Tuesday, September 17, 2013
TWD Espresso Profiteroles
The first time I made profiteroles was several years ago for Paul's birthday dinner. I used a David Lebovitz recipe and made cinnamon ice cream, hot fudge sauce, and candied almonds ahead of time. On the day of the party all I had to do was make the puffs (is profiterole the name of the puff or the name of the dessert as a whole?). I must have made them three times before they turned out. The first time I didn't cook enough of the liquid out before adding the eggs. The second time I was impatient and used eggs straight from the refrigerator. I'm reasonably sure I cried. Paul kept trying to console me and telling me he was sure the runny blobs I was trying to spoon on my baking sheet would taste fine, but I knew they were wrong. The third time I waited until the eggs were at room temperature and cooked more of the liquid out before adding them. They still didn't look like much on the baking sheet and I stood anxiously watching them while they baked in the oven, but miraculously they rose into lovely golden puffs. Our friends loved the dessert, which made me particularly happy because I had broken my usual rule and made profiteroles for friends who are actually French.
After my first profiterole experience I had high hopes for this recipe. I love the cinnamon and chocolate combination (if you ever have extra time, money, and calories on your hands go make this) and am a sucker for anything with coffee (unfortunately decaf these days). Unfortunately, these were kind of disappointing. The chocolate sauce and ice cream were okay, but I liked David Lebovitz's recipes better for both of them. The puffs were good, but neither Paul nor I could taste the coffee at all, and I brewed an extremely strong pot of coffee. I'm going to try a plain puff tonight--I think the chocolate sauce might have over-powered the coffee flavor--but I don't think the brewed coffee and beans added much other than a pretty look. Oh well. These weren't bad, but from now on I'm sticking to David's recipe.