Coffee & Walnut Profiteroles #AD - In The Kitchen With Kate

Hey Guys, today I'm showing you how to make my Coffee & Walnut Profiteroles using Flora's Walnut spread. I want to thank Flora for sponsoring this video. Check out the spreads here...
See below for full recipe
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Recipe:
125ml water
125ml whole milk
110g Flora Dairy Free Walnut spread
Pinch of salt
1 tsp caster sugar
150g plain flour
4 medium eggs
Filling:
250g mascarpone cheese
250ml double cream
1-2tbsp espresso, pre-made
50g caster sugar
To top:
100g milk chocolate
100ml double cream
up to 1tbsp espresso
crushed walnut pieces
Equipment:
2 piping bags
1 small round tip
1 round tip
Instructions:
1.For the choux pastry, add the water, milk, Flora Walnut spread, salt and caster sugar into a pan over medium heat. Stir until the spread has melted.
2.Once melted bring to a boil. As soon as it reaches boiling, quickly add in the flour and stir until the mixture comes together into a ball and everything has come away from the sides. I like to sift my flour onto a piece of baking paper with a fold crease. This makes it easier to pour in quickly.
3.Pour mixture into a bowl and leave for around 5-10 minutes to cool.
4.Beat in the 4 eggs one at a time until the mixture is smooth. Spoon into a piping bag fitted with a round nozzle.
5.Pipe small dollops of the mixture onto a baking tray lined with baking paper and use a wet finger to press down any dough sticking up.
6.Place into a preheated oven at 200ºC for 15-20 minutes. Once baked pierce a hole into the bottom of each profiterole and leave on a rack to cool.
7.For the coffee filling, beat together the mascarpone cheese, caster sugar and double cream until thickened. Stir in the espresso until evenly combined. Spoon into a piping bag fitted with a small nozzle and fill each profiterole with desired amount of filling.
8.For the chocolate sauce, add cream, chocolate and espresso into a small sauce pan and stir over a medium low heat until the chocolate has melted. To serve, pour chocolate sauce over the profiteroles and sprinkle over some crushed walnuts. Enjoy :D
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