One sweet and one savory profiterole

Chef Whitney Davis shows us how to make them

www.wholefoodmarket.com/salud

Mustard Seed Profiteroles

Ingredients

·         1 Cup Milk

·         1 Stick Butter

·         1/2 tsp. Salt

·         6 oz. Bread Flour

·         4 Eggs

·         2 tablespoons Whole Grain Mustard

Directions

1.       Combine milk, butter, and salt in a heavy saucepan and bring to a boil.

2.       Remove the pan from the heat and add the flour all at once. Stir quickly.

3.       Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.

4.       Transfer the dough to the bowl of a mixer. With the paddle attachment, mix at low speed until the dough has cooled slightly (warm but not hot to the touch).

5.       At medium speed, beat in the eggs one at a time, then finish by adding the mustard. Make sure each egg is completely incorporated before adding the next one. Dough should be slightly firm, but not stiff.

6.       Place dough in a pastry bag and pipe dough in 2” rounds about 1” high on a baking sheet lined with parchment or a silicone baking liner.

7.       Bake at 425 for 10 minutes. Lower the heat to 375 and continue baking until the eclairs are well-browned and very crisp (about 15-20 minutes). Remove from oven and let cool in a warm place.

 

 

Curry & Cashew Chicken Salad

Ingredients

·         1 rotisserie chicken, cooled and shredded 

·         1/2 cup mayonnaise

·         1/3 cup plain yogurt

·         5 teaspoons curry powder

·         1 tablespoon fresh lime juice

·         1 teaspoon honey

·         1/4 teaspoon ground ginger

·         1 cup red onion, small dice

·         1 mango, peeled and diced

·         1/2 cup salted roasted cashews, coarsely chopped

·         Salt and pepper, to taste

 

Directions

1.       In a medium bowl, whisk together mayonnaise, yogurt, curry powder, lime juice, honey, ginger, salt, and pepper. Add chicken, red onion, mango, and cashews and stir to combine. Can be made a day ahead and kept refrigerated.

 

Classic Cream Puffs

Ingredients

·         1 Cup Milk

·         1 Stick Butter

·         1/2 tsp. Salt

·         6 oz. Bread Flour

·         4 Eggs

Directions

1.       Preheat oven to 425.

2.       Combine milk, butter, and salt in a heavy saucepan and bring to a boil.

3.       Remove the pan from the heat and add the flour all at once. Stir quickly.

4.       Return the pan to moderate heat and stir vigorously until the dough forms a ball and pulls away from the sides of the pan.

5.       Transfer the dough to the bowl of a mixer. With the paddle attachment, mix at low speed until the dough has cooled slightly (warm but not hot to the touch).

6.       At medium speed, beat in the eggs one at a time. Make sure each egg is completely incorporated before adding the next one.

7.       Place dough in a pastry bag and pipe dough in 2” rounds about 1” high on a baking sheet lined with parchment or a silicone baking liner.

8.       Bake at 425 for 10 minutes. Lower the heat to 375 and continue baking until the eclairs are well-browned and very crisp (about 15-20 minutes). Remove from oven and let cool in a warm place.

For chocolate glaze:

·         ½ cup heavy cream

·         4 ounces bittersweet chocolate

Directions

Heat cream in a small saucepan until just simmering.  Add chocolate and whisk until smooth.  Let come to room temperature before using.  It should be thick but still pourable.

 

Pastry Cream Ingredients

·         4 Cups Milk

·         1 Cup Sugar, divided

·         3 Egg yolks

·         3 Whole eggs

·         1/3 Cup Cornstarch

·         4 Tbsp. Butter

·         1 Tbsp. Vanilla paste (or extract)

Pastry Cream Directions

1. In a heavy saucepan or kettle, dissolve half the sugar in the milk and bring to a boil.

2. With a whip, beat the egg yolks and whole eggs in a stainless-steel bowl.

3. Sift the cornstarch and remaining sugar into the eggs. Whisk together until perfectly smooth.

4. Temper the egg mixture by slowly whisking in the hot milk in a thin stream.

5. Return the mixture to the heat and bring to a boil, stirring constantly.

6. When the mixture comes to a boil and thickens, remove from the heat.

7. Stir in the butter and vanilla. Mix until the butter is melted and completely blended.

8. Pour out into a clean and cover with plastic film placed directly in contact with the surface of the cream to prevent a crust from forming. Cool and chill as quickly as possible.

 

© 2017 WCNC.COM


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