White and black coffee profiterole. Its origin is likely traced back to the court of Catherine de Medici, particularly to her cook, a certain Popelini, who created this dessert, whose fame, however, only spread in the 17th century. In Florence, the dessert is called “bongo,” indicating a possibly different origin from the French one. I was a teenager, and at my grandmother Maria’s Miralago pastry shop, the Sicilian version of the Profiterole was made: the black and white, which could be coffee and chocolate filled with cream.
Thought just for you:
- Difficulty: Medium
- Cost: Very Affordable
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 10
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Sicily
- Seasonality: All Seasons
- Energy 656.89 (Kcal)
- Carbohydrates 47.17 (g) of which sugars 34.82 (g)
- Proteins 7.39 (g)
- Fat 49.42 (g) of which saturated 6.41 (g)of which unsaturated 4.15 (g)
- Fibers 2.40 (g)
- Sodium 114.60 (mg)
Indicative values for a portion of 6 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for White and Black Coffee Profiterole
- 7/8 cup water
- 1 1/4 cup All-purpose flour
- 1/2 cup Butter
- to taste Salt
- 5 eggs
- 4 1/4 cup fresh liquid cream
- 1 1/2 cup Sugar
- 2 packets Vanillin
- 4 coffee (cold espresso)
- 1 tbsp coffee powder
White and Black Coffee Profiterole
Tools
- Electric Whisk
- Piping Bag
- Pot
- Knife
- Spoon large
Preparation of White and Black Coffee Profiterole
White and black coffee profiterole in a saucepan, put the water, butter, and salt and bring to a boil, add all the flour, lower the heat, and stir vigorously
This will yield a smooth and creamy dough. Let it cool.
At this point, it is important to add the eggs one at a time, do not add another egg until the first is well mixed and incorporated. Mix the dough well until you get a smooth cream.
Meanwhile on a baking sheet, spray some butter or use parchment paper. Put the dough in a piping bag and start making the cream puffs.
Place in a preheated oven at 400°F for 25 minutes, then lower to 350°F for another 5 minutes. Take them out and let them cool.
Meanwhile, move the cream from the fridge to the freezer for 15 minutes. Add the sugar and vanillin and whip with the whisk or stand mixer.
Divide the cream, use 3/4 to fill the cream puffs.
Fill all the cream puffs and place them in a large bowl.
Put the remaining cream in a very large bowl, add the bitter, cold coffee, and mix gently. Throw in the cream puffs and gently mix everything with your hands.
On a large enough cake plate, place all the cream puffs one by one, forming a mountain. If you have any cream left, pour it over. Finish with the coffee powder. Enjoy
and even in a Christmas version.
storage
White and black coffee profiterole can be stored in the fridge for up to 2 days. It is not advisable to freeze it.
