HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Cakes and Tortes Choc 'n' Spice Recipe Rating: N/A Printer Friendly Recipe submitted by cynthiaw Ingredients   (view qty in metric system instead) 1/2 cup all-purpose flour 2 tablespoon all-purpose flour 1 teaspoon ground cinnamon 2/3 cup water 1/4 cup butter, diced 1 1/2 teaspoon butter, diced 2 eggs, beaten 1 1/4 cup whipping cream 1 tablespoon powdered sugar 2 teaspoon coffee flavoring 4 oz semisweet chocolate, broken in piec; es 2 tablespoon tia maria 2 tablespoon light corn syrup 2 teaspoon superfine sugar Directions 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 rack. 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 Related Recipes •   Old Fashioned Crab Cakes •   Potato-Onion Cakes •   Silver Dollar Crab Cakes •   Molten Chocolate Cabernet Cakes •   Old Fashioned Chocolate Cake •   Crab Cakes with Creamy Vodka- Chili Sauce •   Shrimp Cakes Boston Style •   Sticky Toffee Pudding Cakes •   Crab Cakes •   Old Fashioned Cod Cakes •   Mediterranean Style Crab Cakes •   Crab Cakes with Creamy Garlic Chili Sauce •   Individual Warm Banana Cakes •   Individual Hot Chocolate Cakes •   New England Style Cod Cakes •   Quick Pumpkin Ice Cream •   Mini Pineapple Upside Down Cakes •   Sallie's Simple Chocolate Peanut Butter Cake •   Pickled Shrimp •   Halloween Jack O' Lantern Buttermilk Spice Cake View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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