Profiteroles are one of those things that in my head seemed a lot more complicated than they, in reality, turned out to be. In fact they are real easy to make, keep well and are very versatile for either sweet or savory goodies.
My friend Philip visited for his birthday, I told him I wanted to make him something sweet for turning 54 and asked if he had any favorite flavors? He gave me a short list on which were chocolate and ginger. Not necessarily together. After some pondering it seemed to me that incorporating 2 of his flavor choices into one recipe would be way better than just making a chocolate dessert or a ginger dessert…right?
This dish can be made without the addition of Australian ginger in the pastry cream, but if you can get your hands on some I strongly recommend you use it. Unlike crystallized ginger which tends to be chewy, hard and sugar-coated, Australian ginger is soft and sugar soaked – like a soft jelly. Chopped up and added to ginger infused pastry cream give this dessert a wonderful Ginger one, two punch.
Profiteroles with Chunky Ginger Cream and Chocolate
Preheat the oven to 425 F
In a saucepan over medium high heat add: 1/2 cup Water, 1 teaspoons sugar, 1/4 teaspoon Salt, 3 tablespoons unsalted Butter and cook until the butter has melted. Remove from heat and add, all at once, 1/2 cup All Purpose Flour. Whisk until completely incorporated and then let sit to allow to cool for a few minutes.
One at a time whisk in 2 large farm fresh Eggs until the eggs are completely incorporated.
On a parchment lined baking sheet spoon generous tablespoons of the batter a few inches apart. There should be enough batter to make 6. This recipe can easily be doubled.
In a small bowl whisk an egg yolk with a teaspoon of whole milk and brush each Profiterole.
Bake for 30 minutes, turn the heat off and keep in the oven for an additional 5 minutes, then remove and cool on a wire rack.
In a medium heavy bottomed sauce pan add: 1 cup of whole Milk, 1 peeled, 2″ chunk of fresh Ginger over medium heat, just before the milk begins to simmer, remove from the heat and let sit 20 minutes. In a medium size bowl whisk together 3 large farm fresh Egg Yolks, 3 Tablespoons of organic (must be organic) Corn Starch (tapioca starch would work in a pinch) and 1/3 cup Sugar.
Bring the ginger/milk mixture back to the simmer after 20 minutes and let very gently simmer for 5 minutes. Remove from heat and slowly a little bit at a time whisk into the egg mixture.
Return the saucepan and over medium heat whisk until very thick – 5-7 minutes. Remove from the heat and stir in 2 Tablespoons unsalted Butter and 1 teaspoon of Domain de Canton (or Vanilla).
Let cool for 10 minutes then fold in 1/4 cup of medium chopped Australian Ginger. Place a piece of parchment paper directly over the pastry cream and refrigerate until ready to fill your Profiteroles.If you choose you can add both the ginger pastry cream and whipped cream to your profiteroles. Hotel chocolate sauce can also be poured over them before serving, but for the sake of ease I coated mine with melted dark chocolate (about 2 ounces).
These are best served cold, so make them before dinner and let them chill.