
Framboise Profiterole
Recipe courtesy of Emilia Tomaszycki, CEPC, Executive Pastry Chef, Bonita Bay Club (Bonita Springs, Fla.)
Ingredients
- Pâte à Choux
- water - 454 gms.
- unsalted butter - 226 gms.
- salt - 10 gms.
- all-purpose flour - 298 gms.
- eggs - 8 ea.
- Craquelin for Pâte à Choux
- unsalted butter - 85 gms.
- brown sugar - 110 gms.
- all-purpose flour - 95 gms.
- Whipped Ganache
- heavy cream - 100 gms.
- trimoline - 10 gms.
- glucose - 10 gms.
- opalyse - 68 gms.
- heavy cream - 150 gms.
- Raspberry Gelée
- raspberry purée - 1000 gms.
- sugar - 200 gms.
- gelatin - 25 gms.
- water (to bloom gelatin, do not add to mix) - 100 gms.
- Coconut Sable
- sugar - 396 gms.
- coconut flakes - 100 gms.
- pastry flour - 1162 gms.
- salt - 8 gms.
- unsalted butter - 680 gms., soft
- egg - 2 ea.
- egg yolks - 120 gms.
- water - 24 gms.
- Assembly
- red veined sorrel - 3 pcs.
- flower petals - 3 pcs.
- gold leaf - 3 pcs.
Instructions
- Start off by making the white chocolate whipped ganache. Let set overnight.
- Then make the raspberry gelée and cast it into your bowl. Let set overnight.
- Mix the coconut sable dough and wrap in plastic wrap. Chill for at least 4 hours.
- Pipe the pâte à choux on the silpat. Place the craqueline on top of the choux round and bake as instructed. Cool.
- Take the sable dough and roll out to 1/2-inch. Cut with a 2-inch fluted round cutter and bake in between perforated air mats at 350° F for 12-15 min. Cool.
- Roll premade Praline Croquantine between two Silpats to 1/2-inch Freeze. Remove and cut with the same 2-inch fluted round cutter to match the sable.
Procedure for Pâte à Choux
- Boil water and butter.
- Stir in flour and salt till dry.
- Transfer to stand mixer and paddle until steam goes away.
- Slowly add in eggs.
- Pipe onto silpats and bake at 350° F with 100% humidity 2 bar fan for 30 minutes.
Procedure for Craquelin for Pâte à Choux
- Paddle all ingredients.
- Roll to 1/4-inch thick between two pieces of parchment.
- Freeze.
- Cut to desired size and place on top of choux.
- Bake as usual.
Procedure for Whipped Ganache
- Melt chocolate.
- Heat cream, trimoline and glucose. Make ganache.
- Add cold cream.
- Chill overnight. Then whip.
Procedure for Raspberry Gelée
- Heat purée and sugar.
- Add bloomed gelatin.
Procedure for Coconut Sable
- Combine sugar, coconut, flour and salt.
- Mix in butter until it resembles coarse oatmeal.
- Add in eggs, yolks and water. Mix till combined.
- Chill for at least 2 hours.
- Roll to 1/4-inch thin and bake at 350° F between two Air Mats until golden around the edges.
Assembly
- Using a small star tip, punch a hole in the bottom of the cream puff. Whip the white chocolate ganache to stiff peak and pipe into puff until very full.
- Place filled puff in center of gelée in the bowl. Pipe a dot of ganache on top of puff and secure sable round to puff. Place Praline Croquantine on top of sable.
- Using piping tip #824, pipe a rosette with the white chocolate whipped ganache on top of sable.
- Gently place 3 pieces of red micro sorrel, 3 pieces of edible flower petals and 3 pieces of gold leaf around sides of rosette.