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Chai Latte Profiteroles

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  • Prep 30 min
  • Total 60 min
  • Servings 8
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Making profiterole is simple, but looks fancy. Flavoured with exotic chai spices and drizzled with chocolate sauce, these cream puffs are impressive.
Created Feb 6, 2012
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Ingredients

  • 1 cup (250 mL) milk
  • 1/2 cup (125 mL) butter, cut into cubes
  • 1/4 tsp (1 mL) salt
  • 1 cup (250 mL) all-purpose flour
  • 4 eggs
  • Chai Latte Whipped Cream
  • 1 cup (250 mL) heavy whipping cream, well chilled
  • 2 tbsp (25 mL) sugar
  • 6 tbsp (90 mL) chai latte-flavoured international instant coffee mix
  • 1/2 cup (125 mL) sugar
  • 2 1/2 tbsp (35 mL) cornstarch
  • 1 tbsp (15 mL) unsweetened baking cocoa
  • 1/2 cup (125 mL) water
  • 2 tbsp (25 mL) butter
  • 1/2 tsp (2 mL) vanilla

Steps

  •  
    1
    Heat oven to 425ºF. Line cookie sheet with parchment paper.
  •  
    2
    In 2-quart saucepan, heat milk, 1/2 cup butter and the salt until butter is melted. Add flour all at once; stir until mixture comes together, forms a ball and pulls away from side of saucepan. Transfer dough to food processor. Add eggs; process until dough is combined and smooth.
  •  
    3
    Using ice cream scoop, place balls of dough on cookie sheet.
  •  
    4
    Bake 20 minutes or until golden brown. Turn oven off; let stand in oven 10 minutes longer. Cool completely.
  •  
    5
    Meanwhile, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons sugar and the chai latte mix. Increase speed; beat mixture until stiff. Cover; refrigerate until ready to use.
  •  
    6
    In 2-quart saucepan, stir together 1/2 cup sugar, the cornstarch and cocoa with whisk. Add water; heat to boiling over medium heat. Boil 1 minute. Beat in 2 tablespoons butter. Remove from heat; stir in vanilla. Pour into heatproof jar. Store in refrigerator.
  •  
    7
    To serve, cut each cream puff in half. Top bottom halves with chai latte whipped cream. Cover with top halves of cream puffs. Drizzle each with chocolate sauce.

Expert Tips

  • Tip 1
    Make Ahead: The profiterole shells can be made in advance. Store in an airtight container for up to 2 days or freeze in freezer plastic bags.
  • Tip 2
    Tip: You can fill profiteroles with flavoured whipped cream or ice cream. They are incredibly versatile.

Nutrition Information

No nutrition information available for this recipe
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