Spring Profiteroles

Prep time: 35 minutes

Cook time: 30 minutes

Yields: 25 1-inch profiteroles

Author: Ireland Lindsay

Ingredients:

For the pâte à choux:

• 1/2 cup whole milk

• 1/2 cup water

• 8 tablespoons (1 stick) unsalted butter, cut into small pieces

• 1 tablespoon sugar

• 1/2 teaspoon salt

• 1 cup all-purpose flour

• 4 medium/small* eggs, room temperature, more if needed

*All flours absorb moisture different depending on their protein content, so you may need to add additional eggs. Med/Small eggs will help control the amount. If you can’t find Med/Small eggs, no sweat Large should work fine.

For the Chantilly:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 tablespoon vanilla bean paste, vanilla extract or one vanilla pod

For the raspberry glaze:

• 1 cup powdered sugar

• 1 tablespoon raspberry preserves, or 1-3 fresh raspberries

• 3 tablespoons milk, more if needed

For the white chocolate ribbons:

• 1 bar white chocolate

FOR THE PÂTE À CHOUX:

START by preheating your oven to 375°F and prepare 2 standard baking sheets with parchment.

IN a heavy bottomed saucepan combine the milk, water, butter, sugar and salt and bring to a rapid simmer. Once all the butter has melted, and everything has been well combined add the flour all at once. Continue stirring over low heat.

THE dough will come together in one large ball and should start to form a skin on the bottom of the pot. Continuing to cook over low heat once it has come together is called “drying” the dough, we’re trying to remove excess moisture, so the profiteroles stay crisp and light.

ONCE your dough has formed a thin film of dough on the bottom of the bowl (2-4 minutes) remove the dough from the pot and add to the bowl of a stand mixer, stir on the lowest setting for 30 seconds to remove any excess heat.

ADD the eggs one at a time, fully combining after each egg. Scrape down the sides as needed. This step is vital to the profiteroles structure so follow as closely as possible.

ONCE all the eggs are combined it should be pliable, yet able to hold its shape. When the paddle attachment is lifted directly up, it should form the classic “V” shape with a distinct point at the end. If your choux does this, it’s done! If not, add one small egg and continue to mix until proper texture is achieved.

TRANSFER to a piping bag and cut 1 inch from the tip. Pipe silver dollar sized amounts 1 inch from one another. Dip your finger in water and dab away any perfections, or optionally top with egg wash.

BAKE for 20 minutes or until are slightly puffed and are starting to take on a little bit of color. After 20 minutes or so, quickly rotate the trays they may deflate a touch, but don’t worry, they will puff again as they continue to bake. Bake for an additional 7 to 10 minutes or just until they start to turn golden-brown. Open one of them and make sure it is not too wet inside. If so, continue to bake. Once they are no longer wet, prop the door open with a wooden spoon and continue to bake for about 5 more minutes. We are continuing to “dry” out the dough so the profiteroles stay crisp and light! After 5 minutes (once they look ready) turn off the oven.

LEAVE the profiteroles in the oven (with the door propped open) till completely cooled.

FOR THE CHANTILLY CREAM:

NOTE: Make just before assembly.

ADD heavy cream, sugar and vanilla extract to the bowl of a stand mixer. Whip until soft peaks form, 3 to 5 minutes. Transfer to piping bag lined with a (Ateco 829) star tip.

 FOR THE RASPBERRY GLAZE:

 COMBINE powdered sugar, raspberry preserves (or fresh raspberries), and milk. Mix till homogenous, add more milk as needed to achieve the proper texture.

FOR THE WHITE CHOCOLATE RIBBONS:

 FLIP the chocolate bar to the flat side and using a flat non-serrated knife center on bar and push away from you.

FOR ASSEMBLY:

TO assemble, use a serrated knife to slice off the top of the profiteroles. Pipe with Chantilly cream, to do this use your wrist to carefully guide the piping into a circle within the center of the cavity stopping once you reach the top. It will make more sense once you’re piping- promise ;)

CROWN your profiteroles with their tops and use a teaspoon measure to drizzle with raspberry glaze. Top with white chocolate ribbons.

STORE in the refrigerator for up to 2 days, or store empty profiteroles covered at room temp and pipe/assemble just before eating. Best eaten day of.

---

Recipe by @IreBakes