Today we made Profiteroles. Not just profiteroles, but some that were stuffed with a rich zabaglione custard, topped with fresh whipped cream, and then to make them even richer - topped with a chocolate ganache.
1 cup of water
1 stick (1/4 pound) of butter - diced into even pieces
1/4 teaspoon salt
1 cup of all-purpose flour
4 large eggs
1 large egg, beaten for an egg wash.
Preheat oven to 400 degrees
Put the water, butter and salt in a medium heavy saucepan. Bring the mixture to a boil over medium heat, then reduce the heat, add all the flour and stir until all of the flour is completely incorporated. You'll want to use a substantial wooden spoon for this job. Keep stirring until some of the moisture evaporates. This will take 2-3 minutes. Remove from the heat and let it cool for about 10 minutes.
Add the eggs one at a time , beating well until the mixture forms a soft dough. Pipe or scoop into 12 dollops onto a parchment line baking sheet, about 2 inches apart. A number 40 scooper works well for this. (1-1/2 inch diameter) Brush with the beaten egg
Bake at 400 degrees for 15 minutes. Then reduce the temperature to 350 degrees and continue to bake for 30-40 minutes. (It was 40 minutes in my oven) Let the profiteroles cool on the baking sheet until they're at room temperature.
Cut the profiteroles across the middle. Stuff the bottom with your favorite filling and cover with the top half. Sprinkle with confectioners sugar or your favorite topping. I used a simple chocolate ganache. Recipe follows for the zabaglione I used to stuff the profiteroles, and also for the ganache I used to top them.
6 Egg yolks
3/4 cup Sugar
2/3 cup of Milk
1/2 teaspoon of Vanilla
1 pound of Mascarpone Cheese
In a medium saucepan, whisk together egg yolks, and sugar until well blended. Wisk in the milk and cook over medium heat, stirring constantly until the mixture boils. Boil gently for 1 minute.
Remove from heat and cool slightly. Once it's lukewarm, cover tightly and chill in the refrigerator for one hour.
Remove from the refrigerator and whisk in the mascarpone until smooth. I used the paddle attachment on my stand mixer to do this. Can do by hand with some elbow power.
Use the zabaglione to stuff the bottom hollow of the profiterole. Add some freshly whipped cream and put the top half of the profiterole on top of the stuffed bottom half.
1 cup 60% semi sweet chocolate chips (Use a high quality brand)
1 cup Heavy Cream
1/2 teaspoon Vanilla
Heat up the heavy cream until scalded. Pour over the chocolate chips. Leave it for 5 minutes, and then whisk until smooth and shiny. Drizzle over the tops of the profiteroles.