Spring Entertaining: Cinnamon-Mocha Profiteroles

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Cinnamon-Mocha Profiteroles

Cinnamon-Mocha Profiteroles are one of the most simple elevated desserts to serve guests when entertaining. The Pâte à Choux may be piped & baked early in the day then filled with ice cream at a moments notice. They’re quite versatile as well. Try them with pistachio, caramel or vanilla bean ice cream & offer a lovely trio of tastes to enjoy. Learn how to make a dessert classic in your very own kitchen.

How To Make Cinnamon-Mocha Profiteroles By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques. Spring Entertaining Southern Entertaining Cooking & Baking Tutorials Game Day Entertaining Modern Southern Socials Pastry Chef Birmingham Alabama Cinnamon-Chocolate Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques. Profiteroles Pate A Choux Heirloom Demitasse Spoons By Rebecca Gordon Editor-In Chief Buttermilk Lipstick The Pate A Choux Pastry Collection By Rebecca Gordon Editor-In-Chief Publisher Buttermilk Lipstick Instructional Culinary Magazine How To Make Miniature Cream Puffs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Rebecca Gordon's Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef TV Cooking Personality Game Day Entertaining Southern Hostess Southern Entertaining Spring Entertaining Spring Party MenuGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickCinnamon-Mocha Profiteroles
makes 5 dozen

1/2 cup whole milk
1/2 cup water
1/2 cup butter
3/4 tsp kosher salt
1 1/2 cups all purpose flour
4 eggs, room temperature
Premium coffee ice cream
Cinnamon-Chocolate Sauce

Combine the milk, the water, the butter & the salt in a 3 1/2 quart saucepan. Bring to a rolling boil over Medium-High heat. The bubbles should be all over the surface. Add all of the flour at once. Stir vigorously using a wooden spoon until incorporated. Cook 2 minutes, stirring constantly. A crust will form on the bottom of the pan. Remove the pot from the heat. Transfer the mixture to the bowl of a heavy duty stand mixer. Blend the dough with a paddle attachment on Low speed 30 seconds to release a good bit of the steam then begin adding the eggs one at a time. Allow each egg to be completely blended into the mixture before adding the next. The mixture will break apart but will come together once the last egg has been incorporated. Increase the speed to Medium-Low & mix until the mixture is smooth & holds its shape along the bowl sides when the mixer is off. Scrape down the bowl sides using a rubber spatula. Transfer the choux paste to a piping bag fit with a 3/8-inch plain tip.

Preheat the oven to 400 degrees. Pipe 1-inch mounds of choux paste approximately 3/4-inches high on parchment paper-lined half sheet pans spacing 1 1/2-inches apart. Dampen your finger with water & lightly press any tips flat. Bake 18 to 20 minutes or until golden brown. Cool 1 hour. Slice the shells in half lengthwise using a serrated utility knife. Store in an air tight container. Fill with coffee ice cream & drizzle with Cinnamon-Chocolate Sauce just before serving.

How To Make Cinnamon-Chocolate Sauce By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques. Profiteroles Pate A Choux Heirloom Demitasse Spoons By Rebecca Gordon Editor-In Chief Buttermilk Lipstick The Pate A Choux Pastry Collection By Rebecca Gordon Editor-In-Chief Publisher Buttermilk Lipstick Instructional Culinary Magazine How To Make Miniature Cream Puffs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Rebecca Gordon's Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef TV Cooking Personality Game Day Entertaining Southern Hostess Southern Entertaining Spring Entertaining Spring Party Menu Birmingham AlabamaGame-Day-Entertaining-Buttermilk-Lipstick-Tailgating-Rebecca-Gordon-ButtermilkLipstick-RebeccaGordon-Gameday-Entertaining-Tailgating-Recipes-Tailgate-Party-Football-Party-Tailgating-Dips-Tailgating-Appetizers-Tailgate-Dips-Tailgate-Appetizers-Southern-Entertaining-Southern-Hostess-Buttermilk-LipstickCinnamon-Chocolate Sauce
makes 1/2 cup

If a thicker sauce is desired, prepare with 1/3 cup chocolate.

1/4 cup bittersweet chocolate morsels
1/4 cup heavy whipping cream
A pinch of ground cinnamon

Microwave the chocolate morsels & the cream in a small glass bowl on High 30 seconds or until melted. Whisk until smooth. Stir in a smidgen of cinnamon.

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FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

How To Make Perfect
 Pâte à Choux Shells For Profiteroles

Craftsmanship is always an important part of making any item look it’s best. Once the mounds of Pâte à Choux paste have been piped, tidy them up with this pointer. For additional photos that detail preparing the shells, be sure to follow the link.

How To Make Miniature Cream Puffs By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary Entertaining Techniques Rebecca Gordon's Buttermilk Lipstick Digital Culinary Instructional Magazine Cooking & Baking Tutorials Modern Southern Socials Game Day Entertaining Pastry Chef TV Cooking Personality Game Day Entertaining Southern Hostess Southern Entertaining Spring Entertaining Spring Party Menu Birmingham Alabamarebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstick

The Technique

A simple solution to give the puffs a rounded look may be achieved by dampening your finger with water & lightly press any tips flat. This will prevent any excessive browning & ensure a beautiful finish to these irresistible nibbles.

The Tune
“Black Coffee” Julie London
httpa://www.youtube.com/watch?v=iFN_Iu_PD-g

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About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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