Dessert, Anyone?
A selection of our finest sweets to salivate over!
WIMBLEDON strawberries & cream
STRAWBERRY shortbread samiches
GO COOK YOURSELF
bacon and egg brunch cups
i’m hosting a brunch this weekend and trying to come up with tasty breakfasty things to serve. maybe i’ll try this one? hmmmm. anyone out there have any other ideas?
click pic for recipe.
Giant Profiterole with Crumble
Yesterday was my brother’s 12th birthday (HAPPY BIRTHDAY, BRO!), and so while my mom made his favourite food for dinner, I made his favourite dessert, profiteroles. I took a little twist on the regular profiterole recipe, changed it around, and made giant sized puffs with custard and a crumble on the inside to make it more textural. My brother loved them, if I must say, and he happily consumed his giant sized dessert.
These profiteroles aren’t as GIANT as I might described them to be, but they are at least double or triple the size of normal profiteroles. The construction of this dessert is simple. The crumble sits on the bottom half of the profiterole, with the top half filled with custard. Put them together, pour some dark chocolate and drizzle with white, and there you have it, a profiterole that should be shared between two, but can be happily consumed by one. If you’re daring enough to!
Giant Profiterole with Crumble
Ingredients
Choux pastry
- 25g unsalted butter, chopped
- 1/2 cup plain flour
- 2 eggs
- 150g dark chocolate, melted
- 50g white chocolate, melted
Creme Patissiere
- 300ml milk
- 1tsp vanilla essence
- 4 egg yolks
- 2/3 cup caster sugar
- 2 tbsp cornflour
- 25g unsalted butter
Crumble
- 50g unsalted butter
- 55g plain flour
- 25g caster sugar
Method
- For the choux pastry: Preheat oven to 180C. Line a baking tray with non-sick baking paper and mark six circles with a 7cm diameter. Place the butter in a large saucepan and add 1/2 cup water. Cook over medium heat until butter has melted and the mixture comes to the boil. Sift the flour into the pan and beat with a wooden spoon over the heat for about 1 minute, until the mixture comes away from the sides. Transfer the mixture to a bowl and beat for 1-2 minutes to release the heat. Add the eggs one at a time, beating well with electric beaters between each addition, until the mixture is very thick and glossy. Spoon mixture into a piping bag fitted with a round 1.5cm nozzle, and pipe and divide mixture between the six circles. Bake for 25-30 minutes until puffed and golden brown.Turn off oven and leave pastry in oven for 5 minutes. Remove and allow to cool.
- To make creme patissiere: Stir milk and vanilla essence in a medium saucepan over medium heat until almost boiling. Meanwhile, whisk the yolks, sugar and cornflour in a bowl until thick and pale and created ribbon formation. Gradually whisk the hot milk into the egg mixture. Return the mixture to a clean saucepan. Whisk over a medium heat until the custard boils and thickens. Pour into a bowl and cool for 5-10 minutes in room temperature. Add the butter and stir through, then cover the surface of custard with cling film to prevent skin from forming. Refrigerate to cool completely.
- To make crumble: Preheat oven to 200C. Add all ingredients into a small bowl and using fingertips, rub ingredients together until it resembles fine bread crumbs. Place crumble mixture onto a tray lined with non-stick baking paper and place in oven for 8-10 minutes or until golden, rotating half way to allow for even cooking. Remove from oven and allow to cool completely.
- To assemble: Cut profiteroles in half in a 2:1 ratio (top half bigger). Press crumble mixture into the base of the profiterole, then fill the top half with the creme patissiere. Join together carefully, then evenly spread and distribute dark chocolate over the top of each profiteroles. Finish off by drizzling white chocolate over the tops. Refrigerate until ready to serve.
ENJOY! :D
