Recipes for Christmas Baking - Kahlua Custard Profiterole

Recipes for Christmas Baking - Kahlua Custard Profiterole

One of our favourite recipes for Christmas Baking is Kahlua Custard Profiterole. It is an interesting twist on an already incredible tasting desert that will make you want to prepare it again.

Ingredients

Kahlúa custard filling

  • 250ml thickened cream
  • 250ml regular milk
  • 80ml (⅓ cup) Kahlúa
  • 6 egg yolks
  • 60g brown sugar
  • 4 tablespoon corn flour
  • 1 teaspoon vanilla bean paste
  • 40 ml regular cream

Profiterole

  • 60ml Coconut Oil
  • 120ml water
  • 100g plain flour
  • 200g Cooking Chocolate (Milk Chocolate or Dark)
  • 4 eggs
  • Sprinkles for decoration

Preparation

Kahlúa custard filling

  1. Combine cream, milk, Kahlúa and vanilla bean paste in a saucepan. Bring to boil over medium heat. Remove from stove.
  2. In a bowl whisk together egg yolks, castor sugar and corn flour. Slowly add cream, whisking continuously, until thoroughly combined.
  3. Pour mix back into the saucepan and return to a low heat.
  4. Stir continuously until the custard thickens and coats the back of the spoon.
  5. Remove from heat, set aside to cool. Cover with cling film and put in the fridge until ready to use.

Profiterole

  1. Preheat oven to 220°C (fan forced 200°C).
  2. Lightly grease and line 2 baking trays with baking paper.
  3. Combine water and the coconut oil in a medium-sized saucepan and bring to the boil. Reduce heat to low, add flour and stir to combine, stirring continuously for 3 to 5 minutes until mixture leaves sides of the pan and forms a mass.
  4. Remove from heat and set aside for 5 minutes.
  5. Using an electric mixer add eggs in one at a time, beating well between each addition on medium speed. The mix should be stiff and glossy and hold up on the tip of a spoon.
  6. Using a tablespoon, spoon make 18 walnut sized balls on the tray spacing at least 5cm apart. 
  7. Bake for 10 minutes, rotate trays, and reduce heat to 200°C/180°C.
  8. Continue baking profiterole for a further 10 minutes, until brown and springy to the touch.
  9. Set aside on the tray for 5 –10 minutes. Then turn onto a wire rack to cool completely

Assembly

  1. Add the Kahlúa custard to the piping bag fitted using a 5mm nozzle.
  2. Make a small hole in the bottom of the profiterole with a sharp knife and fill the custard in.
  3. Melt the milk chocolate and add in pouring cream in batches and mix thoroughly until smooth.
  4. Separately melt the white chocolate.
  5. Spoon the milk chocolate mix over the profiterole. Allow milk chocolate mix to set before decorating
  6. Decorate with sprinkles