Profiteroles

Profiteroles

So we’ve now come to the end of another week of Victorian recipes and a Victorian meal. Are you as full as I am? Amongst the many desserts and vegetable dishes (I’m not quite sure why they were listed under the sweets portion of the menu), the Queen was served “Les Choux glacés à la Duchesse” which translates to “Iced Puff Pastries” or in my mind “Profiteroles”. Now no matter how you slice it, whether with the Victorian version of the recipe:

Les Choux glacés à la Duchesse

Or the modern day recipe that I have below, I will fully admit that this is not one of those “Shake-and-Bake” recipes where you can blink and be done with it. It’s got steps, lots of them, and it’s a wee bit finicky and pain-staking. Having made it sound like oh so much fun, I can say one thing for it… it’s delicious and super-duper impressive! Especially if you make a tower out of them. Have a mother-in-law you want to impress? This will do it! You can try making this dish with non-dairy ingredients, replacing the butter with margarine and the milk with soy/almond/cashew milk, but I’m not 100% sure how well it will come out.

Ingredients:

Choux Pastry:
½ cup water
½ cup milk
1/3 cup unsalted butter
1 teaspoon sugar
¼ teaspoon salt
1 cup all-purpose flour
4 eggs

Vanilla Pastry Cream:
4 egg yolks
2 cups milk
¾ cup sugar
¼ cup cornstarch
1 teaspoon vanilla

Chocolate Glaze:
60 g (1/3 cup or 2.1 oz.) bittersweet chocolate, finely chopped
2 tablespoons unsalted butter
2 teaspoons corn syrup

Directions:

Choux Pastry:
In medium sized sauce pan, bring the water, milk, butter, sugar and salt to boil over medium-high heat until the butter is melted. Using wooden spoon, stir in flour until mixture forms ball and film forms on the bottom of the pan.

Cook, stirring, for 1 minute. Remove the pan from the heat, and continue to mix the pastry dough for another minute so that it can cool a bit. One at a time, beat in 3 of the eggs, beating well after each addition until the dough is smooth and shiny.

Line two baking sheets with parchment paper. Using a piping bag fitted with a ½ inch plain tip or spoon, pipe (or spoon) the dough into twenty-four 1 ½ inch wide mounds on the prepared baking sheets. Whisk the remaining egg with 1 tablespoon of water; and using a pastry brush, brush the mixture over the mounds, gently flattening any peaks in dough.

Bake in 425°F oven until the mounds are puffed and golden, about 15 minutes. Reduce the heat to 375°F and bake until golden and crisp, about 10 more minutes. Turn off the oven, and let them stand in oven for another 15 – 25 minutes to dry.

Transfer the pastry mounds to a wire rack, and using the tip of a knife, poke hole in bottom of each profiterole. Let the pastry cool completely. (If you are making these ahead: Store in airtight container for up to 24 hours, then re-crisp in 350°F oven for 5 minutes, then cool again before filling.)

Vanilla Pastry Cream:
In bowl, whisk together the egg yolks, ½ cup of the milk, the sugar and cornstarch. In heavy-bottomed saucepan, heat the remaining milk over medium heat just until bubbles form around the edge. Gradually whisk the warmed milk into egg yolk mixture. Return the combined mixture to the saucepan and cook, whisking, until thick enough to coast the back of a spoon, about 5 minutes.

Strain the cream through a fine-mesh sieve into clean bowl, and then stir in the vanilla. Cover the bowl with some plastic wrap, laying the wrap directly on the surface of the cream (this way a skin doesn’t form). Refrigerate the cream until chilled, about 3 hours. (If you are making this ahead: Refrigerate in airtight container for up to 24 hours.)

Chocolate Glaze:
In heatproof bowl over a saucepan of hot (not boiling) water*, melt together the chocolate, butter and corn syrup, stirring until smooth. Remove from heat, leaving the bowl over the saucepan to keep warm.

* Click here to see my tips on using a double boiler.

Assembly:
Using a piping bag fitted with ¼ inch plain tip, pipe pastry cream into each profiterole through the hole in the bottom. Dip the tops of each into the glaze. Let each stand until set, about 20 minutes. (If you are making these ahead: Refrigerate them for up to 4 hours.)

Rhubarb Custard Tart

Rhubarb Torte

So I came across this picture more than a year ago, and fell head over heels in love with it. but alas, no recipe to go along with it. So I became a woman on a mission, trying to find something that would more or less match up, and I think I did. I played around with a few different recipes and settled on the one below, taking a bit from this one and a bit from that one. I have given an recipe for making your own pastry dough, but you can easily just use a store bough one instead. Just blind bake until golden brown and follow the rest of the steps for the tart.

Ingredients:

Sweet Pastry Dough:
1 ¼ cups all-purpose flour
1 ½ tablespoons sugar
¼ teaspoon salt
7 tablespoons cold unsalted butter, cut into bits (1 stick, minus 1 tablespoon)
1 large egg yolk
½ teaspoon vanilla
½ teaspoon lemon juice
2 ½ tablespoons cold water

Custard:
414ml (14 oz.) condensed milk (this is equal to 1 ¾ cups plus 2 tablespoons)
100ml evaporated milk (this is equal to ½ cup minus 1 tablespoon)
1 teaspoon vanilla
2 tablespoons cornstarch
2 eggs + 2 yolks

Rhubarb:
2-3 large stalks fresh rhubarb, sliced to the width of your tart pan
¼ cup sugar
¼ cup water

You will also need a 14 x 5 x 1 inch rectangular tart case (or any other tart shell you would like)

Directions:

For the Pastry Dough:
Whisk together the flour, sugar, and salt in a large bowl. Using a pastry blender or your fingertips (or I’ve even known people to use two knives in a criss-cross motion), blend together the flour mixture and butter until most of mixture resembles coarse meal with small (roughly pea-size) butter lumps.

In a separate bowl, beat together the egg yolk, vanilla, lemon juice, and water with a fork and then stir it into the flour/butter mixture with the fork until combined well.

Gently knead the dough in the bowl with floured hands until a dough forms. Turn the dough out onto a floured surface and gently knead 4 or 5 times. Form the dough into a ball, and then flatten it into a disk and chill, wrapped in plastic wrap, at least 1 hour and up to 2 days.  If making the tart right away, preheat oven to 350°F, and line a rectangular pastry case with sweet pastry and blind bake* until golden, about 12-15 minutes.

For the Custard:
To make the custard you are going to need to pans on the stove top at once. One with the evaporated milk/cornstarch mixture and one acting as a double boiler* for the egg base.  For the egg base, take a small to medium pan (make sure your pan is smaller than your mixing bowl that will sit on top) and put a cup or two of water in it and set it to boil on the stove. Once it begins to boil, lower it to a simmer. It is now ready to act as your double boiler.

While you are waiting for your water to come to temperature, mix the eggs, egg yolks, vanilla and condensed milk together in a glass bowl. Once the water is simmering, place the glass bowl over the pan, and heat the contents, whisking until they thicken. To make the custard place the evaporated milk and cornstarch in a saucepan and slowly bring to a boil, stirring constantly.

Remove both mixtures from the stove top and fold together to fully combine. Pour the combined custard into the cooked pastry case.

For the Rhubarb:

Cut the rhubarb into equal lengths, to fit the pastry case. Pour the sugar and water into a sauce pan and heat until the sugar has dissolved. Place the rhubarb into the heated sugar and allow to cook for 1 minute then turning gently for another minute. You are just par-cooking the rhubarb, the final product will still have some firmness to it.

Place the rhubarb gently on top of the custard along the length of the pastry case. Using a pastry brush, brush the top of the tart and rhubarb with the remaining sugar syrup to glaze. Refrigerate until chilled and set.

* Click here to learn about blind baking and double boilers.