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
Frozen Pistachio Mousse
heavy cream, chilled
pistachios, cracked and hulled, plus 1/2 cup for garnishing
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.