Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.
Makes about 20 profiteroles
Ingredients for choux pastry
- 250 ml of water
- 250 ml of milk
- 150g butter
- 10 g of salt
- 60 g of sugar
- 250 g all-purpose flour
- 20 g of dune pepper *
- 6 eggs
* You can buy dune pepper at Épices de cru, at the Jean-Talon market.
Ingredients for the chocolate-mushroom buttercream
- 240 g dark chocolate chips (80%)
- 200 g of sugar
- 130 ml of water
- 150 g yellow-footed chanterelles (also called tube chanterelles) *
- 120 g egg white, at room temperature (about 5 eggs)
- A pinch of salt
- 230 g butter, fresh, a little colder than room temperature
* You can get this type of mushroom at Jardins Sauvages, which has a stand at the Jean-Talon market. If you can’t find fresh ones, the recipe will also work with dried chanterelles, which are rehydrated by soaking them in water.
Preparing the choux pastry
- 1. Preheat oven to 200°C (400°F).
- 2. Mix water, milk, butter, salt and sugar. Simmer them on the stove, stirring occasionally. When the butter has melted, add the flour all at once. Mix with a wooden spoon and stir constantly over low heat for about 5 minutes.
- 3. Transfer to a stand mixer (KitchenAid type), and beat the mixture using the “paddle” attachment. Add the dune pepper, as well as the eggs, one at a time, making sure that each egg is absorbed into the dough before adding the next one.
- 4. When all the eggs are incorporated, transfer the mixture to a piping bag and let sit for 20 minutes.
- 5. Pour the mixture, forming approximately 20 puffs onto a Silpat type pastry cloth (ordinary parchment paper will also do the trick). Bake for approximately 18 minutes.
- 6. For more even cooking, round the tips of the profiteroles with a wet finger.
Preparation of the chocolate-mushroom buttercream
- 1. Melt the chocolate in a water bath, stirring with a spatula. When the chocolate is completely melted, set aside.
- 2. Combine sugar and water in a saucepan, and attach a candy thermometer to the side. Heat to 93°C (200°F) then add the chanterelles, making sure they are completely submerged. Let them simmer for three minutes. Remove the chanterelles from the heat and place them on parchment paper.
- 3. Continue to heat the sugar until it reaches 110°C (230°F). At this time, you can start beating the egg whites (to which you can add a pinch of salt) in the mixer to make them stiff.
- 4. The egg whites should form stiff peaks about the same time as the sugar reaches 116°C (240°F). Pour the syrup directly over the egg white mixture. You need to reduce the speed of the mixer to let the sugar mixture descend into the egg white. When all the syrup is added, let the mixer run, until the bowl is no longer hot to the touch.
- 5. Add the butter, and let the mixer run until the mixture is smooth and creamy. Then add the melted chocolate.
- 6. Grill the chanterelles in the oven at 200°C (400°F) for 10 minutes, until they are nicely crispy.
Assembly
Cut the profiteroles in half. Fill the base with moss, and decorate with a few chanterelles. Close the profiterole with the other half. Enjoy!
Source: recipe by David Pellizzari.
Published on lapresse.ca on December 13, 2017.