Espresso Cream Filled Profiteroles with Dark Chocolate Ganache

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Profiteroles

Preheat oven to 425 degrees.

1 cup milk

1 stick butter

1 cup flour

pinch of salt

4 eggs

In a saucepan heat milk and butter until butter is melted. Add the salt and flour all at once and stir the mixture together until it comes together as a dough. Stir another 2 minutes and place dough in the bowl of a food processor fitted with a metal blade. Add eggs and blend until the dough in well combined and thick. Place the dough in a piping bag and pipe onto baking sheets lined with parchment paper about 9 puffs. May be made any size. Bake for 20 minutes until golden. Turn off the oven and leave in oven for another 10 minutes. Puff should sound hollow on bottom when tapped. Remove from oven and put a small slice in each puff to release steam . Allow to cool.

Dark Chocolate Ganache

1 cup heavy cream

1 cup, chopped dark chocolate

Heat cream to just boiling. Pour cream over the top of chopped chocolate and stir until smooth and shiney.

Espresso Pastry Cream

6 egg yolks

3/4 cup sugar

3 tablespoons cornstarch

2 cups whole milk

1 tablespoons instant espresso or more to taste

2 tablespoons butter

2 tablespoons heavy cream

1 tsp. vanilla extract

In a bowl whisk together the egg yolks, sugar and cornstarch until well combined and pale yellow. In a saucepan add milk and  espresso and cook to boiling. Whisk in a small amount of hot milk to the egg mixture whisk constantly in order to temper eggs. Whisk back in all the egg mixture into the hot milk on low heat  and continue whisking until mixture becomes thick. Stir in the 2 tablespoons of cream and vanilla.Place the pastry cream in a bowl and cover the top of the cream with plastic wrap to prevent a skin from forming and refrigerate until ready to use.

1 cup heavy cream

2 tablespoons powdered sugar

Whip cream until stiff and fold in to pastry cream.

Fill the cooled profiteroles with the pastry cream and dip tops in dark chocolate ganache.

Cream Puffs with Blackberries and Caramel Sauce

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Cream Puffs

Preheat oven to 425 degrees.

1 cup milk

1 stick butter

1 cup flour

pinch of salt

4 eggs

In a saucepan heat milk and butter until butter is melted. Add the salt and flour all at once and stir the mixture together until it comes together as a dough. Stir another 2 minutes and place dough in the bowl of a food processor fitted with a metal blade. Add eggs and blend until the dough in well combined and thick. Place the dough in a piping bag and pipe onto baking sheets lined with parchment paper about 9 puffs. May be made any size. Bake for 20 minutes until golden. Turn off the oven and leave in oven for another 10 minutes. Puff should sound hollow on bottom when tapped. Remove from oven and put a small slice in each puff to release steam . Allow to cool.

Caramel Sauce

1 cup sugar

1/4 cup water

1/2 cup heavy cream

2 tablespoons butter

Place sugar and water in a heavy saucepan and cook over high heat until the mixture starts to turn brown. Do not stir. Once the mixture starts to turn brown, swirl the liquid to even out the color. Cook until chestnut brown.

Add cream carefully. Cook over high heat until mixture begins to thicken. Add butter and cook for about 5 minutes to thicken a bit more. Remove from heat and keep warm or store in refrigerator until ready to use.

3/4 cup heavy cream

1 tablespoon powdered sugar

1/4 tsp. vanilla

2 pints blackberries

Split a cream puff and place the bottom on a plate. Fill with sweetened whipped cream and top with the blackberries. Place other half of cream puff on top and drizzle caramel over the top of the entire cream puff.

Dreamy Chocolate Hazelnut Creams

Chocolate Hazelnut Creams

Choux Paste:

1 cup milk

1/2 cup butter

1/4 tsp. salt

1 cup flour

4 eggs

 

Hazelnut Cream:

1 1/2 cups heavy cream

1/2-3/4 cup chocolate hazelnut spread

Ganache:

4 oz. chopped bittersweet chocolate

4 oz. heavy cream

Toasted skinned, chopped Hazelnuts

 

Choux Paste:

Preheat the oven to 425 degrees.

In a sauce pan, combine the milk and butter over medium heat and cook until butter is melted. Dump the flour into the milk mixture and stir with wooden spoon until mixture comes together as a dough and flour begins to coat the bottom of the pan. Place hot dough into a bowl of a food processor fitted with a metal blade. Add the eggs and process until dough is incorporated and thick. Place the dough into a pastry bag or using spoon spoon onto parchment lined sheets to desired size. Bake for about 20 minutes or until golden. Turn off oven.  Pierce the side with a knife and allow them to rest in oven for 10 minutes or until they sound hollow when thumped. Remove from oven and allow to cool completely.

Hazelnut Cream:

Combine ingredients and beat until thick. Add additional chocolate hazelnut spread to taste. Pipe into sliced puffs.

Ganache:

Place ingredients in small bowl and microwave at 15 second intervals until chocolate is barely softened. Stir until the chocolate is melted and fully combined.

Dip the tops of the puffs into the ganache and sprinkle with the toasted chopped hazelnuts.