Earl Grey and Pistachio Profiteroles

Earl Grey and Pistachio Profiteroles

Profiteroles. As opposed to Cream Puffs which are filled with whipped cream and the occasional fruit, profiteroles are often filled with ice cream or pastry cream. I had some Earl Grey Pastry Cream left over from a previous baking project, and decided to use it as a filling for these profiteroles!

Earl Grey and Pistachio Profiteroles

When I was a senior in high school, I used to work at a cream puff bakery every weekend. Some of my friends would ask me about if I ever became tired of the glorious whiff of fresh puffs baking in the oven. Yes, most definitely yes. Smelling the same smell for eight hours takes a toll. But after finishing my work there at the end of high school, I have come to love the smell once more. These puffs are inspired by my Earl Grey Pie, using both chocolate ganache and pistachios to complement the Earl Grey flavor. It’s easy to make, full of flavor, with a slight crunch on the outside while decadent on the inside.

Earl Grey and Pistachio Profiteroles

In a medium saucepan (it is best not to use a non-stick pan), mix together the butter, milk, water, salt, and sugar. Some recipes only call for milk, which enhances its decadence, while others only call for water, which enhances the texture. I use both to bring a little of each to the table. Turn the heat on medium and bring it to a boil.

Earl Grey and Pistachio Profiteroles

As soon as it reaches a boil, take the pan off the heat.

Earl Grey and Pistachio Profiteroles

Dump the flour in, and with a wooden spoon, begin to mix to form a dough.

Earl Grey and Pistachio Profiteroles

Once it has formed a dough ball, return it onto medium heat to cook the flour. Continue to stir it around to release any steam. Too much steam inside of the pastry may cause it to be too moist on the inside.

Earl Grey and Pistachio Profiteroles

You will know when the flour is cooked when a thin layer of dough begins to coat the bottom of the pan.

Earl Grey and Pistachio Profiteroles

Turn off the heat and allow it to slightly cool. You can spread it out into a thin layer in the pan to let it cool faster. Form a well.

Earl Grey and Pistachio Profiteroles

Once the dough is cool enough to touch, crack one egg into the well, then begin to stir vigorously. You do not want to cook the egg and make scrambled eggs. That’s why its important to allow it to slightly cool and use room temperature eggs.

Earl Grey and Pistachio Profiteroles

At first it may seem lumpy and gooey, but continue to beat the two together with the wooden spoon. Once it becomes one smooth mixture, form another well, crack the second egg in, and mix once more.

Earl Grey and Pistachio Profiteroles

By now, the dough should be a smooth, shiny yellow blob. The dough should be able to drop off the spoon when it is lifted out.

Earl Grey and Pistachio Profiteroles

Take a pastry bag and fit it with a large round piping tip. I am using the Wilton 1A. To prevent the top from getting messy, fold the bag inside out over your hand.

Earl Grey and Pistachio Profiteroles

Transfer the dough into the bag. You may want to use a rubber spatula to help make the transfer easier.

Earl Grey and Pistachio Profiteroles

On a silicon mat or parchment paper, pipe straight down, while slowly pulling up. Some people make swirls, but that will create lopsided puffs.

Earl Grey and Pistachio Profiteroles

As there are points, dab your finger in water and press all the peaks down.

Earl Grey and Pistachio Profiteroles

These golden blobs are ready for the oven! Bake at 400 degrees for about 20-25 minutes, or until it is golden brown all over.

Earl Grey and Pistachio Profiteroles

They came out so beautiful! Perfectly puffed, nicely golden, and the kitchen smells incredible! Transfer them to a cooling rack to cool completely. While it’s cooling, you can get the filling and topping ready.

Earl Grey and Pistachio Profiteroles

This was the Earl Grey Pastry Cream I had left. It is absolutely decadent, not too sweet, but still full of flavor. For a full step by step tutorial, click on the link.

Earl Grey and Pistachio Profiteroles

Transfer it to a pastry bag. I had it fitted with a Wilton 10 tip, but any medium round tip will do. Refrigerate until you are ready to use it.

Earl Grey and Pistachio Profiteroles

Give the pistachios a rough chop.

Earl Grey and Pistachio Profiteroles

Then, make the chocolate ganache sauce. Simply pour the cream into a glass bowl and microwave until it begins to bubble. Add in the chocolate chips and gently mix until it forms a smooth mixture.

Earl Grey and Pistachio Profiteroles

Once the puffs have cooled, they may be filled. Find an area on the puff that is soft and poke the piping tip in. Fill the puff with pastry cream.

Earl Grey and Pistachio Profiteroles

After they have all been filled, take a fork, and drizzle the chocolate ganache sauce over the top of the puffs. If the ganache has cooled down and thickened, place it back in the microwave to heat it up.

Earl Grey and Pistachio Profiteroles

Move the puffs to a serving platter and sprinkle pistachios all over before the chocolate cools.

Earl Grey and Pistachio Profiteroles

Each puff is beautifully filled. The chocolate ganache drizzle is just enough to complement the flavor of the Earl Grey, as the crunch from the pastry and pistachios complement the smoothness from the cream. Hope you give it a try!

Earl Grey and Pistachio Profiteroles

Earl Grey and Pistachio Profiteroles

1/4 cup unsalted butter

1/4 cup water

1/4 cup milk

pinch of salt

1 teaspoon sugar

1/2 cup + 2 Tbsp flour

2 large eggs, room temperature

1/3 c pistachios, chopped

Chocolate Ganache Sauce, recipe below

1 1/2 cup Earl Grey Pastry Cream, recipe below (**must be made several hours in advance**)

  1. Preheat oven to 400 degrees.
  2. In a medium sauce pan (not a non-stick), over medium heat, add the butter, milk, water, salt, and sugar, and bring it to a boil.
  3. Once it begins to boil, remove the pan from the heat and add all of the flour.
  4. With a wooden spoon, mix the flour into the liquid to form a dough ball.
  5. Return the pan to medium heat and cook the dough. You will know it is cooked when a thin layer of dough begins to coat the bottom of the pan. Remove from heat.
  6. Allow the dough to slightly cool. When it is cool enough to touch, form a well in the dough.
  7. Crack one egg into the well and quickly beat the egg into the dough. Be sure not to let the egg cook on any hot surface. The mixture will seem gooey at first but it will eventually form a smooth mixture. Then, add in the second egg and mix until the mixture is smooth and shiny.
  8. Transfer the dough into a piping bag with a Wilton 1A, or any other large round tip. Pipe the dough onto a baking tray lined with parchment paper or a silicon mat.
  9. Once it has all been piped, wet your finger with water then push down all of the pointy peaks of each puff.
  10. Bake for 20-25 minutes until it is golden brown.
  11. Transfer them to cooling racks and allow them to completely cool. Meanwhile, prepare the ganache, pistachios, and transfer the pastry cream into a piping bag with a round tip.
  12. Once it is cooled, find a soft spot on the side of the puff and poke the pastry cream tip inside. Fill with pastry cream. Repeat for all of the puffs.
  13. Using a fork, drizzle the chocolate ganache sauce over the tops, and sprinkle with pistachios.

Chocolate Ganache Sauce

1/4 cup heavy whipping cream

3 Tbsp semi-sweet chocolate chips

In a small glass bowl, heat the heavy whipping cream in a microwave for 20-30 seconds, until it just starts to bubble. Add in the chocolate chips and stir until it is one smooth mixture. It will firm up as it cools. It may be refrigerated and stored for a week. To bring it back to its sauce consistency, simply place it back into the microwave for 15 seconds at a time, stirring between each interval until it is completely melted again.

Earl Grey Pastry Cream

adapted from Tartine Bakery’s Pastry Cream

2 cups milk

5 bags Earl Grey Tea Bags (Twinings Earl Grey)

1/4 tsp salt

5 Tbsp cornstarch

1/2 cup sugar

2 eggs

4 Tbsp unsalted butter

Heat the milk, tea bags, and salt in a sauce pan on low for 5-10 minutes, constantly stirring until the color turns a medium-light grey color. If some tea leaves fall out, it is okay, you will strain it out later. Once it has reached the desired color, bring the milk to a gentle boil. Meanwhile, whisk the sugar, cornstarch, sugar, and eggs in a medium bowl until thick and smooth. When the milk is at a boil, take it off the heat. Place a strainer over the egg mixture. Pour half of the boiling milk through the strainer into the egg mixture to temper the eggs, making sure to whisk vigorously to prevent the eggs from cooking.  Once all of the milk has been mixed in, return this mixture into the saucepan on medium heat. Whisk continuously until the cornstarch cooks and the mixture is thickened. Remove from heat and add butter and whisk until smooth and completely incorporated. Pour into a heatproof bowl and place plastic wrap on the surface of the cream to cool to avoid the creation of a “skin” layer. Allow to cool completely before using, about 3-4 hours. The cooled earl grey pastry cream should be very firm, needing to be lightened with whipped cream before using.

Earl Grey and Pistachio Profiteroles

 

Raspberry Eclairs with Chocolate Pastry Cream

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Oh goodness I cannot get enough cream puffs. Maybe it’s because of my previous job at a cream puff bakery and because I ate one basically every day, or maybe it’s because they are just so darn good.

Whatever the reason, they’re addicting. I LOVE chocolate pastry cream and made half a batch the last time I made cream puffs. This time, I decided to go all the way and do a full chocolate pastry cream with fresh raspberries inside. THEN you top it off with a chocolate glaze. These are too good they should be illegal.

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One would believe that there would be too much chocolate. First of all, there is no such thing as too much chocolate. Second of all, the tartness from the raspberries cut through the sweetness of the chocolate. The outside crispness of the cream puffs balances out the creaminess of the pastry cream. Perfect balance all around.

To make these,you need chilled pastry cream and cooled profiteroles. To make the pastry cream into a chocolate pastry cream, simply melt 1/2 a bag of semisweet chocolate chips in a microwave on medium heat until it is melted. Whisk it into the pastry cream until it is smooth and creamy. Take the chocolate pastry cream and refrigerate until it is cool.  Wash one and a half box of fresh raspberries and make sure you pat them dry with a paper towel.

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With scissors, cut the cream puffs horizontally in half. Use scissors instead of a knife as a knife may cause the puff to deflate. Fill each half with 1/4 cup of chocolate pastry cream and assemble four raspberries onto the cream. Place another teaspoon of pastry cream on top of the raspberries and place the top back on.

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Make the chocolate glaze and pour a generous spoonful of chocolate onto the cream puffs. Spread it out so that the chocolate can spread out and over the sides of the puff.

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And then watch it slowwwly drip down.

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Drool.

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Keep them refrigerated until you are ready to devour them!

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Raspberry Eclairs

Chocolate Pastry Cream, recipe below

Pate a Choux (Cream Puffs), recipe can be found here

Chocolate Glaze, recipe below

1-2 box fresh raspberries

Take the cooled cream puffs and take scissors to cut them in half horizontally. Spoon 1/4 c chocolate pastry cream inside and place 3-4 raspberries on top. Take 1 teaspoon of chocolate pastry cream and place on top of the raspberries. Place the top of the cream puff back on. Once all of the cream puffs have been filled, generously spoon on the chocolate glaze and with the back of a spoon, spread it over the top.

Chocolate Pastry Cream

1 batch chilled Pastry Cream, recipe can be found here 

6 oz semisweet chocolate morsels

In a medium heat proof bowl, microwave the chocolate chips on medium heat for 2 minutes until it is melted. Dump the chilled pastry cream in and with a whisk, vigorously whisk the cream until it is smooth and glossy. Refrigerate for another 20-30 minutes until it is chilled.

Pate a Choux (Cream Puff) recipe can be found here

Chocolate Glaze

1 bag of semisweet chocolate

2 Tbsp unsalted butter

Over a double broiler, melt the chocolate and butter until smooth and glossy. Remove from heat to use.

Profiteroles (Cream Puff Pastry)

Here’s the step by step on how to make the cream puff shell!

First, heat up the milk, butter, and salt in a saucepan over medium heat.

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Once it is reached a boil and bubbly, dump in 1 cup of flour. Quickly mix and beat the batter with a wooden spoon until it comes together.

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Crack 4 eggs into a bowl and transfer the dough mixture to a stand mixer with a paddle attachment.

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With the speed on medium high, beat the dough while adding the eggs one at a time. Once all of the eggs are in, put the speed on high and stop when the whole mixture comes together.

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Use a rubber spatula to scoop into a piping bag with a round tip. Pipe into 2inch rounds. If there is a pointy tip that comes after lifting up the piping bag, wet your fingers to push the tip down to form nice, smooth, rounded top.

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Bake at 425 on the bottom rack for about 20 minutes until the tops are golden brown. Instead of taking them out right away, turn the stove off and leave the oven door open. This will allow the puffs to slowly encounter the cold outside air and therefore, keep their shape. If they go from too hot of a temperature to all of a sudden cold, they can deflate.

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The deflated puff is on the left which I took out right away. The puffs on the tray have been left on the oven racks with the oven door slightly open to slowly cool.

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Allow the to completely cool before filling with pastry cream, fruit, or whipped cream!

Cream Puffs (Profiteroles)

recipe from Ina Garten, Food Network

1 c milk

1/2 c unsalted butter

pinch salt

1 c all purpose flour

4 large eggs

Preheat oven to 425 degrees F

Heat the milk, butter, and salt over medium heat until scalded. When the butter is melted, add all the flour and beat it with a wooden spoon until the dough forms. Cook over low heat for two minutes until the flour begins to coat the bottom of the pan. Dump the dough into a food processor and pulse, adding the eggs one by one until it is fully incorporated into the dough.

Line a baking sheet with parchment paper. Spoon mixture into a pastry bag and pipe mounds 1 in-1 1/2 in, depending how big you want them. If the dough has a pointed top, wet your pinger to push it down. Bake for 20 min or until light to golden grown. Set it aside to cool completely before filling.