An angelic treat befitting the lighthearted arrival of spring, Almond Profiteroles are made with airy pastry dough similar to that of éclairs.
Almond Profiteroles with Honey Crème Diplomat
2016-02-15 22:51:14
Makes about 24 profiteroles and 3 1/2 cups Honey Crème Diplomat
Ingredients
- ½ cup plus 1 tablespoon water, divided
- ½ cup milk
- ½ cup unsalted butter, diced
- ½ vanilla bean, split lengthwise and scraped, seeds reserved
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 5 large eggs, divided
- 3 tablespoons ground toasted almonds
- 1 tablespoon sugar
- ½ teaspoon ground coriander
- Honey Crème Diplomat (recipe follows)
Honey Crème Diplomat
- 1 cup milk
- ½ teaspoon vanilla extract
- ½ vanilla bean, split lengthwise and scraped, seeds reserved
- ½ cup honey, divided
- 2 large egg yolks
- 2 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 1 cup heavy whipping cream
- ¼ cup confectioners’ sugar
Instructions
- Preheat oven to 375˚.
- In a medium saucepan over medium heat, bring ½ cup water, milk, butter, and vanilla bean seeds to a boil. Add flour and salt. Using a wooden spoon, stir vigorously until mixture forms a ball. Remove from heat. Cool 4 minutes. Add 4 eggs, one at a time, beating with a wooden spoon for 30 seconds after each addition, until smooth.
- Spoon or pipe about 1 tablespoon mixture into mounds 3 inches apart on an ungreased baking sheet.
- In a small bowl, whisk together remaining egg and 1 tablespoon water. Using a pastry brush, lightly coat each dough mound with egg mixture.
- In a separate small bowl, combine almonds, sugar, and coriander. Sprinkle mounds evenly with almond mixture. Bake 22 to 25 minutes, or until golden and puffed. Cool.
- Cut off top of each profiterole, reserving tops. Pipe or spoon Honey Crème Diplomat into hollow profiteroles; replace tops. Serve immediately, or refrigerate. Profiteroles will keep for 2 to 3 days stored in an airtight container and chilled.
Honey Crème Diplomat
- In a small saucepan, combine milk, vanilla extract, vanilla bean seeds, and ¼ cup honey.
- Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, and strain.
- In a small bowl, whisk egg yolks. Add remaining ¼ cup honey and cornstarch, whisking until smooth. Gradually whisk warm milk mixture into egg mixture until combined.
- Place mixture back in small saucepan. Cook over medium heat, whisking constantly, until thick, about 3 to 5 minutes; stir in butter. Remove from heat, and strain. Place in a container, and cover surface of pudding with plastic wrap. Chill for at least 2 hours.
- In a medium bowl and using a mixer at medium-high speed, beat together cream and sugar until stiff peaks form. Fold chilled pudding mixture into cream mixture until smooth. Store, covered, in refrigerator, for up to 3 days.
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