Posting after a while. I love cooking and experimenting but blogging doesn’t come to me naturally. I have to make it a discipline to blog. Made something special for a special person so had to share with you all.
We did a small celebration for Anagha Godbole‘s participation in Master Chef India today. Each one of us prepared a recipe from her blog and presented to her. It was a great fun to see Anagha totally caught by surprise 🙂 A lovely, down to earth person, who shares so many interests with me apart from having the same name. A true inspiration for me on my food journey.
This recipe combines classic french and Persian flavors together. I made profiteroles like one from her blog(Link – https://thesaffrontouch.com/tag/profiteroles/ ). Filled them with pistachio icecream that has a hint of cardamom and rose. I perfumed the profiteroles with light Orange blossom water syrup. The inspiration for the icecream and the Orange blossom water syrup came from another one of her recipe where she made a cookie with these ingredients (Link – https://thesaffrontouch.com/2016/12/11/pistachio-cookie/ ). Do check these out. She takes great effort in explaining every step.
In short, Profiterole is a french cream puffs generally filled with something sweet like pastry cream, icecream, custard etc. The base for this puff is choux pastry (pronounced as shoe pastry) dough. A versatile dough that can be turned into many popular desserts such as french eclairs, beignets, spanish churros etc.
servings – 20-24
1 cup milk
1 stick butter (8 Tbsp)
1 cup flour
a pinch of salt
Heat milk and butter together until butter melts. Add flour and salt. Mix well. Keep stirring until a lump forms. Continue stirring until you see that the lump starts sticking to the bottom of the pan.
Move the dough from the hot pan into a different room temp. pan. Add one egg at a time and keep mixing. Using food processor or hand mixer works well. Before adding last egg do a test – take a piece of dough between your thumb and index finger. Pull the fingers apart, you will see peaks on both the fingers. You will see peaks of the dough. If the peaks stand firm on your fingers, you need more moisture so add the remaining egg. If the peak bends, you have enough moisture and you don’t need the last egg.
Pipe the dough into desired shape on to a baking tray and bake at 425 degrees for 20 mins or until you can lift the profiterol from the tray and they sound hollow from inside.
1 cup of half and half
1 cup of full fat milk
1 cup of whipping cream
1 cup of pistachio – lightly roasted and ground
1/4 cup pistachios crushed but not ground
1 tbsp of rose petals
2 drops of rose essence
Put all the ingredients in the icecream maker and let it do the work. I love Cuisinart Frozen yogurt Icemaker for this.
I also made a quick light syrup of orange blossom water by heating a 4 tbsp of water, 1 tsp of orange blossom water and 1 tbsp of sugar.
Cut a profiterole in half. Add a dollop of the icecream on one half. Add a little orange blossom syrup. cover with other half and sprinkle with some crushed pistachios.