WHO: A new Food52er (!) whose desserts we hope to see more of.
WHAT: A cream puff on summer vacation.
HOW: Make a semifreddo-like frozen mousse, pipe a few profiteroles, and finish. The hardest part will be the wait times, we promise.
WHY WE LOVE IT: Where cream puffs can be delicate and precious, these profiteroles scream loudly of summer. They're fun to eat, and sweetly delicious -- just like an ice cream cone, but dressed for a party.
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This is all you'll need.
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Start with the mousse. Now the pistachios are whole...
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...Now they're not!
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Combine the egg yolks, sugar, and vanilla, and beat until they've almost tripled in size.
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Transfer to a new bowl, and refrigerate.
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Next up: whip the cream. You know the drill.
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After the sugar has melted into the egg whites over a double boiler, it'll look like this. You want to warm it until it's just syrupy -- don't let it get too hot!
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Now whip these too. Check out those peaks.
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Combine all the separate parts you've just diligently whipped.
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And fold together very gently -- you don't want it to deflate!
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Stop when everything is just combined.
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Into a greased loaf or cake pan it goes, and set it to freeze!
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Onto the profiteroles. First, melt the butter along with the water and salt.
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See? Just like this.
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When it just reaches a boil, dump the flour in all at once. Don't be shy!
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Turn the heat down, and stir until combined.
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Move this operation to a bowl, and now the eggs get their turn. Now's the time to exercise those arm muscles.
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Pipe the profiteroles onto a lined baking sheet, and pop them in the oven.
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After they've cooled, halve them and fill each with some frozen mousse. Admire them for just a moment, and then eat before they melt!