Chai Latte Profiteroles

 

1

cup milk

1/2

cup butter, cut into cubes

1/4

teaspoon salt

1

cup Gold Medal® all-purpose flour

4

eggs

1

cup heavy whipping cream, well chilled

2

tablespoons sugar

6

tablespoons chai latte-flavored international instant coffee mix

1/2

cup sugar

2 1/2

tablespoons cornstarch

1

tablespoon unsweetened baking cocoa

1/2

cup water

2

tablespoons butter

1/2

teaspoon vanilla

• 1 Heat oven to 425°F. Line cookie sheet with parchment paper.
• 2 In 2-quart saucepan, heat milk, 1/2 cup butter and the salt until butter is melted. Add flour all at once; stir until mixture comes together, forms a ball and pulls away from side of saucepan. Transfer dough to food processor. Add eggs; process until dough is combined and smooth.
• 3 Using ice cream scoop, place balls of dough on cookie sheet.
• 4 Bake 20 minutes or until golden brown. Turn oven off; let stand in oven 10 minutes longer. Cool completely.
• 5 Meanwhile, beat whipping cream with electric mixer on medium-high speed until slightly thickened. Reduce speed; beat in 2 tablespoons sugar and the chai latte mix. Increase speed; beat mixture until stiff. Cover; refrigerate until ready to use.
• 6 In 2-quart saucepan, stir together 1/2 cup sugar, the cornstarch and cocoa with whisk. Add water; heat to boiling over medium heat. Boil 1 minute. Beat in 2 tablespoons butter. Remove from heat; stir in vanilla. Pour into heatproof jar. Store in refrigerator.
• 7 To serve, cut each cream puff in half. Top bottom halves with chai latte whipped cream. Cover with top halves of cream puffs. Drizzle each with chocolate sauce.