the oven and pierce the side of each one with a sharp knife to let out the steam.
• To make the sauce, put the sugar and water in a heavy- based pan, and heat gently until the sugar has completely dissolved. Bring to the boil and simmer for 3 minutes.
• Remove the pan from the heat, and add the white chocolate and butter, stirring constantly until smooth. Stir in the double cream and liqueur.
• To assemble the profiteroles, whip the cream until it forms soft peaks. Spoon into a piping bag and fill the choux buns through the slits in their sides.
• Arrange on individual plates and pour over a little of the sauce, either warm or at room temperature. Serve the remaining sauce separately in a jug.