Profiteroles

It was almost 88 degrees out today and I was wishing for the cold! Humans are just insatiable huh? I bitch and moan for the sunshine to come when it was winter, and now that fake summer came during spring I am dragging my feet while bitching and moaning about how my dress is sticking to my body from sweating! What do you do when summer springs a surprise on you? Head out, get an iced mocha followed with ice cream. SUMMER BLISS!

This week, I have a yummy lil recipe for you. It's choux pastry in the form of profiteroles! Vanilla cream in a puffy ball of choux pastry topped with rich chocolate ganache is messy to eat but extremely satisfying to devour.

And...if you are craving more ice cream with this weather, I strongly urge you to replace the vanilla cream with vanilla or coffee ice cream. OOOOOOOH......

Profiteroles

(bakes 12)

- 1/2 cup flour

- 1/2 teaspoon white granulated sugar

- 1/4 teaspoon salt

- 4 tablespoons unsalted butter

- 1/2 cup water

- 2 eggs (lightly beaten)

Egg wash:

- 1 egg

- 1/8 teaspoon salt

Vanilla cream:

- 2 egg yolks

- 1/4 cup white granulated sugar

- 2 tablespoons + 1/2 teaspoon corn flour

- 1/8 teaspoon salt

- 1 cup milk

- 1/2 teaspoon vanilla extract

Chocolate ganache:

- 1/2 cup heavy cream

- 1 tablespoon butter

- 4 oz semi sweet chocolate (chopped)

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Sift together the flour, sugar and salt.

3. In a small saucepan, bring the butter and water to a boil.

4. Remove the saucepan from the heat and add the flour mixture quickly, then return it to the heat and stir constantly until the dough comes together and pulls away from the sides of the saucepan to form a ball.

5. Transfer the dough to a mixing bowl, using a hand mixer, beat the dough on low speed for 1-2 mins to release the steam.

6. Gradually pour in the lightly beaten eggs and mix until it forms a smooth and thick sticky paste.

7. Spoon tablespoons of dough onto the baking sheet leaving inches between each.

8. Brush the tops with the egg wash (egg with salt).

9. Bake for 15 mins. Then reduce the temperature to 350 degrees F and bake for another 40 mins, then turn the oven off, leave the door ajar and let it cool down a lil for 15 mins. Then let it cool completely on a wire rack.

10. Vanilla cream: Whisk the yolks until smooth.

11. Mix the sugar, corn flour, salt and milk over medium heat until it bubbles. Stir constantly until the mixture thickens and bubbles, this will take about 4-5 mins.

12. Pour 1/3 of the mixture into the yolks and whisk.

13. Then pour this back into the mixture and replace it over the heat and continue to stir for another 2-4 mins.

14. Mix in the vanilla extract and refrigerate it for a few hours.

15. Chocolate ganache: Heat the heavy cream and butter until it boils, then pour it over the chopped chocolate.

16. Let it stand for 1 min and whisk until smooth. Let it thicken before use (takes about 1 hour).

17. Assembly: Slice the profiteroles horizontally, spread the vanilla cream inside and pour the chocolate ganache on the tops.

Now...I am off to make myself a martini to cool myself down. Speaking of which, I have a simple yummy recipe for lychee martini, anyone?