Coffee Profiteroles

Directions

1. 1
   Preheat the oven to 190 degrees Celsius.
2. 2
   For the custard, bring the milk, coffee, brandy, and vanilla pod to a boil in a large pot.
3. 3
   In a bowl, beat the egg yolks with the sugar and flour.
4. 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.
5. 5
   For the icing, dissolve the coffee in the hot water.
6. 6
   Whisk the sugar with the egg white and coffee until soft.
7. 7
   For the pastry, add the water, butter, and a pinch of salt to a boil in another pot..
8. 8
   Add the flour and cook, stirring continuously, until the dough leaves the sides of the pan and forms a ball.
9. 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.
10. 10
    Place the mixture into a pastry bag with a long, smooth nozzle.
11. 11
    On a lined baking sheet, squeeze out small tufts of dough.
12. 12
    Bake in the oven for 15 to 20 minutes.
13. 13
    Remove from the oven and transfer the profiteroles to a cooling rack.
14. 14
    Make a hole at the bottom of each profiterole and fill with cream custard.
15. 15
    Dip the top of each profiterole in the coffee icing.
16. 16
    Allow to drip-dry and sprinkle with cocoa powder or powdered sugar.