MOREISH MOCHA PROFITEROLES

Preparation Method :

• Sift the flour into a bowl and stir in the salt. Put the butter and cold water into a pan, bring to a boil, then take off the heat.
• Tip in the flour and salt and stir to form a smooth paste. Now beat the mixture until it starts to come away from the sides of the pan, then tip onto a plate and leave to cool.
• Preheat the oven to 200°C. Return the paste to the pan, then gradually beat in the eggs, mixing well.
• Transfer the mix to a piping bag and pipe walnut-sized balls onto a baking sheet, then bake for 20 minutes until golden.
• Remove from the oven, reduce the temperature to 160°C, turn the profiteroles upside down, then bake for 10 minutes to dry out.
• Poke a small hole in the base for the filling and leave to cool on a wire rack.
• To make the filling, mix the custard powder and sugar with a splash of milk until you have a smooth paste.
• Heat the remaining milk, then stir into the paste. Pour the mixture into a pan and bring to the boil, stirring. Cook for 5 minutes until you have a thick custard.
• Stir in the coffee, then leave to cool. Softly whip the cream, sift in the icing sugar and mix, then fold into the custard.
• Pipe the cream into each choux puff. Assemble the puffs on a cake stand or on any serving plate.
• For the sauce, melt the chocolate and butter with the coffee in a bowl in the microwave for 2 minutes.
• Pour in the liqueur, mix well, then pour over the filled choux puffs before serving.