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Profiteroles with a Frozen Pistachio Mousse

By • June 20, 2013 • 0 Comments

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Profiteroles with a Frozen Pistachio MoussebyTy Ryavec

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.
Profiteroles with a Frozen Pistachio Mousse

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This is all you'll need.

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Start with the mousse. Now the pistachios are whole...

Profiteroles with a Frozen Pistachio Mousse

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...Now they're not!

Profiteroles with a Frozen Pistachio Mousse

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Combine the egg yolks, sugar, and vanilla, and beat until they've almost tripled in size.

Profiteroles with a Frozen Pistachio Mousse

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Like so.

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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!

Profiteroles with a Frozen Pistachio Mousse

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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.

Profiteroles with a Frozen Pistachio Mousse

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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!

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