Thursday, October 17, 2013

Profiteroles with Almond Pastry Cream

Profiteroles filled with almond pastry cream with honey comb sprinkled with almond flakes 

Note: Recipe is easier than it seems. Try it out!

For about 25 profiteroles (or about 5 servings) you will need, 

For Almond Pastry Cream
30g or 3 full tbsp of Maizena (Cornflour)
80g or 10 full tbsp of granulated sugar
20 cl of almond milk
15 cl of milk
2 tsp of vanilla aroma
1 drop of almond essence
4 egg yolks + 1 pinch of salt + 1 drop of distilled white vinegar
35 g of butter
2 tbsp of Grand Marnier

For Baking the Profiteroles
8 cl of water
10 cl of fresh whole milk
1 tsp of salt
1 tsp of sugar
75g of butter
100g flour
3 eggs

4 tbsp of chunk honey (pale yellow)
1 tbsp of water
Almond flakes

Cookware and Cutlery:
Deep saucepan
Piping bag
Baking sheet

For Almond Pastry Cream

1- Put in a deep saucepan the Maizena and half of the sugar. Pour in the milk and the almond milk while whisking. Add the vanilla aroma and almond essence. Bring to boil while whisking.

2- In a bowl, whisk the egg yolks for 3 minutes to the rest of the sugar. Meanwhile, add one tbsp of milk. Pour in the mixture into the saucepan and cook while stirring well all the time. Expect the cream to thicken.

3- As soon as it starts boiling, remove the saucepan from the heat and pour into a bowl that you place in a large bowl filled with ice.

4- After two minutes, when the cream has warmed down, cut the butter into small squares and incorporate them into the batter, whisking briskly (they will melt into the batter).

5- Add the Grand Marnier.

6- Let cool before covering with a plastic wrap and transferring to the refrigerator for up to 3 days.

For Baking the Profiteroles

1- Preheat the oven at 200ÂșC (Th. 6)

2- Pour the water and fresh milk in a saucepan. Add the salt, sugar, and butter and bring to boil while stirring with a spatula.

3- Add all the flour at once. Mix briskly with the spatula until it becomes smooth and homogeneous.  When the dough begins to pull away from the sides and bottom of the pan, continue stirring for another 3 minutes to let it dry a bit.

4- Place the dough in a bowl and add the whole eggs one by one, by making sure that the first is well incorporated into the dough before adding the next.

5- Continue working the dough.

6- Grease a large baking sheet. Using a piping bag or two spoons, pipe the mixture into small balls in lines across the baking sheet. 

8- Place the baking sheet into the oven. Bake for 25-30 minutes, or until golden-brown.

9- Remove from the oven and turn the oven off. Prick the base of each profiterole with a skewer. Place back onto the baking sheet with the hole in the base facing upwards and return to the oven for 2 to 5 minutes. The warm air from the oven helps to dry out the middle of the profiteroles.

Setting up:

1-When the profiteroles are cold, pipe the cream into the profiteroles using a piping bag.

2-Heat the honey with the water and mix well. 

3-Pour over the profiterole and decorate with almond flakes.

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