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
Test Kitchen Notes
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
- Frozen Pistachio Mousse
heavy cream, chilled
pistachios, cracked and hulled, plus 1/2 cup for garnishing
cold butter, cut into small cubes
- Frozen Pistachio Mousse
- In a food processor, chop pistachios until fine enough to fold in, but with some texture. Set aside.
- Lightly coat a medium-sized springform pan or loaf pan with cooking spray. Set aside.
- 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.
- Whisk heavy cream until medium peaks form. Refrigerate.
- 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.
- 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.
- Transfer mixture to prepared pan and place in the freezer for 8 hours, or overnight, until set.
- Preheat oven to 350 F. Prepare a baking sheet with a Silpat or parchment paper.
- Heat water, butter, and salt over medium heat, until it reaches the first boil.
- When butter is melted, add the flour all at once. Stir over low heat with a wooden spoon until combined, about 2 minutes.
- Move to a bowl and add the eggs, one by one, until combined.
- Transfer to a piping bag, and pipe 1 inch circles, 1/2 inch apart.
- Bake for 25 minutes, or until golden brown. Then shut off the oven for another 25, to let the pastry dry out.
- 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.
- Serve with a jam, compote, or on their own.