Cardamom Coffee Caramel Cream Profiteroles with Dark Chocolate Drizzle

1. Prepare the Pastry Puffs

Start by combining the water, unsalted butter, and kosher salt in a medium saucepan. Bring this mixture to a boil over high heat. As soon as the water begins to boil and the butter is melted, add the all-purpose flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan. This should take about a minute. Continue to cook the dough, stirring constantly, for another minute or two to dry it out slightly.

2. Cool and Add Eggs

Remove the pan from the heat and allow it to cool for a couple of minutes. Begin stirring in the large eggs, one at a time, making sure each egg is fully incorporated before adding the next. The dough will look slippery and curdled at first, but keep mixing until it becomes smooth and glossy.

3. Bake the Pastry Puffs

Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper. Using small spoons, drop mounds of dough onto the prepared baking sheets. Each mound should be about the size of an unshelled walnut. Use dampened fingertips to smooth the tops of the mounds to ensure even puffing. Place the trays in the oven and immediately reduce the temperature to 375°F (190°C). Bake for 18-25 minutes, or until the puffs are a deep golden brown. Once baked, cool them on a wire rack and poke a small hole in the side of each puff to release steam and prevent sogginess.

4. Prepare the Caramel Cream Filling

To make the caramel cream filling, start by combining the granulated sugar and water in a small heavy saucepan over medium heat. Cook without stirring for about 4-6 minutes, until the sugar turns a deep amber color. You’ll know it’s ready when it has a fragrant caramel smell and you see tiny wisps of smoke. Immediately add 1 cup of the heavy cream to the caramel. Be careful, as the mixture will bubble up and steam. Stir until the caramel dissolves completely into the cream. Add the instant espresso powder and ground cardamom, stirring to combine.

5. Temper the Eggs and Thicken Mixture

In a separate bowl, whisk together the egg yolks, the remaining 1/2 cup of heavy cream, and the all-purpose flour until smooth. Gradually pour the hot caramel mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens to a pudding-like consistency. Remove from heat and strain through a fine sieve into a clean bowl to remove any lumps. Cover the surface with plastic wrap and chill until cold.

6. Assemble and Serve

Once the puffs and filling are ready, slice each puff in half horizontally. Fill the bottom halves with a generous spoonful of the caramel cream, then replace the tops. Drizzle each filled profiterole with rich dark chocolate sauce just before serving.