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Friday, February 10, 2017

Petit Strawberry Profiteroles

 

When I put these on the table for my family, I felt like a hero. They were all excited, and hands started grabbing immediately. These would be an excellent Valentine's Day sweet. They are basic vanilla choux puffs, strawberry ice cream, and chocolate ganache. You could make them larger, but I enjoyed being able to eat three without feeling ashamed. ;) You could let your ganache cool for a bit before topping the puffs if you want a tidier look, but I really like the messiness of this batch. They look so tempting this way! 

PETIT STRAWBERRY PROFITEROLES 
makes about 24 assembled puffs

Ingredients
Puffs
1/2c whole milk
1/2c water
113g unsalted butter, cubed 
1tbsp sugar
1/2tsp salt
136g all-purpose flour
4 large eggs, room temperature
1/2 vanilla bean 
Ganache
1/2c heavy whipping cream
113g bittersweet or semisweet chocolate chips

Directions
Heat the oven to 425•F. Line two baking sheets with parchment. 

In a 2-quart sauce pot, heat the milk, water, butter, sugar, and salt over a medium-high heat. 

Once boiling, add in the flour and stir for a couple of minutes over medium heat. Keep stirring until the flour is completely incorporated and a dough ball has formed. There should be a thin film of dough left on the pan. 

Turn the dough out in the the bowl of a stand mixer. Give it a few turns with the paddle attachment to spread the dough out a bit. Let sit for 15-20 minutes. 

After the dough has cooled to almost room temperature, mix in the eggs one at a time. Make sure each egg is fully incorporated before adding the next egg. Scrape down the sides often. 

Scrape the seeds from the vanilla bean and mix in to the dough. 

Put dough in to piping bag fitted with a round tip. Pipe small, one inch dollops. Space them about an inch-and-a-half apart. Tap down any points with a wet finger. 

Put them in to the oven and lower the temperature to 375•F. Bake for 20 minutes. Then, rotate the pans, and bake until golden brown, about 10 more minutes. 

Once golden, remove the pans and cool the puffs to room temperature. Once cooled, slice the puffs in half horizontally. 

Ganache
Heat the heavy cream until just simmering. Pour over the chocolate. Let it sit for 5 minutes. 

Gently stir the ganache to combine. Keep stirring until completely smooth and shiny. 

Assembly
Put a heaping tablespoon of ice cream in the bottom of each puff. Top with the top of puff, and spoon a little ganache on top. Repeat, eat. 

 

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