Choc 'n' Spice Profiteroles
Semisweet chocolate, broken
Light corn syrup
Preheat oven to 400'F. (205'C.). Lightly grease several baking sheets.
Sift flour and 1/2 teaspoon of cinnamon onto waxed paper. Pour water
into a saucepan. Add 3-1/2 tablespoons butter and heat gently until
butter melts. Do not allow water to boil before butter melts. Rapidly
bring to a boil, remove form heat and add flour all at once. Using a
wooden spoon, stir quickly to form a smooth mixture. Return pan to
medium heat a few seconds and beat well until dough forms a smooth
ball and leaves sides of pan clean.
Remove from heat and cool slightly. Gradually add eggs, a little at a
time, beating well after each addition to form a smooth shiny dough.
Transfer dough to a pastry bag fitted with a 3/4" plain tube. Pipe 24
small balls onto greased baking sheets.
Bake in preheated oven 20 minutes, then reduce oven temperature to
350'F. (175'C.) and continnue cooking 15-20 minutes longer or until
well risen, crisp and sound hollow when tapped on bottoms. Make a
slit in side of each pastry to allow steam to escape. Cool on a wire
Whip cream, powdered sugar and coffee flavoring until thick. Spoon
into a pastry bag fitted with a small star tube. Pipe cream into
pastry or use a teaspoon to fill pastry with cream. Arrange
profiteroles in a pyramid-shape on a serving dish.
Melt chocolate and remaining butter in a heatproof bowl set over a
pan of gently simmering water. Stir in Tia Maria and corn syrup and
continue stirring until sauce is smooth and coats back of a spoon.
Spoon chocolate sauce over profiteroles and let stand a few minutes.
Mix remaining 1/2 teaspoon of cinnamon with superfine sugar and
sprinkle over profiteroles.
NOTE: Profiteroles are at their best served 2 hours after assembling
when they have softened slightly.