INGREDIENTS

INSTRUCTIONS

Preheat oven to 400'F. (205'C.). Lightly grease several baking sheets.
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 over profiteroles.
NOTE: Profiteroles are at their best served 2 hours after assembling when
they have softened slightly.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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