recipe by Sebastian Motoasca, Pastry Chef at Boca West Country Club, Boca Raton, Florida, USA
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)
9 Whole eggs
Sugar Crust
4 ½ oz. Plugra Butter
5 ½ oz. Sugar
5 ½ oz. All Purpose Flour
½ oz. Vanilla Extract
Food Coloring for Shades.
Raspberry Jam
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 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.
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)
9 Whole eggs
Sugar Crust
4 ½ oz. Plugra Butter
5 ½ oz. Sugar
5 ½ oz. All Purpose Flour
½ oz. Vanilla Extract
Food Coloring for Shades.
Raspberry Jam
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 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.