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

 

Earl Grey Pastry Cream

Earl Grey Pie

Ever since I’ve discovered how to make earl grey pastry cream, I’ve been meaning to do a step-by-step photo post. I first came up with the recipe for this Earl Grey Pie for a Pi day wedding last year. I modeled the pie after Pie Hole’s Earl Grey pie and the recipe has been adapted from Tartine bakery’s recipes. Since then, it has been my number one asked for pastry as well as this blogs most popular post! I hope that with these step-by-step photos, more people will be willing to try it at home and not be intimidated by it. Earl grey may sound fancy but making it is not! To learn how to make the pie crust, visit the post on the Perfect Pie Crust.

earl grey2

I always use Twinings Earl Grey Tea bags. Some other brands that make Earl Grey tea include other spices into the mix which will impact the taste of the pastry cream. I just like to keep it simple and pure.

Measure the milk and salt and pour it into a medium saucepan over medium heat. Unwrap five teabags and snip the strings off. Over the next 5-10 minutes, allow the tea to infuse into the milk while gently stirring to prevent the milk from burning at the bottom of the pan. While you are waiting for the tea to infuse, you can prepare the other half of ingredients.

In a medium bowl, measure the sugar, eggs, and cornstarch and whisk until it is completely smooth and no lumps remain. Set aside.

earl grey6

Once the milk is at a beautiful tan, turn the heat up so it can come to a rolling boil. If some Earl Grey leaves escape from the bag, don’t worry, they’re going to be strained out. Take the pot off the heat.

earl grey7

As just mentioned, there may be some Earl Grey tea leaves that escape the tea bags. To strain them out, I put a strainer above the egg mixture.

Now comes the task of mixing the two. As the milk mixture is hot and the egg mixture is cold, I don’t want the hot milk to immediately cook the eggs and make scrambled eggs. To avoid this, we need to “temper” the egg mixture by gradually adding in small amounts of milk at a time while whisking the egg mixture vigorously. This will slowly bring the temperature of the egg mixture up while dispersing the heat from the milk mixture. In small batches, pour the milk through the strainer to strain out any of the leaves, and quickly whisk the egg mixture as the milk falls through. Continue this process until all of the milk has been passed through the strainer and has been mixed in. Personally, I like to see small bits of Earl Grey tea leaves in my pie because it looks more authentic, so I’ll usually add a small amount of the tea leaves back into the mixture, but that’s just personal preference. If you happen to see small bits of cooked egg, don’t worry, simply pass it through the strainer once more to strain out the cooked egg bits.

Pour the cream back into the medium saucepan and return it onto medium heat. Use the whisk to constantly stir the mixture until it thickens. As the temperature of the cream goes up and reaches a certain temperature, the cornstarch will be activated and begin to thicken. At this stage, it is prone to burning or thickening at the bottom of the pot since that is where it receives the most heat. Just make sure you keep an eye on it and continually whisk until it is smooth, lump free, and bubbly. If there are lumps (like the top right photo), whisk faster and it should smooth it out.

earl grey13

Once it is thick and bubbly, you know that the cornstarch has thickened it to the maximum. Take it off the heat and add in the unsalted butter and whisk until it is completely melted an incorporated in.

Pour the pastry cream into a glass bowl. Take saran wrap and press it onto the surface of the cream, so that there is no part of the pastry cream exposed to air. Any part that is exposed to air as it cools will harden and form a “skin” over the top. Allow it to cool completely in the refrigerator overnight.

When you are ready to use the pastry cream, whip up the whipped cream. I like to use the brand Pastry Pride as it is an extremely stable and smooth when whipped up, but it’s sometimes hard to find. Whip until it reaches stiff peaks.

earl grey18

Now from that batch of whipped cream, remove about 2 cups of cream. This will be reserved for the topping.

Now into the bowl goes the Earl Grey cream. As you can see, it has firmed up quite a bit which is why it is necessary to lighten it up with whipping cream.

earl grey21

At first, it will look disgusting. The whisk attachment will break up the pastry cream as it gets coated with whipped cream. Keep whisking.

earl grey22

Then, it will look like cottage cheese. There will be lumps of Earl Grey as well as whisps of whipping cream. At this stage, it might be a good idea to scrape down the bowl with a rubber spatula. Then, turn the machine back on and continue to whisk.

earl grey23

Finally, all of the lumps will smooth itself out as the whipping cream is completely mixed into the Earl Grey. The color has lightened, the texture has lightened, and the consistency is smooth and silky. This pastry cream is finally ready to fill a pie!

Earl Grey Pie with topping

Earl Grey Pie

recipe inspired by Pie Hole, Los Angeles & Pasadena

Flaky Pie Crust

recipe from Tartine Bakery

1/2 tsp salt

1/3 c very cold water

1 1/2 c + 1 Tbsp flour

1/2 c + 3 Tbsp unsalted butter, cubed and chilled

Dissolve salt in water and keep refrigerated until needed. With a pastry blender, cut in the butter and flour until it forms large crumbs. Add in water and continue to mix with the pastry blender until it loosely holds together. Roll it together so that it holds, wrap in saran wrap and refrigerate for at least 2 hours, or overnight.

Preheat oven to 375 degrees. When completely chilled, roll out to be 1/8 in thick and cover the pie tins. Use the back of a knife to cut off any excess dough. Place back in the refrigerator in case some of the butter has melted from handling the dough. Once it has completely chilled, use a fork to prick the bottom of the crust. Line the top with parchment paper and weigh it down with baking weights (beans, rice, etc). Bake for 20-25 min, until golden brown around the sides. Remove the parchment paper and bake for 5 more min, until all moisture has evaporated from the crust. Allow the crust to cool completely on a wire rack.

Earl Grey Pastry Cream

Earl Grey Pastry Cream

adapted from Tartine Bakery’s Pastry Cream

2 cups milk (whole milk or 2% is fine)

5 bags Earl Grey Tea Bags (Twinings Earl Grey)

1/4 tsp salt

5 Tbsp cornstarch

1/2 c 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, 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.

Assembly

Earl Grey Pastry Cream

1 1/2 c ready to whip whipping cream (I recommend Pastry Pride)

1 fully cooled pie shell

1/4 c heavy whipping cream

1/2 c chocolate chips

Small handful pistachios, roughly chopped

Once the pastry cream is ready to use, whip up the 1 1/2 cup whipping cream until stiff peaks. Remove 2 cups of whipped cream and reserve in a separate bowl. To the mixing bowl, add in the pastry cream and whisk the both together until completely smooth.

Meanwhile, microwave the 1/4 cup of heavy whipping cream in a heatproof bowl until it is bubbly. Add in chocolate chips and stir until smooth, making a chocolate ganache. Spoon the chocolate ganache into the pie shell, spread it into a thin layer, and allow it to cool completely.

Take the finished earl grey pastry cream and fill the pie. Smooth out the top. Take the 2 cups of reserved whipping cream and spoon onto the top and spread it out. Decorate with pistachios. Serve cold.

Earl Grey Pie

IMG_8722

Earl Grey Pie say whaaaaat?! I was so excited when I began to formulate on how to make this pie. I have a friend’s wedding coming up on Saturday and I was asked to make pies for the reception as the wedding is on March 14, 3/14, 3.14 aka PI DAY or PIE DAY :)

IMG_8746

One kind of pie that was requested was an Earl Grey Pie. Even though I never made it before, I’ve been to Pie Hole and tried their Earl Grey. It was absolutely amazing and each component worked so well together. It starts off with a flaky pie crust, then a layer of chocolate ganache. Once that has set, the earl grey pastry cream is added and topped off with whipping cream and pistachios. It is a little bit high maintenance in that there are so many different layers going on, but the result is to die for.

IMG_8748

I searched the internet but couldn’t find a decent recipe for earl grey pie or earl grey custard, and so I decided to adapt my own traditional vanilla custard pastry cream into an earl grey pastry cream. I’ve seen it done before when I worked at Beard Papa’s Cream Puff Bakery. We had an “Earl Grey” custard flavor of the week and I just knew it could be done. The only difference between this earl grey and the vanilla is that you steep the milk with the tea bags as opposed to vanilla. All the components, each layer of the pie, is inspired and credited to Pie Holes. I just put several of my own components together to create the absolute best pie I have ever made and you will ever taste.

IMG_8744

As of right now, I do not have any “how to” step by step photos for this pie as it was the first time I made it but will for sure be adding photos in the future!

IMG_8747

Update: For a Step by Step photo tutorial, see my post on Earl Grey Pastry Cream!

Earl Grey Pie

recipe inspired by Pie Hole, Los Angeles & Pasadena

Flaky Pie Crust

recipe from Tartine Bakery

1/2 tsp salt

1/3 c very cold water (I placed in freezer for 5-10 min)

1 1/2 c + 1 Tbsp flour

1/2 c + 3 Tbsp unsalted butter, cubed and chilled

Dissolve salt in water and keep refrigerated until needed. In a food processor, pulse the butter and flour until it forms large crumbs. Slowly add in water while pulsing, until it loosely holds together. Roll it together so that it holds, wrap in sarane wrap and refrigerate for at least 2 hours, or overnight.

Preheat oven to 375 degrees. When completely chilled, roll out to be 1/8 in thick and cover the pie tins. Use the back of a knife to cut off any excess dough. Use a knife to prick the bottom of the crust. Line the tops with parchment paper and weigh it down with baking weights (beans, rice, etc). Bake for 20-25 min, until golden brown around the sides. Remove the parchment paper and bake for 5 more min, until all moisture has evaporated from the crust. Allow the crust to cool completely on a wire rack.

Earl Grey Pastry Cream

adapted from Tartine Bakery’s Pastry Cream

2 cups milk

5 bags Earl Grey Tea Bags (I use Twinings Earl Grey)

1/4 tsp salt

5 Tbsp cornstarch

1/2 c sugar

2 eggs

4 Tbsp unsalted butter

1/2 c heavy whipping cream

2 Tbsp sugar

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, remove tea bags and bring the milk to a gentle boil. Take it off the heat and strain the milk into a separate bowl to remove any bits of burt milk or tea leaves. Meanwhile, whisk the sugar, cornstarch, sugar, and eggs in a medium bowl until thick and smooth. Add half of the boiling milk into the sugar mixture to temper the eggs, then return this mixture into the saucepan along with the rest of the milk. Whisk continuously on medium high heat 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.

Once ready to use, whip up the whipping cream with remaining 2 Tbsp of sugar until thick. Scoop out the pastry cream and whisk in the whipping cream until completely smooth.

Assembly

1 fully cooled pie shell

1/2 c chocolate chips

1/4 c heavy whipping cream

Earl Grey Pastry Cream

1/2 c ready to whip whipping cream (I recommend Pastry Pride)

Small handful pistachios, roughly chopped

Heat up the heavy whipping cream in a heatproof bowl until it is bubbly. Add in chocolate chips and stir until smooth. Using a pastry brush, brush the chocolate onto the pie shell and allow it to cool completely.

Whip up the ready to whip whipping cream until it holds a stiff peak. Meanwhile, take the earl grey pastry cream and fill the pie. Smooth out the top. Take the stiff peak ready to whip whipping cream and spoon onto the top and spread it out. Decorate with pistachios. Serve cold.