Profiteroles with a Frozen Pistachio Mousse

By Ty Ryavec
May 29, 2013
9 Comments


Author Notes: This is a recipe inspired by those warm, grey days, where you don't quite want a sorbet, but you're still in the mood for something cold that will make you realize summer is on the way. Food can be a pathway to the next season, and this is a wonderful transition into warm weather. Ty Ryavec

Food52 Review: 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.
The Editors

Makes: 48

Ingredients

Frozen Pistachio Mousse

  • 4 eggs, separated
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3/4 cup heavy cream, chilled
  • 1 cup pistachios, cracked and hulled, plus 1/2 cup for garnishing

Profiteroles

  • 1 cup water
  • 1/2 cup cold butter, cut into small cubes
  • 1 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 4 eggs

Directions

Frozen Pistachio Mousse

  1. In a food processor, chop pistachios until fine enough to fold in, but with some texture. Set aside.
  2. Lightly coat a medium-sized springform pan or loaf pan with cooking spray. Set aside.
  3. In a stand mixer, whisk egg yolks, vanilla, and 1/4 cup sugar until almost tripled in size and very light yellow in color. Transfer to a large mixing bowl and refrigerate.
  4. Whisk heavy cream until medium peaks form. Refrigerate.
  5. Add egg whites, remaining 1/2 cup sugar, and 1 teaspoon salt to a stand mixer bowl. Over a double boiler, whisk until mixture has just become warm and syrupy in texture. Move the bowl to a stand mixer and whisk on medium until the whites begin to foam. Bring the mixer to high and until semi-stiff peaks form and mixture has cooled.
  6. Using the large mixing bowl, combine yolks, whites, whipped cream, and pistachios. Gently fold the mixture together with a large, rubber spatula until combined but not deflated.
  7. Transfer mixture to prepared pan and place in the freezer for 8 hours, or overnight, until set.

Profiteroles

  1. Preheat oven to 350 F. Prepare a baking sheet with a Silpat or parchment paper.
  2. Heat water, butter, and salt over medium heat, until it reaches the first boil.
  3. When butter is melted, add the flour all at once. Stir over low heat with a wooden spoon until combined, about 2 minutes.
  4. Move to a bowl and add the eggs, one by one, until combined.
  5. Transfer to a piping bag, and pipe 1 inch circles, 1/2 inch apart.
  6. Bake for 25 minutes, or until golden brown. Then shut off the oven for another 25, to let the pastry dry out.
  7. Transfer to a rack to allow profiteroles to cool completely. Once cooled, cut in half, and fill with the set frozen pistachio mousse, using a spoon.
  8. Serve with a jam, compote, or on their own.

More Great Recipes:
Serves a Crowd|Spring|Summer|Fourth of July|Vegetarian|Dessert

Reviews (9) Questions (0)

9 Comments

siryn511 June 26, 2013
Looks really good! Just have to come up with a dairy-free alternative to the mousse
 
PistachioDoughnut June 25, 2013
Looks awesome, Cannot wait to try it.
 
Kitchen B. June 20, 2013
Must hide this. From profiterole loving first daughter. Many congratulations - it looks and sounds divine!
 
Angela @. June 20, 2013
You got my vote :-)
 
ktchnninja June 15, 2013
these were awesome! everyone at work loved them (had to take them in to avoid bingeing haha!)
 
Author Comment
Ty R. June 14, 2013
Thanks so much, everyone! <br /><br />As for storing the remaining puffs, freezing works perfectly. I kept everything in airtight tupperware, and they lasted for a few weeks!<br /><br />And, they're great with a jam! I actually made a blood orange compote that complimented the pistachio flavor perfectly!
 
Angela @. June 13, 2013
Had fun "testing" this.
 
ktchnninja June 11, 2013
cant wait to try these. what's the best way to store the remaining puffs? they should freeze okay, right?
 
hardlikearmour June 5, 2013
These sound fantastic, and I bet they would be great with a raspberry jam or coulis!