Profiteroles (Cream Puffs)"Cherry Garcia"

By OralW

Ingredients

• Cherry Whipped Cream:
• 1/2 cup pitted, chopped fresh cherries
• 1 tbsp brown sugar
• 2 tbsp water
• 2/3 cup heavy whipping cream
• Profiteroles:
• 4 tbsp butter
• 1/2 cup water
• 1/2 cup all-purpose flour
• 1 tsp granulated sugar
• 2 eggs
• Chocolate sauce:
• 2 oz. bittersweet chocolate
• 2 oz. semisweet chocolate
• 2 tbsp butter

Details

Adapted from saveur.com

Preparation

Step 1

Cherry whipped cream:
Place cherries, brown sugar, and water in a small saucepan. Bring the mixture to a boil, then reduce the heat and simmer the mixture for 5 minutes, or until the fruit is soft. Cool to room temperature. Place the mixture in a blender and puree until smooth. Whip 2/3 cup heavy cream in a medium bowl until soft to stiff peaks form. Fold the cherry puree into the whipped cream and refrigerate it until you are ready to fill the profiteroles.

Profiteroles:
Preheat the oven to 400 degrees F.

In medium heavy-bottomed saucepan, heat 1/2 cup water and 4 tablespoons butter (cut into small pieces). Do not boil the mixture. Once the butter melts, stir in flour and granulated sugar. Stir quickly until the mixture binds together. Continue to stir for another minute, while the pot sits on the heat.

Transfer the mixture to a bowl and let the mixture cool slightly. Stir in the eggs, one at a time. Ensure that the first egg is fully combined into the mixture before adding the second egg.

Line a baking sheet with parchment paper. Spoon the dough by teaspoonfuls onto the parchment paper. Each profiterole should be 1 to 2 inches in diameter, and they should be spaced 1 1/2 inches apart.

Bake, without opening the door, for 10 minutes and then lower the temperature to 375 degrees F for another 15 minutes, or until the profiteroles are golden brown and crisp on the outside. Pierce each profiterole with a small, sharp knife to release the steam, which will stop them from becoming soft.

Chocolate sauce:
Break 2 ounces of bittersweet chocolate and 2 ounces of semisweet chocolate into a small saucepan. Add 2 tablespoons butter and 4 tablespoons heavy cream. Stir over low heat until the chocolate is melted.

Putting it all together:
Slice the profiteroles in half horizontally, fill each with 1 tablespoon of the cherry whipped cream. Arrange on a platter and serve with the chocolate sauce.