Strawberry, Pistachio, and Rose Profiteroles

Strawberry, Pistachio, and Rose Profiteroles
Photography by Stephen Devries / Recipe Development and Food Styling by Nathan Carrabba

Rose water and strawberries give a spring twist to these light and airy cream-filled pastries.

Strawberry, Pistachio, and Rose Profiteroles
 
Makes about 36
Ingredients
  • Pastry Cream:
  • 2 cups half-and-half
  • ½ cup (100 grams) granulated sugar, divided
  • 6 large egg yolks
  • ¼ cup (31 grams) all-purpose flour
  • Pinch kosher salt
  • ¼ cup (57 grams) unsalted butter
  • ¼ cup (28 grams) chopped pistachios, plus more for garnish
  • 1 tablespoon rose water
  • Strawberry Glaze:
  • ½ cup fresh strawberries, chopped, plus more for garnish
  • 2 tablespoons water
  • 1 teaspoon fresh lemon juice
  • 3 cups (360 grams) confectioners’ sugar, sifted
  • 1½ teaspoons rose water
  • Choux Pastry:
  • 1 cup water
  • 6 tablespoons (84 grams) unsalted butter
  • 1 tablespoon (12 grams) granulated sugar
  • 1⅓ cups (167 grams) all-purpose flour
  • 1 cup beaten eggs (about 4 large eggs and 2 large egg whites)
Instructions
  1. For Pastry Cream: In a medium saucepan, combine half-and-half and ¼ cup (50 grams) sugar over medium heat.
  2. In a medium bowl, whisk together egg yolks and remaining ¼ cup (50 grams) sugar until light in color. Add flour and salt, whisking to combine. Very slowly pour hot half-and-half mixture into egg yolk mixture, whisking constantly. When about half of half-and-half has been added, whisk all of egg yolk mixture into saucepan over medium heat. Cook, whisking constantly, until thick, about 6 minutes.
  3. Remove from heat; add butter, stirring well. Strain mixture through a fine-mesh sieve into a medium bowl. Stir in pistachios and rose water. Cover with plastic wrap, pressing directly onto surface of custard. Refrigerate until thoroughly chilled and set, about 3 hours.
  4. For Strawberry Glaze: In a small saucepan, bring strawberries, 2 tablespoons water, and lemon juice to a boil over medium-high heat; reduce heat, and simmer until reduced and slightly syrupy, about 5 minutes. Transfer mixture to a large bowl, and whisk in confectioners’ sugar and rose water.
  5. Preheat oven to 425°F. Line baking sheets with parchment paper.
  6. For Choux Pastry: In a medium saucepan, bring 1 cup water, butter, and sugar to a boil over medium-high heat. Using a wooden spoon, quickly stir in flour. Cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes. Transfer to a large bowl, and beat with a mixer at low speed until slightly cooled, about 1 minute. Increase mixer speed to medium, and slowly add eggs, beating until a smooth dough forms. Place dough in a piping bag fitted with a round tip. Immediately pipe into golf-ball-size shapes 2 inches apart on prepared pans.
  7. Bake for 10 minutes; reduce oven temperature to 350°F, and bake until golden brown, about 15 minutes more. Remove from oven, and immediately pierce with a paring knife to release steam. Remove from pans, and let cool completely on a wire rack.
  8. Pipe pastry cream into centers. Dip tops of profiteroles in strawberry glaze, and garnish with pistachios and strawberries, if desired.

 

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