Recipe - Choc N Spice Profiteroles

One half cup Allpurpose flour
2 tablespoon Allpurpose flour
1 teaspoon Ground cinnamon
2/3 cup Water
One fourth cup Butter, minced
1 One half teaspoon Butter, minced
2 Eggs, beaten
1 One fourth cup Whipping cream
1 tablespoon Powdered sugar
2 teaspoon Coffee flavoring
4 ounce Semisweet chocolate, broken
in pieces
2 tablespoon Tia Maria
2 tablespoon Light corn syrup
2 teaspoon Superfine sugar

Preheat oven to 400'F. (205'C.). Lightly grease several baking sheets.

Sift flour and One half teaspoon of cinnamon onto waxed paper. Pour water into a
saucepan. Add 3One half 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 1520 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 pyramidshape
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