Profiteroles with Chunky Ginger Custard and Chocolate

IMG_1047Profiteroles 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.IMG_1062 IMG_1063

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.

While the Profiteroles are baking, make the pastry cream…IMG_1057

IMG_1058In a medium heavy bottomed sauce pan add: 1 cup of whole Milk1 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 Yolks3 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.IMG_1061IMG_1060If 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.

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note:
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