Cranberry Cream Profiteroles

Cranberry Cream Profiteroles image Author: Canadian Living Credits: Cranberry Cream Profiteroles image

Profiteroles, or cream puffs, are light, egg-rich French pastries that puff up beautifully in the oven. Use large piping bags to pipe the pastry and the cream.

  • Portion size 34 servings
  • Credits : Canadian Living Magazine: December 2014

Ingredients

  • 1/2 cup butter
  • pinch salt
  • 1 1/4 cup all-purpose flour
  • 4 eggs
  • 1 egg yolk
  • 85 g good-quality white chocolate (about 3 oz), melted
Cranberry Cream:
  • 3/4 cups fresh or frozen cranberries
  • 3 tablespoons granulated sugar
  • 1 pkg unflavoured gelatin
  • 2 tablespoons boiling water
  • quarter pkg cream cheese softened
  • 1 1/4 cup icing sugar
  • 2 cups whipping cream 35%

Method

Cranberry Cream: In small saucepan, bring cranberries, granulated sugar and 2 tbsp water to boil. Reduce heat; simmer, stirring, until cranberries burst and almost no liquid remains, about 6 minutes. Let cool to room temperature. Using immersion blender, pur?e until smooth. (Make-ahead: Cover and refrigerate for up to 2 days.)

Mix gelatin with boiling water until dissolved; let cool. Meanwhile, in large bowl, beat cream cheese until smooth. Beat in icing sugar, 1/4 cup at a time. Beat in cranberry mixture; beat in gelatin mixture. In separate bowl, beat cream until stiff peaks form; fold into cranberry mixture. Cover; refrigerate for 1 hour.

Meanwhile, in small heavy-bottomed saucepan, bring butter, salt and 1 cup water to boil; remove from heat. Using wooden spoon, stir in flour until mixture comes away from side of pan and forms smooth ball. Return saucepan to medium-low heat; cook, stirring, until coating begins to form on inside bottom edge of pan, about 2 minutes. Transfer to large bowl; stir until slightly cool, about 30 seconds. Beat in whole eggs, 1 at a time, until mixture is smooth, shiny and holds its shape. Using large piping bag fitted with 3/4-inch (2 cm) plain tip, pipe dough into 1-1/2-inch (4 cm) wide mounds onto 2 parchment paper–lined baking sheets. Using wet finger, gently flatten any peaks in dough. Whisk egg yolk with 2 tsp water; brush over tops.

Bake in top and bottom thirds of 425 F (220 C) oven for 15 minutes. Reduce heat to 375 F (190 C); switch and rotate pans. Bake until golden and crisp, about 10 minutes. Turn off oven; open door and let stand in oven for 10 minutes. Remove from oven; let cool on pans.

Cut pastries in half horizontally. Using piping bag fitted with 3/4-inch (2 cm) star tip, pipe 1 tbsp of the cranberry mixture onto cut side of each pastry bottom; refrigerate until set, about 30 minutes. Meanwhile, drizzle chocolate over pastry tops; refrigerate until firm, about 15 minutes. Sandwich pastry tops with bottoms. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Nutritional facts per piece: about

  • Fibre trace
  • Sodium 41 mg
  • Sugars 7 g
  • Protein 2 g
  • Calories 139.0
  • Total fat 10 g
  • Potassium 35 mg
  • Cholesterol 51 mg
  • Saturated fat 6 g
  • Total carbohydrate 11 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cranberry Cream Profiteroles

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