Chocolate Cinnamon Profiteroles with a Wee Bit of Irish

By • February 15, 2012 8 Comments

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Author Notes: I love profiteroles any which way.. this time I added cinnamon, chocolate and a little Irish Cream to the mix. The chocolate sauce is David Lebovitz's "The Best Chocolate Sauce" with the addition of cinnamon and Irish Cream and the filling is whipping cream and mascarpone with chocolate, Irish Cream and cinnamon. The chocolate sauce makes much much more than you'll need but is great on ice cream or stirred into milk for hot chocolate and will keep in the fridge for more than a week. inpatskitchen

Makes 12 profiteroles

For the chocolate sauce

  • 1 cup water
  • 1/2 cup sugar
  • 1/2 cup light corn syrup
  • 3/4 cup unsweetened cocoa powder
  • 2 ounces finely chopped semi sweet chocolate
  • 1/4 teaspoon cinnamon
  • 1/4 cup Irish Cream
  1. In a medium sauce pan combine the water, sugar, corn syrup and cocoa powder. Stir and bring the mixture up to boiling. Take off the heat and stir in the semi sweet chocolate until melted. Stir in the cinnamon and Irish Cream. Let stand for an hour or two to thicken.

For the Profiteroles and Filling

  • 1/2 cup water
  • 3 tablespoons butter
  • 4 tablespoons sugar, divided
  • 5 tablespoons Irish Cream, divided
  • 1/2 cup flour
  • 2 room temperature eggs
  • 4 ounces mascarpone cheese
  • 1 cup whipping cream
  • 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon cinnamon
  1. Place the water, butter and sugar in a medium sauce pan and bring up to a boil. Stir in 2 tablespoons of the Irish Cream and then the flour and begin beating with a wooden spoon until the flour is incorporated and pulls away from the sides of the pan.
  2. Remove the pan from the heat and let rest for a couple of minutes. With the wooden spoon beat in the first egg until fully incorporated and then the second egg. This may take a few minutes.
  3. Drop 12 spoonfuls (coffee spoons) of the choux onto a parchment or Silpat lined baking sheet about 2 inches apart. bake in a preheated 400F oven for 20 to 25 minutes. Turn off the oven and leaving the door ajar, let the puffs cool down and dry out a bit for about 10 minutes.
  4. For the filling stir together the whipping cream, 3/4 teaspoon cinnamon, 2 tablespoons cocoa and 3 tablespoons sugar.
  5. With an electric mixer or an electric whip, whip the mascarpone and 3 tablespoons of the Irish Cream. Add the whipping cream mixture and whip until fluffy.
  6. Cut each puff in half, fill with some of the whipped cream mixture and drizzle with a little of the chocolate sauce.

More Great Recipes: Chocolate|Desserts

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