Rose water and strawberries give a spring twist to these light and airy cream-filled pastries.
Strawberry, Pistachio, and Rose Profiteroles
Makes about 36
- 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)
- For Pastry Cream: In a medium saucepan, combine half-and-half and ¼ cup (50 grams) sugar over medium heat.
- 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.
- 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.
- 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.
- Preheat oven to 425°F. Line baking sheets with parchment paper.
- 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.
- 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.
- Pipe pastry cream into centers. Dip tops of profiteroles in strawberry glaze, and garnish with pistachios and strawberries, if desired.
Can I purchase back copies?
Thanks for reaching out! Most of our previous issues are either available in hard copy or digital form as you will see on our website store: http://staging.bakefromscratch.com/shop/. Unfortunately several early issues, including the French Issue (Spring 2016) that this recipe comes from, isn’t available in print or digital form. For now, you can always refer to our brand new cookbook, which collects all of the recipes from our first year of issues: http://staging.bakefromscratch.com/product/bake-scratch-cookbook/
It is the best and easiest way to make sure you aren’t missing any recipes! We hope this has been helpful. Happy baking!
[…] Recipe #4 down, 182 to go! This was a fun one. I know rose water is all the rage in baking but I either can’t find it in a store or it’s too expensive. Lucky for me I happened in a little spice store in Franklin, TN. (super cute town if you are looking for a romantic weekend spot) and found it for an awesome price! Just in time for my #4 baking challenge. For the recipe – click here. […]