CHOCOLATE CHIP & CARAMEL FRAPPUCCINO PROFITEROLES (CREAM PUFFS)

CHOCOLATE CHIP & CARAMEL FRAPPUCCINO PROFITEROLES (CREAM PUFFS)

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Step 1: COFFEE PROFITEROLES

240ml Water

113g Unsalted Butter

1tbsp Instant Coffee

160g Plain Flour

2tsp Caster Sugar

1/4tsp Salt

4 Large Eggs

60g Chocolate Chunks (Chips)

Begin by mixing the flour, sugar and salt together in a bowl. Bring the water and butter to a boil in a saucepan. Once the mixture reaches boiling point, add the instant coffee and reduce the heat. Next, add in the flour mixture and stir vigorously until the batter comes together. Place the batter in a bowl and leave to cool for 5 minutes. Slowly add in the eggs one at a time, stirring the batter after each addition. Finish by adding in the chocolate chunks (chips). Pipe the profiteroles on a baking tray lined with parchment paper. Flatten the tips of the profiteroles with a bit of water before baking at 220 degrees C / 428 degree F for 10 minutes. After 10 minutes reduce the heat and bake at 180 degrees C / 356 degrees F for another 10 - 15 minutes. Once baked, leave to profiteroles in the oven with the door open to dry out.

Step 2: COFFEE FLAVOURED WHIPPED CREAM

500ml Whipping Cream

1tbsp Instant Coffee

3tbsp Water (Boiling)

4tbsp Icing Sugar

Add the instant coffee to the boiling water and leave to cool completely. Next, add all the ingredients to a stand mixer and whip on a medium - high speed until soft peaks form. Poke a hole into the bottom of the profiteroles and pipe the whipped cream into the cavity.

Step 3: TOPPINGS

Caramel Sauce

Melted Chocolate: 200g Milk Chocolate, 100g Dark Chocolate & 1tbsp Butter

Coffee Flavoured Whipped Cream (See Previous Step)

Chocolate Chunks (Or Chips)

Chocolate Shavings

Stack the profiteroles on a plate and pour the caramel and chocolate sauce on top. Pipe the coffee flavoured whipped cream on top of the profiteroles and finish with the chocolate chunk (chips) and shavings.