Egg Nog Profiteroles

Ingredients

Yield:

32

• Pate Choux

  • Butter – 8 oz
  • Water – 2 cups
  • Sugar – 1 tbsp
  • Salt – .5 tbsp
  • AP Flour – 2 cups
  • Eggs – 8 ea

• Egg Nog Pastry Cream

  • Milk – 1 qt
  • Sugar – ½ cup
  • Yolks – 4 ea
  • Cornstarch – 1/3 cup
  • Salt – 1/8 tsp
  • Vanilla – ¼ tsp
  • Cinnamon – 1 tsp
  • Clove – .5 tsp
  • Nutmeg – .5 tsp
  • Butter – 2 oz
  • Brandy (optional) – .5 oz

Preparation

Difficulty:

Medium

Time:

20 MinutesPrep time: 20 minutes

Total Time:

95 MinutesTotal time: 1 hour, 35 minutes

1. Pate Choux

   1. Cook butter, water, salt and sugar in a heavy bottomed sauce pot, bring to a boil.
   2. Add flour and stir until dry and uniformly combined.
   3. Transfer to mixer with paddle and mix until steam dissipates.
   4. Slowly a few at a time add eggs scrapping well after each addition.
   5. Once all eggs are incorporated transfer pate choux to a piping bag with desired tip, and pipe small rounds about the size of a quarter.
   6. Place into a prep heated 350 degree oven and bake for 30 minutes until choux has puffed and they are golden brown and light and airy.

2. Egg Nog Pastry Cream

   1. Bloom gelatin in cold water and set aside.
   2. Mix the cornstarch, yolks and a small amount of milk. Reserve.
   3. Boil the remaining, milk, sugar, and spices.
   4. Temper the boiling milk mixture with the egg mixture.
   5. Return to heat and boil for 10 seconds stirring constantly.
   6. Off heat, whisk in butter, vanilla and brandy.
   7. Strain into a bowl and place plastic wrap directly on top to prevent a skin from forming.
   8. Cool completely.
   9. When the pastry cream is cool put into a piping bag and fill each profiterole.
   10. Then melt the chocolate of your choice and carefully dip the tops in the chocolate and let set.
   11. Serve immediately or refrigerate until ready to serve.