Imagine a serene afternoon in a modern kitchen, the air filled with the rich aroma of freshly baked choux pastry, and a burst of vibrant colors from the exotic fillings. My journey began when I decided to experiment with traditional profiteroles, infusing them with the earthy notes of matcha and the tangy sweetness of passion fruit. The result is a stunning dessert that not only looks spectacular but also tantalizes the taste buds.
Ingredients
For the Choux Pastry:
– 1 cup (240 ml) water
– 1/2 cup (113 g) unsalted butter, sliced
– 1 cup (125 g) all-purpose flour
– 1/4 tsp salt
– 4 large eggs
– 1 tbsp matcha powder
For the Passion Fruit Cream Filling:
– 1 cup (240 ml) heavy cream
– 1/4 cup (60 g) powdered sugar
– 1/4 cup (60 ml) passion fruit puree (fresh or store-bought)
– 1 tsp vanilla extract
For the Chocolate Ganache Glaze:
– 1/2 cup (120 ml) heavy cream
– 4 oz (113 g) dark chocolate, chopped
– 1 tsp matcha powder for garnish (optional)
Instructions
Prepare the Choux Pastry:
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. In a medium saucepan, combine water and sliced butter. Bring it to a boil over medium heat until the butter is completely melted.
Once boiling, remove the saucepan from heat and add the flour, salt, and matcha powder all at once. Stir vigorously with a wooden spoon or silicone spatula until the mixture forms a smooth ball and pulls away from the sides of the pan. This step is crucial; it helps to create the right texture for your profiteroles.
Let the dough cool for a few minutes. Next, incorporate the eggs one at a time, mixing well after each addition until the dough is glossy and smooth. The dough should be thick enough to hold its shape but still pipable.
Transfer the dough to a piping bag fitted with a large round tip. Pipe small rounds (about 1 inch in diameter) onto the prepared baking sheet, leaving space between each puff to allow for expansion. You can also use a food-safe silicone mat for added non-stick properties.
Bake the choux pastry for about 20-25 minutes, or until they are golden brown and puffed up. Avoid opening the oven door during baking, as this can cause the pastry to collapse. Once baked, turn off the oven and leave the profiteroles inside for an additional 5 minutes to dry out. Remove them from the oven and allow them to cool completely on a wire rack.
Prepare the Passion Fruit Cream Filling:
While the profiteroles are cooling, whip the heavy cream in a mixing bowl using either a hand mixer or a stand mixer fitted with a whisk attachment. Beat the cream until soft peaks form. Gradually add powdered sugar, passion fruit puree, and vanilla extract, continuing to whip until stiff peaks form.
Once the profiteroles are cool, use a small, sharp knife to cut a small slit in the side of each puff. This will allow you to fill them without damaging their delicate structure. Using a piping bag fitted with a small round tip, fill each profiterole generously with the passion fruit cream.
Prepare the Chocolate Ganache Glaze:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove it from the heat and pour it over the chopped dark chocolate in a heatproof bowl. Let it sit for a minute, then stir gently until smooth and glossy.
To assemble, dip the filled profiteroles into the chocolate ganache, allowing the excess to drip off. Place them back on the wire rack. For an extra touch of elegance, dust the tops with a little matcha powder before the ganache sets.
Serve these gourmet matcha profiteroles on a beautiful platter, and watch as your guests marvel at the stunning colors and flavors. Enjoy your sweet culinary creation that seamlessly combines traditional techniques with modern flair!