Profiteroles with Pistachio Sauce, Whipped Cream, and Chocolate
Pistachio sauce is a delicacy that adds a refined taste and creamy texture to your desserts. To prepare it, start by grinding the pistachios together with the 25 grams of sugar until you obtain a very fine powder. This step is essential to ensure an even integration of flavors. Once you have the ground pistachios, transfer them to a blender and gradually add the oil. By pulsing the blender, you will notice how the ingredients transform into a rich and aromatic paste. In a separate bowl, use a whisk to thoroughly mix the egg yolks, sugar, and cornstarch. Make sure the mixture is homogeneous, without lumps, which will guarantee a smooth texture for the sauce. In a saucepan, heat the cream over medium heat, without letting it boil. Continuously stirring, gradually add the egg mixture, being careful not to curdle the yolks. Once you have added all the ingredients, transfer the mixture back to the saucepan and let it cook on low heat for 3-5 minutes, stirring constantly to achieve a smooth cream. Once the sauce has cooled, incorporate the pistachio paste for an extra flavor boost. Now let’s move on to the profiteroles. In a saucepan, over low heat, bring the butter, sugar, water, and salt to a slow boil. Once the ingredients have melted and combined, remove the saucepan from the heat and sift in the flour. Using a spatula, mix well to avoid lumps, then return the saucepan to low heat. Continue stirring until the dough pulls away from the sides. Let it cool for 10 minutes. Meanwhile, preheat the oven to 220°C (gas mark 7). Transfer the dough to a blender and add one egg, pulsing until fully incorporated. Repeat the process with the other two eggs, achieving a smooth and elastic mixture. Use a piping bag to form dough balls of about 3 cm in diameter on a baking tray lined with parchment paper. Bake for 10 minutes, then reduce the temperature to 180°C (gas mark 4) and bake for another 15 minutes, or until the profiteroles are golden and fluffy. After baking, transfer them to a wire rack to cool completely. For the filling, whip the cream until it becomes firm and set it aside. When the profiteroles are cool, cut them in half. Spread a layer of pistachio sauce on the bottom half, followed by a dollop of whipped cream, then cover with the top half. If you want to add a touch of elegance, melt the chocolate, butter, and milk in a saucepan over low heat and glaze the profiteroles with this decadent mixture. Alternatively, you can sprinkle powdered sugar on top for a simple yet sophisticated look. If you’re not serving them immediately, keep the sauce and whipped cream in the fridge and fill them before serving. These delicious profiteroles are perfect for any occasion or simply to indulge your senses!
Ingredients
- It depends on the chosen size
- I ended up with 25. For the dough: 175 ml water
- 85 g unsalted butter
- 1/4 teaspoon sea salt or fine pink salt
- 1 tablespoon sugar
- 125 g white wheat flour
- 3 eggs
- 300 ml whipping cream
- 1/2 bar dark chocolate (optional) + 10 g butter + 1 tablespoon milk. For the pistachio sauce: 50 g unsalted shelled pistachios
- 25 g white or brown sugar (I used brown and it turned out darker)
- 15 ml grape seed oil
- 1 yolk
- 1 tablespoon sugar
- 15 g cornstarch
- 125 ml cream (25
- 35%).
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