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1
Preheat the oven to 190 degrees Celsius.
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2
For the custard, bring the milk, coffee, brandy, and vanilla pod to a boil in a large pot.
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3
In a bowl, beat the egg yolks with the sugar and flour.
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4
Gradually add the egg mixture to the milk and coffee mixture and cook on a low heat, stirring continuously until thickened. Set aside to cool.
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5
For the icing, dissolve the coffee in the hot water.
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6
Whisk the sugar with the egg white and coffee until soft.
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7
For the pastry, add the water, butter, and a pinch of salt to a boil in another pot..
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8
Add the flour and cook, stirring continuously, until the dough leaves the sides of the pan and forms a ball.
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9
Transfer to a stand mixer bowl and add the eggs, one at a time, and beat using the hook attachment. The mixture should appear light and fluffy; if not, add another egg.
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10
Place the mixture into a pastry bag with a long, smooth nozzle.
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11
On a lined baking sheet, squeeze out small tufts of dough.
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12
Bake in the oven for 15 to 20 minutes.
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13
Remove from the oven and transfer the profiteroles to a cooling rack.
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14
Make a hole at the bottom of each profiterole and fill with cream custard.
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15
Dip the top of each profiterole in the coffee icing.
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16
Allow to drip-dry and sprinkle with cocoa powder or powdered sugar.
