Pass the Cocoa
Yields 50 - 60 cream puffs
Adapted from Dulce Delight
Pâte à choux
1 ¼ cup water
½ cup butter
¼ teaspoon salt
1 cup all-purpose flour
4 to 5 eggs
Cherry Cream Filling
2 cups cherries, pitted (raspberry or strawberries could be used as well)
1 teaspoon lemon juice
1 ¼ cup heavy cream, divided
1 cup whole milk
½ cup sugar
4 egg yolks
¼ cup cornstarch
1 cup powdered sugar
½ cup cherries, pitted
For the choux:
- Preheat the oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper. Place the water, butter, and salt in a pot. Cook over medium heat until the butter melts. Take the pot off the stove.
- Add flour and stir the mixture vigorously until it comes together in a thick dough.
- Place the pot back on the stove over medium heat and cook it for another minute or so, stirring constantly, in order to dry out the dough.
- Take the pot off the heat, and whisk the dough for a minute or two.
- Whisking constantly, add 4 eggs one by one, mixing well after each one. The mixture should be smooth and shiny; if you scoop some batter out of the bowl, it should fall back into the bowl in a thick ribbon. If it is too thick, beat in the 5th egg.
- Pour the batter into a pastry bag fitted with a ¼-inch round tip. Pipe 1-inch circles onto the baking sheets.
- Wet your fingertip and flatten the peaks of the choux you just piped.
- Bake the choux for 30 minutes at 400 degrees F until they are a light brown, then lower the temperature to 300 degrees and bake for another 10 minutes with the oven door cracked.
- Let the choux cool while making the filling.
For the cherry cream filling
- Pulse the cherries and lemon juice in a food processor and strain the mixture through a cheesecloth or fine mesh sieve. Discard the pulp or reserve for another use.
- Place the cherry juice, ½ cup heavy cream, and whole milk in a saucepan and cook over medium heat until it is just simmering.
- In another bowl whisk the egg yolks and sugar until the yolks are pale and fluffy. Whisk in the corn starch.
- Temper the egg yolks: slowly pour about ¾ cup of the cherry and cream mixture into the egg yolks, whisking constantly the whole time.
- Pour the egg mixture back into the saucepan and allow the mixture to boil for about 3 minutes, whisking constantly the whole time.
- Take the cream off the heat and allow to cool to room temperature, and then refrigerate for at least an hour.
- Once the pastry cream is cool, whisk the remaining ¾ cup of heavy cream until it forms hard peaks. Fold the cherry mixture into the whipped cream.
For the cherry glaze
- With a fork, press the cherries through a fine mesh sieve until it yields about 2 tablespoons of juice.
- Mix the juice with the powdered sugar.
- Using a chopstick or a small pastry tip, make a small hole in each profiterole.
- Spoon the cherry cream filling into a pastry bag fitted with a small round tip, about ⅛-inch in diameter.
- Pipe the cream into the profiteroles.
- Dip the top of the profiteroles into the cherry glaze.
- Enjoy! These puffs are best served the day the are made.