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Prep time: 1.5 hours, Serves 6
Choux Pastry (for the profiterole shells) 1 1/2 sticks butter 1 1/2 cups water 1/4 tsp. salt 1 tsp. sugar 1 1/2 cups flour 6 eggs at room temperature Preheat oven to 425 degrees F. Bring butter, water salt and sugar to a boil in a saucepan. Remove from heat and add the flour and stir vigorously until well blended. Return to heat and stir until mixture forms a "mass" and a light doughy film forms on the bottom of the pot. This will take only a few minutes. Remove from heat and add the eggs one by one, stirring well after each addition. Continue stirring the eggs into the mixture until you reach the proper consistency. The choux should have a glossy sheen and slip off the spoon. Using a pastry bag with a 1-inch tip, pipe a three-inch strip of dough directly onto a parchment-lined baking sheet or a buttered baking sheet. Try to make the puffs as uniform as possible. Smooth the tops of each puff with a pastry brush dipped in beaten egg. Bake for 20 minutes then reduce heat to 375 degrees F and bake for 10 minutes more. Remove puffs from oven and pierce a tiny hole in each one with a sharp knife, allowing the steam to escape. Turn off heat in the oven and put puffs back into warm oven for about 10-15 minutes to dry out. Remove from oven to cool. Crème Patissière 1 cup milk, 2 percent 2 Tbsp. cornstarch 2 egg yolks 1/4 cup sugar 1 tsp. vanilla extract 1 cup heavy cream, whipped In a large saucepan, bring milk just to the boiling point. Set aside. In a bowl, whisk the egg yolks, sugar and vanilla until smooth. Add the cornstarch and milk, whisking continuously. Return mixture to saucepan and cook over medium heat until the pastry begins to thicken - it should coat the back of a spoon. Remove from heat. Transfer pastry cream to a bowl and refrigerate until cool. When cooled, fold in one cup of whipped cream. Cut profiteroles in half lengthwise and with a small spoon fill with the pastry cream. Replace tops and refrigerate until ready to serve. Chocolate Sauce 1/2 cup heavy whipping cream 8 ounces semi-sweet chocolate, chopped (Scharffen Berger, Green and Blacks, Callebaut or Guittaard) Heat cream in a heavy saucepan, just to a simmer. Remove from heat, add chocolate and stir until well blended. Add warm cream to thin if sauce is too thick. Drizzle over filled profiteroles. Mixed Berry Purée 1 package frozen mixed berries, thawed 1/4 cup sugar 1/8 cup orange juice Place ingredients into a saucepan and simmer for about 5 minutes. Puree in a blender or with a stick blender and strain through a sieve using a rubber spatula. Drizzle sauce over filled profiteroles. |
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