Almond Profiteroles

Almond Profiteroles

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
Makes about 24 profiteroles and 3 1/2 cups Honey Crème Diplomat
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  1. ½ cup plus 1 tablespoon water, divided
  2. ½ cup milk
  3. ½ cup unsalted butter, diced
  4. ½ vanilla bean, split lengthwise and scraped, seeds reserved
  5. 1 cup all-purpose flour
  6. 1/2 teaspoon salt
  7. 5 large eggs, divided
  8. 3 tablespoons ground toasted almonds
  9. 1 tablespoon sugar
  10. ½ teaspoon ground coriander
  11. Honey Crème Diplomat (recipe follows)
Honey Crème Diplomat
  1. 1 cup milk
  2. ½ teaspoon vanilla extract
  3. ½ vanilla bean, split lengthwise and scraped, seeds reserved
  4. ½ cup honey, divided
  5. 2 large egg yolks
  6. 2 tablespoons cornstarch
  7. 2 tablespoons unsalted butter
  8. 1 cup heavy whipping cream
  9. ¼ cup confectioners’ sugar
  1. Preheat oven to 375˚.
  2. 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.
  3. Spoon or pipe about 1 tablespoon mixture into mounds 3 inches apart on an ungreased baking sheet.
  4. In a small bowl, whisk together remaining egg and 1 tablespoon water. Using a pastry brush, lightly coat each dough mound with egg mixture.
  5. 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.
  6. 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
  1. In a small saucepan, combine milk, vanilla extract, vanilla bean seeds, and ¼ cup honey.
  2. Bring to a boil, reduce heat, and simmer for 5 minutes. Remove from heat, and strain.
  3. 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.
  4. 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.
  5. 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.
“Liquid Gold” can be found on page 36 on the March/April 2011 issue of Victoria. 

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