profiteroles

recipe by Sebastian Motoasca, Pastry Chef at Boca West Country Club, Boca Raton, Florida, USA

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Serves 24 (1.5 ounce profiteroles)

Ingredients

Profiteroles

• 4 oz. Plugra Butter
• 8 oz. Whole Milk
• ½ oz. Sugar
• Salt (pinch)
• ½ oz.  Vanilla Extract
• 6 oz.  All-Purpose Flour (sifted)

1. 9 Whole eggs

Sugar Crust  

1. 4 ½ oz. Plugra Butter

• 5 ½ oz.  Sugar
• 5 ½ oz. All Purpose Flour (sifted)
• ½ oz. Vanilla Extract
• Food Coloring for Shades.

Raspberry Jam

1. 10 oz. Raspberries (fresh)

• 6oz. Sugar
•  ½ Lemon (juiced)
• 1 gram  Pectin N.H.   

Linzer Cookie Disk

• 6 oz. Plugra Butter
• 3 oz.  Sugar
• 2 oz.  Egg Yolk
• ¼ oz. Vanilla Extract
• 8 oz.  All-Purpose Flour (sifted)

Chocolate Mousse

• 3.5 oz. Milk
• 3.5 oz. Heavy Cream
• 3.5 oz. Egg Yolk
• 1.5 oz.  Sugar
• 2 ¼ oz. Trimoline
• 8 ½ oz. 65% Vahlrona Chocolate
• 17 oz. Heavy Cream for whipping

Preparation

Profiteroles

Over medium heat combine the butter, milk, sugar, salt and vanilla extract and bring to a boil. Remove from heat and immediately add the flour using a wire whip.  

Stir until the flour is completely incorporated and let cool for 5-7 minutes in a mixing bowl.  Add the eggs, one at a time using a mixer with a paddle on a low to medium speed.

Sugar Crust

Combine the butter and sugar using a mixer on medium speed with a paddle, cream until pale.  Add the vanilla, and mix.  Add the sifted flour and mix until completely incorporated.  

Roll the mixture to ⅛ inch.  thickness and refrigerate. 

When cool, remove from fridge and  with a round cutter create disks about 1 ½ inches in width. 

To assemble the profiteroles scoop 1 ½ oz. profiterole dough onto a Silpat and place sugar crust disk on top.  

Bake at 350 °F for 18-20 minutes and allow to cool to room temperature.    

Raspberry Jam 

Combine all ingredients in a stainless pot and cook until 220 °F 

Push the mixture through a fine strainer to remove seeds.  

Return to the stove and cook for 3-4 minutes, then cool and reserve. 

Linzer Cookie Dish

In a mixer with a paddle combine butter, sugar, and vanilla.  

Cream until pale and add the egg yolk.  Reduce speed to slow and add the sifted
​flour.  Mix until combined. 

Roll dough to ⅛” thickness and using a round cutter cut 2” circles.  

Place on Silpat and bake at 300 degrees for 15 minutes or until golden brown.

Chocolate Mousse

Combine chocolate and trimoline in a mixing bowl and reserve. 

Over low heat combine milk and cream and bring to a simmer.

In a mixing bowl combine yolks and sugar and whip until pale.  

Slowly add half the cream mixture to the egg and sugar while constantly stirring.  Add the cream and egg-sugar mixture back into remaining cream continuing to stir over low heat while constantly whisking heat mixture to 180 °F.

Strain cream and egg mixture into chocolate and stir to combine. 

While cooling, whip reserved heavy cream to a soft peak.  When egg and cream mixture reaches 110 °F fold in whipped cream, refrigerate when done.
​

Assembly

Cut a small hole in the bottom of each profiterole.  Using a piping bag fill with chocolate mouse leaving some room for the raspberry jam.  

Using piping bag finish filling profiterole with the raspberry jam. 
 
Place profiterole on a Linzer cookie circle.

Garnish profiteroles with powdered sugar, fresh raspberries and lightly whipped cream or as desired.

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One of the many dining areas at Boca West Golf and Country Club, Boca Raton, Florida, USA.  Image courtesy Boca West.