Archive | September, 2015

Raspberry Profiteroles

17 Sep

September 17th, 2015

When I posted a picture of these pre-baked profiteroles on my Instagram feed, I got a few questions asking what exactly are profiteroles? Many people know them as cream puffs, a French choux pastry, slightly crispy on the outside with a hollow inside typically filled with some type of cream, custard, or ice cream. The more well-known counterpart are eclairs, which uses the same choux dough, but are piped in an oblong shape.

Instead of filling these profiteroles with whipped cream, custard or ice cream, I used leftover raspberry mousse that I had when I made these raspberry mousse cups. Since choux dough isn’t really sweet, I finished them off with a bit of sweetness by coating them with a raspberry glaze.

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Profiteroles
6 oz butter
¾ C milk
¾ C water
½ tsp sugar
pinch of salt
1 ½ C AP flour
5 eggs

Y= 62 1.5-inch profiteroles

Directions

  1. In a bowl, mix together sugar, salt, flour. Set aside.
  2. Crack eggs in a bowl. Set aside.
  3. In a saucepan, melt butter on medium heat.
  4. Add the milk and water. Let mixture come to a boil. Reduce heat.
  5. Add the dry ingredients into the liquid mixture.
  6. Using a wooden spatula, quickly stir the mixture to incorporate everything, making sure there are no lumps of flour. Continue to stir; be careful to not let the bottom burn.
  7. Stir until the batter looks ‘dried-out’, about 5-7 minutes.
  8. Transfer to a mixer bowl. Use a paddle attachment and paddle on medium speed to cool.
  9. Carefully add eggs, one at a time, allowing it to fully incorporate.
  10. Using a piping bag, fitted with an Ateco 809 round tip, pipe 2-inch rounds on parchment-lined sheet pans
  11. Bake at 350F for 25 minutes, then reduce heat to 340F and bake for another 15 minutes or until golden brown on the outside.
  12. Remove profiteroles from the oven and allow to cool completely.
  13. Once cooled, use an Ateco 820 star tip to make holes at the bottom of the profiteroles. At this point, profiteroles can be stored in the freezer for future use.
  14. Fill profiteroles with your choice of filling.

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Raspberry Mousse

13 Sep

September 13th, 2015

I played with berries again and this time it’s for raspberry mousse. I made something very similar awhile back, but with strawberries. With a little bit of tweaking, I substituted strawberries with raspberries and the results were still the same- phenomenal.

Folding in fresh raspberries with the mousse gives it more texture but you can also omit them if you prefer a smooth consistency. The mousse is thick enough to use as a filling for cakes, which I’ll try next time. For this occasion I opted to use mini jars for individual servings for a dinner get-together. 

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Raspberry Mousse, I modified the strawberry mousse from Miette’s book, in which I made here:

1 bag of frozen raspberries
⅓ C sugar
juice from half a lemon
1 T cold water
2 tsp powder gelatin
¾ C heavy cream
fresh raspberries

Y= enough to fill five 5-oz jars

Directions

  1. Heat raspberries, sugar, lemon juice, water in a saucepan. Let it come to a boil then reduce the heat. Simmer for 10-15 minutes, while stirring occasionally.
  2. Bloom gelatin in the cold water by mixing the two together in a small bowl.
  3. Meanwhile, strain the raspberry mixture into a clean bowl. Discard the raspberry pulp.
  4. Return the raspberry juice back to the saucepan. Add the gelatin mixture.
  5. Heat and stir until the gelatin dissolves.
  6. Strain into a clean bowl.
  7. Place plastic wrap directly on the surface and chill for a few hours or overnight in the refrigerator.
  8. In a clean mixer bowl whip the heavy cream to stiff peaks.
  9. Fold raspberry mixture and fresh raspberries into the cream. (If the raspberry mixture solidified overnight, slightly heat until it becomes a liquid state. You want the mixture to be melted but not super hot, otherwise this will melt the whipped cream. For a more intense flavor, fold in more raspberry mixture.)
  10. Divide into serving cups. Garnish with more raspberries. Refrigerate until ready to eat.

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