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.

Pastry Cream

This is probably one of my favorite go-to recipes. I’ve used it tons before in my cream puffs, tarts, and crepe fillings. When I used to work at Beard Papa’s, we made them in large enormous batches that made me believe you had to have special equipment and ingredients. But no. All you need is a stove, a nonstick saucepan, whisk, a fine mesh sieve, rubber spatula, and a medium bowl. And that’s it!

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Cream Puffs

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During my senior year of high school, I worked at a cream puff bakery. Yes, it was bakery that specialized in selling cream puffs and only cream puffs. There was the classic vanilla custard and chocolate custard fillings, and then there were the flavor of the week. If I remember correctly, it would rotate between strawberry, mango, coffee, and matcha green tea. Needless to say, I had a great time working there as my first job and met some pretty cool people too.

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I never made the actual cream puff dough and custard while working there, as my job was to place the puffs in the oven, fill them when a customer would order, then dust them with the corresponding powder. Yet when I used a recipe from Ina Garten to make these cream puffs, it brought back memories of work four years ago. It seems so long ago but in reality, it is only time quickly passing by.

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My favorite memory is from an elderly couple. Every Sunday, at around 7:30pm, I would see them walk up to the shop and into the store. They would approach the register and order two vanilla eclairs. They would pick up their cream puffs, thank us for the order, and walk out the store. Every Sunday, they would come and place the same order. Soon enough, I would always look at the clock, then out to the parking lot, and sure enough, there they were walking towards our shop. By the time they reached the register, we had their order all ready for them to enjoy. Now four years later, I am not sure if they are still around or if they still fancy vanilla eclairs. Four years later, I have very well forgotten all of the methods and tricks and ways to do things in the shop. But four years later, I am still reminded of the elderly couple and their vanilla eclairs.

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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.

Pastry Cream

adapted from Tartine Bakery

2 cups milk

1 tsp vanilla extract

1/4 salt

5 Tbsp cornstarch

1/2 c sugar

2 eggs

4 Tbsp unsalted butter

Heat the milk and salt in a sauce pan until it boils. Meanwhile, whisk the sugar, cornstarch, sugar, and eggs until thick and smooth. Add half of the boiling milk into the mixture to temper the eggs, then return the mixture into the saucepan 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 pour into a heatproof bowl. After 10 minutes, whisk in the butter 1 Tbsp at a time. Place plastic wrap on the surface of the cream to cool to avoid the creation of a “skin” layer.

To make chocolate pastry cream, after the butter is added, add in 3 oz of melted dark chocolate and whisk until completely combined.

To assemble:

Lighten the pastry cream with 1/2 c of whipped cream. Transfer into a pastry bag fitted with a round tip. Poke a small hole into the side of the cream puff and fill. If using both vanilla and chocolate, first fill half with vanilla then the remaining half with chocolate.

Blueberry Tart Pastry

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Throwback! I was going through my phone the other day and I realized I never posted about my blueberry tart pastries! I took all the pictures yet completely forgot to do the typing! Ah well here it is!

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It’s blueberry season!! (At least it was some weeks ago when I actually made these….) I was at the farmers market and there was just this cutest stand with piles and piles of blueberries and then my head started to race– blueberry muffins? Blueberry pie? Blueberry crisps? NO! Blueberry tarts!!

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In a past post, I’ve made Strawberry Fruit Tarts and were so easy and simple I decided to make it again, only to top it this time with blueberries! I gave it a final dusting of powder sugar and was SO satisfied with the results!

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I had previously went a little crazy at Pier 1 Imports. They were having a summer sale and I was just excited to see what else they had that, well, I can have. They had the most beautiful lace plates that I absolutely could not resist. The detail work in the border just brings everything to another level. I also stocked up on some mini casserole dishes and mini trifle bowls to be made into a tiramisu! Either way, my wallet and bank account is in grave danger every time I go in. I always spend more that intended, but leave being more inspired and creative with what to make next!

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Basic Fruit Tart

Pate sucree (Sweet Shortbread Crust)

adapted from Joy of Baking

1 cup flour

pinch of salt

1/3 c powdered sugar

1/2 c cold and cubed unsalted butter

Blend all the ingredients in a food processor until it begins to clump together. Pour out onto floured surface and clump all together so it forms a smooth ball. Cover in plastic wrap and refrigerate for 10 minutes.

Butter and flour four 4inch tartlet pans. Divide the dough into 4 even portions and press into the tartlet pans so it is evenly distributed and smoothed out. Once you have finished all four, cover with plastic wrap and refrigerate for 10 more minutes.

Preheat oven to 425 degrees. Take the tart crusts out of the fridge and using a fork, poke small holes into the bottom of the crust. Use aluminum foil and cover the top of the crusts, and pour in dried beans to use as a weight. This keeps the crust from poofing up while baking.

Put into the oven for 15-20 minutes, until the edges are golden brown. Take out of the oven and remove the beans and aluminum. Bake for 5 more minutes until the crust is completely golden. Let it cool completely before gently removing from the pans. Set it on a cooling rack to cool even further.

Pastry Cream

1 1/4 c milk

1 tsp vanilla

3 large egg yolks, room temperature

1/4 c sugar

2 Tbsp flour

2 Tbsp corn starch

1/2 c heavy whipping cream

In a medium sauce pan on medium high heat, bring the milk and the vanilla to a boil. In a separate bowl, whisk the egg yolks, sugar, flour, and cornstarch. As soon as the milk boils, lower the heat to medium and add 1/4 of the heated milk mixture into the egg yolk mixture. Whisk fast, being careful not to cook the egg yolks and make scrambled eggs. Once it has been fully mixed through, pour the egg yolk mixture back into the sauce pan, continuing to whisk to mix through. Keep stirring until the mixture thickens. Strain the mixture into a clean bowl, cover with plastic wrap touching the cream, and let it cool to room temperature. Once completely cooled, whisk the heavy whipping cream on high until it holds a peak, and then fold into the custard.

Assembly:

Take the pastry cream and spoon two spoonfuls into the cooled crusts and smooth it out. Top with any amount of fruit, then dust with powder sugar.

 

Strawberry Fruit Tart

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Woowww its been so long since I’ve posted anything….This past month has be crazy crazy crazy. I’ve been trying to wrap up the school year, while working, and while still trying to maintain accountability with friends. It’s been quite the struggle. I’ve been learning and am still learning how to balance it all without going insane, and at the current moment, I’m quite okay. The long awaited spring break has finally come, and I am trying to make the most of it.

Every time I come home, I go to the Farmers Market every Saturday morning to pick out fresh fruit, veggies, and juice for me to snack on instead of chips and other stuff. My usual haul always contains of a quart of fresh pressed apple cider made from whole apples, small cucumbers which I always pickle, a “teaser” size of fresh kettle popcorn, fresh strawberries, and a giant 10 pound bag of oranges for me to squeeze into fresh orange juice.

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At the farmers market, there is always this one stand from a bakery. I always go and buy three cheese breads. SO GOOD. Its this thin bread kind of thing that has been twisted in parmesan cheese and baked. Best when fresh. Anyways, along with their cheese bread, they also sold a variety of baked goods which included cupcakes, pavlovas, and fruit tarts. The fruit tarts caught my eye and they were so beautiful, I’ve been thinking about them ever since.

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I had the strawberries that I bought from the Farmers market and just decided to make strawberry fruit tart. I went to Sur La Table to get the tartlet dishes. Oh my I could spend hours in that shop if I had the time. But I didn’t so I just bought four 4inch pans and headed out.

A general fruit tart consists of three components. The pate sucree (also known as the sweet shortbread crust) as the base, the pastry cream filling in the middle, and the fresh fruit on top; I am using strawberry.

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I’ll be honest, I was a little intimidated by the crust, just cause pie crusts have always been a challenge even though this isn’t exactly a pie crust. I found the recipe base that I wanted to use, and then modified it to how I wanted it to be. While the measurements are the same, I modified the directions based on what I read from other recipe and really like how it came out to be!

I completely let the crust cool before adding on the pastry cream, which I lightened the consistency by adding some fresh whipping cream. Learned this from my previous job at Beard Papa’s…we always lightened up the vanilla custard with whipping cream and sugar! I went to my fridge to take out the strawberries and yikes! I forgot how huge my strawberries were…I ended up having to dice them up to fit  on the tart, but that just means less chewing!

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Everything came out really well together, we’ve got the crunchiness of the crust mixed with the smoothness of the pastry cream and the sweetness from the strawberries. A whole lot easier to make than I thought it would be, definitely will be making more soon!

Pate sucree (Sweet Shortbread Crust)

adapted from Joy of Baking

1 cup flour

pinch of salt

1/3 c powdered sugar

1/2 c cold and cubed unsalted butter

Blend all the ingredients in a food processor until it begins to clump together. Pour out onto floured surface and clump all together so it forms a smooth ball. Cover in plastic wrap and refrigerate for 10 minutes.

Butter and flour four 4inch tartlet pans. Divide the dough into 4 even portions and press into the tartlet pans so it is evenly distributed and smoothed out. Once you have finished all four, cover with plastic wrap and refrigerate for 10 more minutes.

Preheat oven to 425 degrees. Take the tart crusts out of the fridge and using a fork, poke small holes into the bottom of the crust. Use aluminum foil and cover the top of the crusts, and pour in dried beans to use as a weight. This keeps the crust from poofing up while baking.

Put into the oven for 15-20 minutes, until the edges are golden brown. Take out of the oven and remove the beans and aluminum. Bake for 5 more minutes until the crust is completely golden. Let it cool completely before gently removing from the pans. Set it on a cooling rack to cool even further.

Pastry Cream

1 1/4 c milk

1 tsp vanilla

3 large egg yolks, room temperature

1/4 c sugar

2 Tbsp flour

2 Tbsp corn starch

1/2 c heavy whipping cream

In a medium sauce pan on medium high heat, bring the milk and the vanilla to a boil. In a separate bowl, whisk the egg yolks, sugar, flour, and cornstarch. As soon as the milk boils, lower the heat to medium and add 1/4 of the heated milk mixture into the egg yolk mixture. Whisk fast, being careful not to cook the egg yolks and make scrambled eggs. Once it has been fully mixed through, pour the egg yolk mixture back into the sauce pan, continuing to whisk to mix through. Keep stirring until the mixture thickens. Strain the mixture into a clean bowl, cover with plastic wrap touching the cream, and let it cool to room temperature. Once completely cooled, whisk the heavy whipping cream on high until it holds a peak, and then fold into the custard.

Assembly

4 large strawberries

strawberry glaze (strawberry jam brought to a boil with some water, then cooled)

Take the pastry cream and spoon two spoonfuls into the cooled crusts and smooth it out. Dice up the strawberries and pile onto the pastry cream. Drizzle on the strawberry glaze and enjoy!