CRANBERRY CREAM PROFITEROLES
Profiteroles, or cream puffs, are light, egg-rich French pastries that puff up beautifully in the oven. Use large piping bags to pipe the pastry and the cream.
- Cranberry Cream:
- 1/2 cup butter
- pinch salt
- 1 1/4 cup all-purpose flour
- 4 eggs
- 1 egg yolk
- 85 g good-quality white chocolate (about 3 oz), melted
- 3/4 cups fresh or frozen cranberries
- 3 tablespoons granulated sugar
- 1 pkg unflavoured gelatin
- 2 tablespoons boiling water
- quarter pkg cream cheese softened
- 1 1/4 cup icing sugar
- 2 cups whipping cream 35%
Preparation time 60mins
Cooking time 140mins
Adapted from canadianliving.com
Cranberry Cream: In small saucepan, bring cranberries, granulated sugar and 2 tbsp water to boil. Reduce heat; simmer, stirring, until cranberries burst and almost no liquid remains, about 6 minutes. Let cool to room temperature. Using immersion blender, pur?e until smooth. (Make-ahead: Cover and refrigerate for up to 2 days.)
Mix gelatin with boiling water until dissolved; let cool. Meanwhile, in large bowl, beat cream cheese until smooth. Beat in icing sugar, 1/4 cup at a time. Beat in cranberry mixture; beat in gelatin mixture. In separate bowl, beat cream until stiff peaks form; fold into cranberry mixture. Cover; refrigerate for 1 hour.
Meanwhile, in small heavy-bottomed saucepan, bring butter, salt and 1 cup water to boil; remove from heat. Using wooden spoon, stir in flour until mixture comes away from side of pan and forms smooth ball. Return saucepan to medium-low heat; cook, stirring, until coating begins to form on inside bottom edge of pan, about 2 minutes. Transfer to large bowl; stir until slightly cool, about 30 seconds. Beat in whole eggs, 1 at a time, until mixture is smooth, shiny and holds its shape. Using large piping bag fitted with 3/4-inch (2 cm) plain tip, pipe dough into 1-1/2-inch (4 cm) wide mounds onto 2 parchment paper–lined baking sheets. Using wet finger, gently flatten any peaks in dough. Whisk egg yolk with 2 tsp water; brush over tops.
Bake in top and bottom thirds of 425 F (220 C) oven for 15 minutes. Reduce heat to 375 F (190 C); switch and rotate pans. Bake until golden and crisp, about 10 minutes. Turn off oven; open door and let stand in oven for 10 minutes. Remove from oven; let cool on pans.
Cut pastries in half horizontally. Using piping bag fitted with 3/4-inch (2 cm) star tip, pipe 1 tbsp of the cranberry mixture onto cut side of each pastry bottom; refrigerate until set, about 30 minutes. Meanwhile, drizzle chocolate over pastry tops; refrigerate until firm, about 15 minutes. Sandwich pastry tops with bottoms. (Make-ahead: Cover and refrigerate for up to 24 hours.)
per piece: about
FibretraceSodium41 mgSugars7 gProtein2 gCalories139.0Total fat10 gPotassium35 mgCholesterol51 mgSaturated fat6 gTotal carbohydrate11 g%RDI
Iron2.0Fibre0.0Folate5.0Sodium0.0Sugars0.0Calcium2.0Protein0.0Calories0.0Total fat0.0Vitamin A9.0Vitamin C0.0Potassium0.0Cholesterol0.0Saturated fat0.0Total carbohydrate0.0