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1
Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
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2
In a medium heavy saucepan, bring the milk, butter, sugar and salt to a boil over high heat.
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3
Once the butter has melted, add the flour all at once stirring to combine.. Reduce the heat to medium-low and stir briskly with a heavy wooden spoon until the paste is smooth and pulls away in a ball from the sides of the pan, 1 to 2 minutes.
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4
Remove from the heat and let cool slightly, 1 to 2 minutes.
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5
Stirring constantly with a heavy wooden spoon, add 2 of the eggs 1 at a time, beating well after the addition of each.
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6
Mix until smooth.
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7
(Alternately, beat in the bowl of a mixer.)
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8
Let the dough cool.
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9
In a small bowl, beat the remaining egg with 1 teaspoon of water to make an egg wash.
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10
Transfer the dough to a pastry bag fitted with a plain tip and pipe out 16 ping pong ball-sized rounds onto the prepared sheet, about 2 inches apart.
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11
(Alternately, spoon onto the baking sheet with a large spoon.)
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12
Lightly brush egg wash on the tops and sides of the dough and bake for 15 minutes.
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13
Reduce the temperature to 375 degrees F and bake until the balls are firm to the touch and hollow inside, about an additional 8 to 10 minutes.
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14
Remove from the oven and let cool completely.
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15
To make the Mocha Pastry Cream, add the semisweet chocolate pieces and espresso powder to the milk-egg yolk mixture in the Vanilla Pastry Cream recipe while it is thickening on the heat, before straining.
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16
Let sit for 2 minutes, then stir to melt the chocolate and incorporate the coffee.
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17
Strain into a clean container and cool completely in the refrigerator before using.
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18
Fill a pastry bag with pastry cream.
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19
With the end of a wooden spoon, poke a hole into the bottom of each pastry round.
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20
Insert the tip of the pastry bag into the hole of each pastry and fill with the cream.
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21
Arrange 4 profiteroles on each of 4 dessert plates.
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22
Drizzle with the chocolate sauce, top with the nuts, and sprinkle with the sugar.
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23
Serve immediately.
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24
2 cups whole milk
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25
1/2 cup sugar
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26
1 vanilla bean, split in 1/2 lengthwise and seeds scraped out
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27
4 large egg yolks
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28
1/4 cup cornstarch, sifted
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29
In a medium, heavy saucepan, combine the milk, sugar, vanilla bean pods and seeds.
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30
Bring to a gentle boil over medium heat, whisking to dissolve the sugar.
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31
Remove from the heat.
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32
In a medium bowl, whisk together the egg yolks and cornstarch until pale yellow, about 2 minutes.
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33
Slowly add 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly until smooth.
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34
Add the egg yolk mixture to the pan of hot milk and whisk to combine.
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35
Return to medium heat and cook, stirring constantly with a heavy wooden spoon until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
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36
Remove from the heat and strain into a clean container.
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37
Discard the vanilla bean or rinse and reserve for another use.
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38
Cover with plastic wrap, pressing down against the surface to prevent a skin from forming.
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39
Refrigerate until well chilled, about 4 hours, before using.
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40
Chocolate Sauce:
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41
3/4 cup heavy cream
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42
1/2 cup sugar
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43
4 tablespoons unsalted butter
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44
4 ounces unsweetened chocolate, chopped
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45
3 tablespoons dark corn syrup
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46
3/4 teaspoon pure vanilla extract
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47
Combine the cream, sugar, and butter in a small saucepan and bring to a simmer.
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48
Remove from the heat.
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49
Add the chocolate, and stir until smooth and melted.
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50
Add the corn syrup and vanilla, and stir until smooth.
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51
Cover to keep warm until ready to serve.
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52
(The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.)
