Tag Archives: Raspberries

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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Rustic Berry Galettes

30 Jun

June 30th, 2015

I can’t believe we are already half way done with the year, which means it’s almost the 4th of July. Usually for this holiday, I like to make pies for bar-b-ques and get-togethers. In fact, last year I made a classic apple pie for the holiday. However, sometimes pies can be a bit time-consuming, so an alternative is a galette, which still uses the same ingredients, but assembled differently. I made these berry galettes using the same go-to pie dough I always make and used a strawberry and raspberry combo for one galette and blueberries for the other galette.

These turned out amazing and can be paired with some vanilla ice cream.

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Pie Dough
12 oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar

Y= four galettes (I used only half the pie dough to get 2 galettes)

Directions

  1. In a food processor with the dough attachment, combine flour, salt and butter. Pulse until mixture becomes crumbly.
  2. Add the water and vinegar mixture in thirds, pulsing in between.
  3. Finish mixing the dough by hand on a floured surface. Divide dough in two halves. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
  4. At this point, you can also freeze the dough if not using immediately.

Strawberry/Raspberry Filling
1 C of fresh strawberries, hulled and quartered
1/2 C frozen raspberries
¼ C sugar
1 T cornstarch
¼ tsp vanilla powder

Y= enough to fill 1 galette

Blueberry Filling
1 – 1.5 C frozen blueberries
¼ C sugar
1 T cornstarch
¼ tsp vanilla powder

Y= enough to fill 1 galette

Directions

  1. Combine berries in a bowl.
  2. Add all other ingredients. Mix to combine.

To Assemble

  1. Divide one half of the dough in half. Roll out both pieces of the dough to a circular shape on a floured surface.
  2. Spoon berries in the center of the dough, leaving about a 1-inch border.
  3. Carefully fold up the edges of the border over the fruit and gently pinch to create a crease, leaving the center of the berries exposed.
  4. Brush egg wash on the border of the dough and sprinkle with sugar.
  5. Bake at 375F for 20 minutes then rotate and bake for another 20-25 minutes or until browned.

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Lemon Danishes

6 May

May 6th, 2012
This post is a week late, as I made these delicious danishes last weekend, but didn’t have time to post until now. What enticed me to make these? Well, a few weeks ago I received a bunch of lemons from someone at work who was trying to get rid of them. It was like hitting the jackpot for me! Free lemons!?! The endless possibilities of what I can do with them! I whipped up a batch of lemon curd and they have been sitting in the fridge waiting to be used. So I decided to make fruit danishes last weekend so that I can fill them with the lemon curd, and indeed it was a brilliant idea. Making these danishes also allowed me to work with yeast again after the buttery croissant experience.

This was definitely a more time intensive project compared to making the croissants, in my opinion. The dough had to be rolled out, rested, shaped, proofed and filled before finally going into the oven and then glazed once they were done baking. I’m glad I made the lemon curd in advance, otherwise it would have been an entire day project!

I was a happy camper with all these lemons…and they were free!

Tangy lemon curdFigure 8-shaped danishes filled with cinnamon sugar.

Spiral-shaped danishes filled with lemon curd and topped with raspberries.

Pinwheel-shaped

A platter of tangy, sweet, delicious danishes!

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